Mediterranean Spinach and Feta Crisps (Printable)

Golden wonton cups with creamy feta, spinach, lemon zest, and herbs. Perfect Mediterranean party appetizer.

# What You'll Need:

→ Wonton Shells

01 - 24 wonton wrappers
02 - 2 tablespoons extra-virgin olive oil, divided

→ Filling

03 - 1 small shallot, finely chopped (about 2 tablespoons)
04 - 2 cloves garlic, minced
05 - 6 ounces fresh baby spinach, roughly chopped
06 - 4 ounces feta cheese, crumbled
07 - 2 tablespoons ricotta cheese, optional for extra creaminess
08 - 1 teaspoon lemon zest
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried dill or 1 teaspoon minced fresh dill
11 - 1/4 teaspoon freshly ground black pepper
12 - Fine sea salt to taste
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

14 - 1 teaspoon sesame seeds or toasted pine nuts, optional
15 - Pinch of smoked paprika, optional

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with 1 tablespoon of olive oil.
02 - Press a wonton wrapper into each cup, smoothing the bottom and sides to form a cup shape. Brush exposed edges with the remaining tablespoon of olive oil.
03 - Bake empty shells for 5 minutes until just beginning to turn golden and set. Remove from oven and let cool slightly.
04 - In a medium skillet over medium heat, warm 1 teaspoon olive oil. Add shallot and sauté for 2 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
05 - Add chopped spinach in batches, stirring until wilted. Cook until most moisture evaporates, about 2 to 3 minutes. Transfer spinach mixture to a paper-lined bowl and press gently to remove excess liquid. Cool for 2 minutes.
06 - In a mixing bowl, combine drained spinach, feta, ricotta if using, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until evenly mixed.
07 - Spoon about 1 heaping teaspoon of the spinach-feta mixture into each pre-baked wonton shell, filling almost to the top.
08 - Return filled cups to the oven and bake for 8 to 10 minutes, until wrapper edges are golden and filling is heated through and set.
09 - Remove from oven and let crisps cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool slightly.
10 - Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika if desired.

# Expert Tips:

01 -
  • Each bite delivers that perfect contrast between a shatteringly crisp shell and a soft, herbaceous filling that tastes like sunshine.
  • You can prep the filling a day ahead and just fill and bake when guests arrive, which means you actually get to enjoy your own party.
  • They look fancy enough for a wedding shower but are forgiving enough that even your most kitchen-phobic friend could pull them off.
02 -
  • Dont skip draining the spinach after cooking, even a little extra moisture will make the wonton shells soggy and ruin that satisfying crunch.
  • Par-baking the empty shells keeps them sturdy enough to hold the filling without collapsing, I learned this after my first batch turned into limp, greasy pouches.
  • Fresh wonton wrappers work best, the kind you find in the refrigerated section, because dried ones can crack when you press them into the tin.
03 -
  • Use a small cookie scoop to fill the shells evenly and quickly, it keeps your hands clean and ensures every crisp looks uniform.
  • If the wonton edges start browning too fast, tent the tin loosely with foil for the last few minutes of baking.
  • Leftover crisps can be stored in an airtight container for a day, just reheat them in a 350°F oven for 5 minutes to restore the crunch.
Go back