Mediterranean Spinach and Feta Crisps (Printable)

Crispy wonton cups filled with feta, spinach, lemon zest, and herbs. An elegant Mediterranean 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
08 - 1 teaspoon lemon zest
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried dill or 1 teaspoon minced fresh dill
11 - ¼ 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, optional
15 - Pinch of smoked paprika, optional

# Directions:

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

01 -
  • Each crisp is a two-bite wonder that looks fancy but comes together faster than you'd believe.
  • The golden wonton cups stay crunchy even after filling, so you can prep ahead without losing that satisfying snap.
  • Bright lemon zest and aromatic dill lift the creamy feta into something truly memorable.
  • They're endlessly adaptable, welcoming sun-dried tomatoes, olives, or whatever Mediterranean flavors you love most.
02 -
  • Press the spinach really well after wilting; any leftover moisture will make the wonton cups soggy and sad.
  • Par-baking the shells is essential; it sets their structure so they can hold the filling without collapsing.
  • Don't skip the cooling step in the pan; rushing to remove the crisps will cause them to tear or stick.
03 -
  • Toast your pine nuts in a dry skillet until golden; the nutty aroma will make your kitchen smell like a Mediterranean café.
  • Use a small cookie scoop to fill the shells evenly and quickly, ensuring each crisp looks professional.
  • If the wonton wrappers feel dry, cover them with a damp towel while you work to prevent cracking.
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