Save My neighbor Sofia knocked on my door one Saturday morning holding a platter of these golden cups, still warm, insisting I try one before her party that night. The moment I bit through the crisp wonton shell into that creamy, lemony feta filling, I knew I had to steal her recipe. She laughed and said it was so simple she almost felt guilty calling it cooking. Two weeks later, I made them for a book club meeting, and they vanished before the discussion even started.
I brought these to a potluck where half the guests were vegetarian, and by the end of the night, even the steak-and-potatoes crowd was hovering near the platter. One friend kept saying she didnt usually like spinach, yet she reached for her fourth crisp. Watching people discover something they thought they wouldnt enjoy is one of my favorite kitchen victories.
Ingredients
- Wonton wrappers: These thin squares crisp up beautifully in the oven and form sturdy little cups that hold the filling without getting soggy, just make sure theyre fresh and pliable.
- Extra-virgin olive oil: Brushing the wrappers with good olive oil gives them a golden, toasty finish and adds a whisper of fruity richness.
- Shallot: Milder and sweeter than onion, shallots melt into the filling and add a delicate aromatic base without overpowering the feta.
- Garlic: Just two cloves, minced fine, infuse the spinach with warmth and make your kitchen smell like a Mediterranean taverna.
- Fresh baby spinach: It wilts down fast and has a tender, sweet flavor that pairs perfectly with the tangy feta, plus it keeps the filling bright green.
- Feta cheese: The salty, crumbly star of the show, feta brings that unmistakable briny punch that defines the whole dish.
- Ricotta cheese: Optional but wonderful, it mellows the feta and makes the filling silky and creamy instead of dry.
- Lemon zest: A teaspoon of zest brightens everything and cuts through the richness with a clean, sunny note.
- Dried oregano: This is the herb that whispers Greece, earthy and slightly peppery, it ties all the Mediterranean flavors together.
- Dried dill: Dill adds a faint licorice sweetness that complements both the feta and the lemon, or use fresh if you have it.
- Black pepper: Freshly ground pepper adds a gentle heat and depth without overwhelming the delicate herbs.
- Fine sea salt: Go easy here since feta is already salty, taste the filling before adding more.
- Fresh parsley: Chopped parsley adds a pop of color and a clean, grassy finish that keeps the filling from feeling too heavy.
- Sesame seeds or toasted pine nuts: A sprinkle on top adds a nutty crunch and makes these look bakery-perfect.
- Smoked paprika: Just a pinch dusted over the finished crisps gives a hint of smokiness and a gorgeous rusty-red contrast.
Instructions
- Prep the Oven and Tin:
- Preheat your oven to 375°F and use a pastry brush to lightly coat each cup of a 24-cup mini muffin tin with olive oil. This keeps the wonton wrappers from sticking and helps them crisp up beautifully.
- Form the Wonton Cups:
- Press one wonton wrapper into each cup, gently smoothing the bottom and sides so it forms a little bowl, then brush the exposed edges with the remaining olive oil. Theyll puff and turn golden as they bake.
- Par-Bake the Shells:
- Slide the tin into the oven and bake for 5 minutes, just until the wrappers start to set and turn pale gold. Pull them out and let them cool slightly while you make the filling.
- Sauté the Aromatics:
- Warm a teaspoon of olive oil in a medium skillet over medium heat, add the shallot, and cook for 2 minutes until it turns translucent and soft. Toss in the garlic and stir for 30 seconds until the kitchen smells amazing.
- Wilt the Spinach:
- Add the chopped spinach in handfuls, stirring as it wilts down, and cook for 2 to 3 minutes until most of the moisture evaporates. Transfer the spinach to a paper-lined bowl and press gently to remove any extra liquid, then let it cool for a couple of minutes.
- Mix the Filling:
- In a mixing bowl, combine the cooled spinach, crumbled feta, ricotta if youre using it, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir everything together until the filling is evenly mixed and creamy.
- Fill the Shells:
- Spoon about a heaping teaspoon of the spinach-feta mixture into each par-baked wonton cup, filling almost to the top. Dont be shy, you want a generous mound of filling in each one.
- Bake Until Golden:
- Return the filled cups to the oven and bake for 8 to 10 minutes, until the wrapper edges are golden brown and the filling is heated through and set. The whole kitchen will smell incredible.
- Cool in the Pan:
- Take the tin out of the oven and let the crisps cool in the pan for 5 minutes so they firm up and release easily. Carefully transfer them to a wire rack to cool slightly before serving.
- Garnish and Serve:
- Just before serving, sprinkle the crisps with sesame seeds or toasted pine nuts and a pinch of smoked paprika if you like. Serve them warm or at room temperature.
Save The first time I served these at a family gathering, my aunt Eleni, who grew up in Crete, took one bite and closed her eyes. She said it reminded her of the little spanakopita her grandmother used to make on Sunday mornings. That moment, watching her smile at a memory I helped bring back, made me realize food is more than flavor, its a bridge to the people and places we love.
Make-Ahead Magic
The beauty of these crisps is that you can make the spinach-feta filling up to a day ahead and store it covered in the fridge. When your guests arrive, just spoon the cold filling into the par-baked shells and pop them in the oven. This trick has saved me more than once when I was juggling three dishes at once and trying to look calm.
Serving and Pairing
These crisps are perfect warm, but they also hold up beautifully at room temperature, which makes them ideal for buffets or picnics. I love serving them with a chilled glass of white wine or a sparkling lemonade, and they pair wonderfully with hummus, tzatziki, or a simple Greek salad. If youre hosting a big crowd, double the batch because they disappear fast.
Variations and Swaps
If you cant find wonton wrappers, you can use phyllo dough cut into small squares, just brush each layer with a little melted butter or olive oil. For a flavor twist, fold in some chopped sun-dried tomatoes or a handful of pitted kalamata olives. I once added a tablespoon of toasted pine nuts directly into the filling, and it gave every bite a buttery, nutty richness that my friends are still talking about.
- Try swapping the feta for goat cheese if you want a milder, creamier tang.
- Add a pinch of red pepper flakes to the filling for a subtle kick of heat.
- If youre making these for kids, leave out the dill and oregano and go heavy on the ricotta for a gentler flavor.
Save These little golden cups have become my go-to whenever I want to impress without stress, and every time I make them, I remember Sofia and that Saturday morning knock on my door. I hope they bring as much joy to your table as they have to mine.
Recipe Questions & Answers
- → Can I prepare the filling ahead of time?
Yes, the spinach-feta mixture can be prepared up to 1 day in advance. Store it covered in the refrigerator and fill the wonton shells just before baking for the best texture.
- → What can I use instead of wonton wrappers?
Phyllo dough works beautifully as a substitute. Cut it into 2½-inch squares and layer two pieces per cup for a flaky, crispy texture similar to wontons.
- → How do I prevent the filling from becoming watery?
After cooking the spinach, transfer it to a paper-lined bowl and press gently to remove excess moisture. This crucial step ensures your filling stays creamy and doesn't make the wonton cups soggy.
- → Can these be served at room temperature?
Absolutely. These crisps are delicious both warm and at room temperature, making them ideal for party platters where they may sit out for a while.
- → What variations can I add to the filling?
Try adding chopped sun-dried tomatoes for sweetness, kalamata olives for briny depth, or artichoke hearts for extra Mediterranean flair. Each addition complements the feta and spinach beautifully.
- → How should I store leftovers?
Store cooled crisps in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness before serving.