Mediterranean Spinach and Feta Crisps (Printable View)

Golden wonton cups stuffed with feta, spinach, lemon, and herbs for a crispy Mediterranean bite.

# 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 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried dill
11 - 1/4 teaspoon freshly ground black pepper
12 - Fine sea salt to taste
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

14 - 1 teaspoon sesame seeds or toasted pine nuts
15 - Smoked paprika

# How To Make It:

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 to form a cup shape. 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 for 30 seconds until fragrant.
05 - Add chopped spinach in batches, stirring until wilted. Cook until most moisture evaporates, approximately 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, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until evenly mixed.
07 - Spoon approximately 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 bite delivers a satisfying shatter of crisp wrapper followed by warm, herb-flecked filling that tastes like the Mediterranean in miniature.
  • They look fancy enough for a dinner party but come together in under 40 minutes with ingredients you probably already have.
  • You can prep the filling a day ahead and pop them in the oven right before guests arrive, making hosting feel effortless.
02 -
  • Always press the cooked spinach firmly to remove excess moisture, or your filling will weep and make the wrappers soft instead of crisp.
  • Par-baking the empty shells is non-negotiable, it sets the structure so they hold their shape and stay crunchy even after you add the filling.
  • If your feta is very salty, skip the added salt entirely and taste the filling before seasoning, I learned this the hard way after a batch that made everyone reach for water.
03 -
  • Toast your pine nuts in a dry skillet for 2 minutes before sprinkling them on top, it deepens their flavor and makes them irresistibly fragrant.
  • Use a small cookie scoop to portion the filling evenly, it keeps the crisps uniform and ensures they all bake at the same rate.
  • If any shells crack during filling, patch them with a dab of the spinach mixture, no one will notice once they are baked and golden.
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