Save Pin My friend Maria brought a platter of these to book club one evening, and I watched them vanish in minutes. The crisp wonton shells shattered with each bite, releasing little pockets of warm, creamy feta and bright lemony spinach. I cornered her in the kitchen for the recipe, and she laughed, saying she'd barely followed one herself. That moment inspired me to perfect my own version, tweaking the herbs and adding just enough ricotta to make the filling impossibly smooth.
I started making these for every gathering after that book club night, and they became my signature. One New Year's Eve, I filled twice as many shells as usual, certain I'd have leftovers. By midnight, the platter was empty, and guests were asking if I had more hidden in the kitchen. That's when I realized these little crisps had a way of turning casual get-togethers into something people remembered.
Ingredients
- Wonton wrappers: Look for thin, square wrappers in the refrigerated section; they crisp beautifully without turning greasy, and their neutral flavor lets the filling shine.
- Extra-virgin olive oil: A fruity, grassy oil adds a whisper of Mediterranean character to both the shells and the sautéed aromatics.
- Shallot: Milder and slightly sweeter than onion, it melts into the spinach without overpowering the delicate feta.
- Garlic: Two cloves give just enough warmth; cook them only until fragrant or they'll turn bitter.
- Fresh baby spinach: It wilts down dramatically, so don't be alarmed by the volume; press out the moisture well to avoid soggy cups.
- Feta cheese: Choose a good-quality block and crumble it yourself for the creamiest, tangiest result.
- Ricotta cheese: Optional but worth it; it binds the filling and adds a cloud-like texture that balances the salty feta.
- Lemon zest: Fresh zest is key; bottled versions lack the bright, aromatic oils that wake up every bite.
- Dried oregano: A half teaspoon is enough to suggest sun-drenched hillsides without tasting like pizza.
- Dried dill: If you have fresh, use a teaspoon; its grassy, slightly sweet flavor pairs perfectly with feta and lemon.
- Black pepper: Freshly ground adds a gentle heat that complements the creamy filling.
- Fine sea salt: Taste before adding; feta is already salty, so you may need only a pinch.
- Fresh parsley: Finely chopped parsley adds a bright green note and a hint of freshness.
- Sesame seeds or toasted pine nuts: Optional garnish that adds a nutty crunch and a touch of elegance.
- Smoked paprika: A whisper of smokiness makes the crisps look and taste even more special.
Instructions
- Preheat and Prep Your Tin:
- Set your oven to 375°F and lightly brush each cup of a 24-cup mini muffin tin with olive oil. This keeps the wonton wrappers from sticking and helps them crisp evenly.
- Shape the Wonton Cups:
- Press one wrapper into each oiled cup, smoothing the bottom and pleating the sides gently so they hold their shape. Brush the exposed edges with the remaining olive oil to encourage golden browning.
- Par-Bake the Shells:
- Bake the empty shells for 5 minutes, just until they start to turn golden and feel set. Remove from the oven and let them cool slightly while you prepare the filling.
- Sauté the Aromatics:
- Warm a teaspoon of olive oil in a medium 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 fragrant.
- Wilt the Spinach:
- Add the chopped spinach in batches, stirring until each handful wilts. Cook for 2 to 3 minutes, allowing most of the moisture to evaporate, then transfer the mixture to a paper-lined bowl and press gently to remove excess liquid.
- Mix the Filling:
- Combine the cooled spinach, crumbled feta, ricotta, lemon zest, oregano, dill, black pepper, salt, and parsley in a mixing bowl. Stir until everything is evenly distributed and the mixture holds together.
- Fill the Shells:
- Spoon a heaping teaspoon of the spinach-feta mixture into each pre-baked wonton cup, filling almost to the top. The filling will set as it bakes, so don't worry if it looks generous.
- 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. The crisps should look set and slightly puffed.
- Cool in the Pan:
- Let the crisps rest in the muffin tin for 5 minutes to firm up. Carefully transfer them to a wire rack to cool slightly before serving.
- Garnish and Serve:
- Just before serving, sprinkle each crisp with sesame seeds or toasted pine nuts and a pinch of smoked paprika. Serve warm or at room temperature for maximum crunch.
Save Pin One spring afternoon, I made a double batch for my daughter's baby shower, arranging them on a pale blue platter with lemon slices tucked around the edges. Guests kept circling back, surprised that something so elegant could be so simple. That day, these little crisps became more than an appetizer; they became a way to show care without spending all day in the kitchen.
Make-Ahead Magic
The spinach-feta mixture can be prepared up to a day in advance and stored covered in the fridge. When you're ready to serve, par-bake the wonton shells, fill them, and bake until golden. This trick has saved me countless times when hosting, letting me enjoy my guests instead of scrambling in the kitchen. You can even bake the filled crisps a few hours ahead and rewarm them in a 300°F oven for 3 to 4 minutes before serving.
Swaps and Twists
If you can't find wonton wrappers, cut phyllo dough into 2½-inch squares and layer two or three in each muffin cup, brushing each layer with oil. The result is even flakier, though slightly more delicate. For a flavor twist, fold in chopped sun-dried tomatoes, kalamata olives, or even roasted red peppers. I once added a tablespoon of toasted pine nuts directly into the filling, and it brought a buttery richness that everyone loved.
Serving Suggestions
These crisps shine as a passed appetizer at cocktail parties, but they're equally at home on a mezze platter alongside hummus, olives, and cucumber slices. I've served them with a simple arugula salad for a light lunch, and they've become a favorite pre-dinner snack when friends drop by unexpectedly. They're best enjoyed warm, but they hold their crunch beautifully at room temperature for up to an hour.
- Pair with a crisp white wine or sparkling water with lemon for a refreshing contrast.
- Arrange on a platter with fresh herbs and lemon wedges for an Instagram-worthy presentation.
- Double the batch if you're feeding a crowd; these disappear faster than you'd think.
Save Pin Every time I make these, I'm reminded that the best recipes are the ones that make you look like a culinary genius without the stress. These little crisps have that magic, turning simple ingredients into something that feels like a celebration.
Questions & Answers
- → Can I make these crisps ahead of time?
You can prepare the spinach-feta filling up to 1 day in advance and store it covered in the refrigerator. Fill and bake the wonton shells just before serving for the best texture and crispness.
- → What can I use instead of wonton wrappers?
Phyllo dough works beautifully as a substitute. Cut the phyllo into 2½-inch squares, layer 2-3 pieces per cup with a light brush of olive oil between layers, then proceed with the filling and baking instructions.
- → How do I prevent the filling from being too watery?
After wilting the spinach, transfer it to a paper towel-lined bowl and press gently to remove excess moisture. Cooking the spinach until most liquid evaporates and cooling it before mixing with cheese also helps maintain the right consistency.
- → Can I freeze these crisps?
While best served fresh, you can freeze baked crisps in an airtight container for up to 1 month. Reheat in a 350°F oven for 5-7 minutes until warmed through and crispy again.
- → What variations can I add to the filling?
Enhance the Mediterranean flavors by adding chopped sun-dried tomatoes, kalamata olives, or artichoke hearts to the spinach-feta mixture. You can also substitute goat cheese for feta or add a pinch of red pepper flakes for heat.
- → Should these be served warm or cold?
These crisps are delicious both warm and at room temperature. Serve them warm straight from the oven for maximum crispness, or let them cool to room temperature for convenient party serving.