Mediterranean Spinach and Feta Crisps

My neighbor knocked on the door one Saturday with a bag of spinach from her garden, insisting I take it before it bolted. I had no plan, just a dozen wontons left from spring rolls and a block of feta aging in the fridge. What started as a clean-out-the-crisper experiment turned into the most requested appetizer at every potluck since. The crunch of the golden shell against the creamy, tangy filling is ridiculous, and they vanish faster than I can plate them.

I brought a tray of these to my book club, worried they were too simple. Within ten minutes, someone asked if I was hiding more in the kitchen, and another demanded the recipe on the spot. Watching a dozen hands reach for the last crisp taught me that sometimes the humblest combinations win. Now I double the batch every time, because there are never leftovers.

Ingredients

• Wonton wrappers: These turn impossibly crisp and buttery when brushed with olive oil and baked, forming sturdy little cups that hold the filling without getting soggy.
• Extra-virgin olive oil: Use a good one here, it adds a fruity richness that echoes through every bite and helps the wrappers bronze beautifully.
• Shallot: Milder and sweeter than onion, it melts into the spinach and adds a whisper of aromatic depth without overpowering the feta.
• Garlic: Two cloves are enough to wake up the filling, just be careful not to brown them or they turn bitter.
• Fresh baby spinach: It wilts down dramatically, so six ounces might look like a mountain at first but becomes just the right amount of tender green in the mix.
• Feta cheese: The salty, tangy heart of the filling, it crumbles into creamy pockets and balances the earthy spinach perfectly.
• Ricotta cheese: Optional but worth it, a couple spoonfuls make the filling lusciously smooth and help bind everything together.
• Lemon zest: A teaspoon brightens the whole dish, cutting through the richness and adding a sunny Mediterranean note.
• Dried oregano and dill: These herbs sing together, evoking Greek spanakopita without any fuss.
• Black pepper and sea salt: Taste as you go, feta can be quite salty so you may need less than you think.
• Fresh parsley: A handful of green freshness stirred in at the end keeps the filling from feeling flat.
• Sesame seeds or toasted pine nuts: A quick sprinkle before serving adds textural contrast and a hint of nutty elegance.
• Smoked paprika: Just a pinch dusted on top lends a subtle smoky warmth and a pop of color.

Instructions

Prep the tin:

Preheat your oven to 375 degrees F and brush each mini muffin cup with olive oil so the wrappers release easily later. This step also helps them crisp up without sticking.

Form the shells:

Nestle a wonton wrapper into each cup, pressing gently to shape it, then brush the exposed edges with more oil. They will puff and turn golden, forming edible bowls.

Par-bake:

Slide the tin into the oven for 5 minutes, just until the wrappers begin to set and take on the faintest color. Let them cool for a minute before filling.

Cook the aromatics:

Warm a teaspoon of oil in a skillet, add the shallot, and stir until it softens and turns translucent. Toss in the garlic and cook for 30 seconds, stirring constantly to keep it from burning.

Wilt the spinach:

Add the chopped spinach in handfuls, stirring as it shrinks and releases moisture, then cook until most of the liquid evaporates. Press the cooked greens against paper towels to squeeze out extra water, this keeps your crisps from getting soggy.

Mix the filling:

Combine the drained spinach, feta, ricotta, lemon zest, oregano, dill, pepper, salt, and parsley in a bowl, stirring until everything is evenly distributed. Taste and adjust seasoning if needed.

Fill the shells:

Spoon a heaping teaspoon of the mixture into each pre-baked cup, mounding it gently. Do not overfill or the filling may spill over during baking.

Bake again:

Return the tin to the oven and bake for 8 to 10 minutes, until the wrapper edges turn deep golden and the filling is hot and set. The tops may brown slightly, which adds flavor.

Cool and release:

Let the crisps rest in the pan for 5 minutes so they firm up, then carefully lift each one onto a wire rack. They will crisp further as they cool.

Garnish and serve:

Just before plating, scatter sesame seeds or pine nuts over the top and dust with a pinch of smoked paprika. Serve warm or at room temperature for maximum crunch.

Save to Pinterest

My cousin, who claims she does not like spinach, ate five of these without realizing what was inside. When I told her, she shrugged and reached for a sixth. That moment reminded me that texture and flavor can trick even the pickiest eaters, and sometimes all it takes is a crispy shell and a little feta.

Make Ahead Magic

I have learned to make the spinach-feta mixture the night before and store it covered in the fridge, which lets the flavors meld and saves me time when guests arrive. The morning of, I par-bake the shells, let them cool completely, and store them in an airtight container at room temperature. When it is showtime, I fill the shells, bake for 8 minutes, and pretend I have been calm and collected the whole time.

Swaps and Twists

If you cannot find wonton wrappers, phyllo dough cut into small squares works beautifully, just brush each layer with butter or oil before pressing into the tin. For a bolder filling, stir in a handful of chopped sun-dried tomatoes or pitted kalamata olives, both add bursts of briny sweetness that pair perfectly with the feta. I have also swapped ricotta for cream cheese when that is all I had, and the result was just as creamy and tangy.

Serving and Storage

These crisps are at their absolute best within an hour of baking, when the shells are still shatteringly crisp and the filling is warm. If you have leftovers, store them in a single layer in an airtight container at room temperature for up to a day, though the wrappers will soften slightly. You can revive them by popping them back in a 350 degree F oven for 3 to 4 minutes, which crisps the shells right back up.

• Arrange them on a platter with lemon wedges and fresh herbs for a beautiful presentation.
• They pair wonderfully with a crisp white wine or sparkling water with a twist of lime.
• Double the batch if you are feeding a crowd, because these disappear faster than you think.

Save to Pinterest

Every time I pull a tray of these from the oven, the kitchen smells like a seaside taverna, all lemon and herbs and warm cheese. They remind me that the best recipes are often the ones born from what you have on hand and a little bit of hunger-driven creativity.

Questions & Answers

→ Can I make the spinach filling ahead of time?

Yes, prepare the spinach and feta mixture up to 24 hours in advance. Store covered in the refrigerator and fill the wonton cups just before baking for optimal texture.

→ What can I use instead of wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully as an alternative. Press the phyllo squares into the muffin cups and brush with olive oil before baking.

→ Should I serve these warm or at room temperature?

Both work perfectly! These crisps are delicious warm from the oven but also hold up beautifully at room temperature, making them ideal for buffets and gatherings.

→ How do I prevent soggy wonton cups?

Pre-bake the empty shells for 5 minutes until set, and thoroughly drain the cooked spinach by pressing it with paper towels to remove excess moisture before mixing with the cheeses.

→ Can I freeze these Mediterranean crisps?

Freeze unbaked filled cups for up to 2 weeks. Bake from frozen, adding 2-3 minutes to the baking time. Already baked crisps are best enjoyed fresh but can be refrigerated for 1-2 days.