Mediterranean Spinach and Feta Crisps (Printable)

Golden wonton cups with feta, spinach, lemon, and herbs.

# 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
04 - 2 cloves garlic, minced
05 - 6 ounces fresh baby spinach, roughly chopped
06 - 4 ounces feta cheese, crumbled
07 - 2 tablespoons ricotta cheese
08 - 1 teaspoon lemon zest
09 - 0.5 teaspoon dried oregano
10 - 0.5 teaspoon dried dill
11 - 0.25 teaspoon freshly ground black pepper
12 - Pinch of fine sea salt
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

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

# How to Make It:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with 0.5 tablespoon of olive oil.
02 - Press a wonton wrapper into each cup, smoothing the bottom and sides to form a cup. Brush exposed edges with the remaining 0.5 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, 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 Hints:

01 -
  • They bake in under 15 minutes but look like you spent an hour folding phyllo by hand.
  • The lemon zest and dill cut through the richness of the feta in a way that keeps you reaching for just one more.
  • You can prep the filling a day ahead and assemble right before guests arrive.
  • Even picky eaters who claim they dont like spinach end up asking for seconds.
02 -
  • Dont skip pressing the spinach to remove moisture or your filling will be watery and make the wrappers soggy.
  • Par baking the shells first is essential; it creates a barrier that keeps the filling from seeping through.
  • If your feta is very salty, taste the filling before adding extra salt or it will be too intense.
  • Let the spinach mixture cool for a couple of minutes before mixing in the cheese or the heat will make the feta melt too much.
03 -
  • Toast pine nuts in a dry skillet for 2 minutes before sprinkling them on top; the nutty aroma makes a huge difference.
  • If your wonton wrappers are drying out, cover them with a damp towel while you work so they stay pliable.
  • Taste the filling before you start filling the shells; its much easier to adjust seasoning at that stage than after baking.
  • Use a small cookie scoop to portion the filling evenly and quickly into each shell.
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