Save to Pinterest My neighbor knocked on the door one Saturday afternoon holding a tin of these golden little cups, still warm. She called them her "emergency appetizers" because she could make them start to finish while guests were parking. I ate three standing in the doorway, butter flaking onto my shirt, and immediately texted her for the recipe. That crunch paired with the creamy, lemony filling was so satisfying I made them twice that same week.
I brought a platter of these to a potluck once, worried they might seem too plain next to the charcuterie boards and stuffed mushrooms. They disappeared in ten minutes. Someone asked if I catered, which made me laugh because I had burned the first batch and hidden them under a dish towel. The second batch came out perfect, edges crisp and golden, filling warm and fragrant. Now I make them every time I need something impressive that wont keep me trapped in the kitchen.
Ingredients
- Wonton wrappers: These thin squares crisp up beautifully in minutes and hold their shape better than phyllo if youre new to working with delicate dough.
- Extra-virgin olive oil: Brushing the wrappers with olive oil before baking gives them that golden, flaky crunch and a subtle fruity note.
- Shallot: Milder and sweeter than onion, it adds depth without overpowering the delicate filling.
- Garlic: Just two cloves are enough to perfume the spinach without making the filling sharp or harsh.
- Fresh baby spinach: It wilts down dramatically, so dont be alarmed by the mountain in your skillet at first.
- Feta cheese: The salty, tangy backbone of the filling; crumble it yourself for the best texture.
- Ricotta cheese: Optional, but it makes the filling creamier and softer, almost mousse like.
- Lemon zest: This brightens everything and keeps the filling from tasting heavy or one note.
- Dried oregano and dill: Classic Mediterranean herbs that bring warmth and a hint of anise sweetness.
- Black pepper and sea salt: Season carefully since feta is already salty.
- Fresh parsley: Stirred in at the end for a pop of color and freshness.
- Sesame seeds or toasted pine nuts: A finishing touch that adds texture and makes the crisps look polished.
- Smoked paprika: Just a pinch for a subtle smoky note and a lovely red contrast.
Instructions
- Prep the Tin:
- Preheat your oven to 375°F and brush each mini muffin cup with olive oil so the wrappers release easily after baking. Dont skip this step or youll be prying them out with a butter knife.
- Form the Cups:
- Press one wonton wrapper into each cup, smoothing the bottom and pleating the sides gently so they hold their shape. Brush the exposed edges with more olive oil for extra crispness.
- Par-Bake the Shells:
- Bake the empty shells for 5 minutes until they just start to turn golden and firm up. This prevents them from getting soggy once you add the filling.
- Sauté the Aromatics:
- Warm a teaspoon of olive oil in a skillet over medium heat, then add the shallot and cook for 2 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until it smells amazing.
- Wilt the Spinach:
- Add the chopped spinach in batches, stirring until it wilts and releases its moisture. Cook for another 2 to 3 minutes until most of the liquid evaporates, then transfer to a paper towel lined bowl and press gently to remove excess water.
- Mix the Filling:
- In a mixing bowl, combine the cooled spinach, feta, ricotta if using, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until everything is evenly distributed and the filling looks creamy.
- Fill the Shells:
- Spoon about a heaping teaspoon of the spinach feta mixture into each par baked shell, filling almost to the top. Dont overfill or the filling will spill over the edges.
- Bake Until Golden:
- Return the filled cups to the oven and bake for 8 to 10 minutes until the wrapper edges are deeply golden and the filling is heated through and slightly set. The smell will be incredible.
- Cool and Release:
- Let the crisps cool in the pan for 5 minutes so they firm up, then carefully lift them out and transfer to a wire rack. They should pop out easily if you greased the tin well.
- Garnish and Serve:
- Just before serving, sprinkle with sesame seeds or toasted pine nuts and a light dusting of smoked paprika for color and a hint of smokiness.
Save to Pinterest The first time I served these at a family gathering, my aunt asked if I had finally taken a cooking class. I told her no, just a good recipe and a willingness to try again after burning the first batch. She laughed and said that was the real secret to cooking, not perfection but persistence. Now every time I make these, I think of her sitting at the table, licking feta off her fingers and asking for the recipe to share with her book club.
How to Store and Reheat
Once cooled, store the crisps in an airtight container at room temperature for up to 6 hours if youre serving them the same day. For longer storage, refrigerate them for up to 2 days, but know that the wrappers will soften a bit. To reheat, place them on a baking sheet in a 350°F oven for 5 to 7 minutes until they crisp up again. Avoid the microwave or theyll turn rubbery and lose that satisfying crunch.
Make Ahead Tips
You can prepare the spinach and feta filling up to a day ahead and store it covered in the fridge, which saves you time on party day. The wonton shells can also be par baked a few hours in advance and kept loosely covered at room temperature. When youre ready, just fill and bake them for 8 to 10 minutes. Assembling them fresh keeps the wrappers crisp and prevents any sogginess, so resist the urge to fill them too early.
Variations and Substitutions
If you cant find wonton wrappers, cut phyllo dough into 2 and a half inch squares and layer two sheets per cup, brushing each with olive oil. For a vegan version, swap the feta and ricotta for cashew cream and nutritional yeast, though the texture will be softer. You can also fold in chopped sun dried tomatoes, kalamata olives, or roasted red peppers for extra Mediterranean flair.
- Try adding a pinch of red pepper flakes to the filling for a subtle kick.
- Substitute goat cheese for feta if you prefer a milder, creamier tang.
- Use fresh dill instead of dried for a brighter, more aromatic flavor.
Save to Pinterest These little crisps have become my go to whenever I need something that feels special without the stress. Theyre proof that you dont need complicated techniques or fancy ingredients to make people feel welcome and well fed.
Recipe FAQs
- → Can I make these ahead of time?
Yes! Prepare the spinach-feta filling up to 1 day in advance and store covered in the refrigerator. Fill and bake the wonton cups just before serving for optimal crispiness.
- → What can I substitute for wonton wrappers?
Phyllo dough cut into 2½-inch squares works beautifully. You can also use mini phyllo shells from the freezer section for a quicker alternative.
- → How do I prevent soggy bottoms?
Pre-bake the empty wonton shells for 5 minutes until slightly golden. Also, thoroughly drain the wilted spinach by pressing it gently with paper towels before mixing with the cheese.
- → Can I freeze these?
Freeze baked, cooled crisps in a single layer, then transfer to an airtight container. Reheat at 350°F for 5-7 minutes to restore crispiness.
- → What other toppings work well?
Toasted pine nuts, sesame seeds, or a pinch of smoked paprika add wonderful texture and flavor. Chopped sun-dried tomatoes or kalamata olives in the filling create delicious variations.
- → How many crisps per person?
This yields 24 crisps, perfect for 8-12 appetizer servings. Plan for 2-3 crisps per guest when served as part of a larger spread.