Save My neighbors always arrive early when I mention these on the group text. There's something about the crackling edges and warm feta-spinach center that turns a Tuesday into an occasion. I made my first batch on a whim with leftover wontons and wilted spinach I almost threw out. The kitchen smelled like lemon and oregano, and by the time I plated them, half were gone before dinner even started.
I brought a tray to book club last spring and watched everyone reach for seconds without saying a word. One friend asked if I'd catered. Another snapped a photo for her own party the following weekend. That night I realized these little cups have become my signature move, the dish people expect when my name pops up on the host list.
Ingredients
- Wonton wrappers: They crisp up faster than phyllo and hold their shape beautifully in muffin tins, no pleating required.
- Extra-virgin olive oil: Brush it on generously so the wrappers turn golden and don't stick to the pan.
- Shallot: Milder and sweeter than onion, it melts into the spinach without overpowering the feta.
- Garlic: Two cloves give just enough aroma without making the filling sharp or raw-tasting.
- Fresh baby spinach: It wilts down dramatically, so don't be alarmed when six ounces shrinks to a handful.
- Feta cheese: The salty, tangy backbone of the filling, crumbled so it melts into every crevice.
- Ricotta cheese: Optional but worth it for a creamier, softer texture that balances the feta's bite.
- Lemon zest: A teaspoon brightens everything and makes the filling taste fresh instead of heavy.
- Dried oregano: Classic Mediterranean warmth that pairs perfectly with feta and spinach.
- Dried dill: Adds a whisper of herbal brightness, or use fresh if you have it on hand.
- Black pepper: Freshly ground adds gentle heat and depth without competing with the herbs.
- Sea salt: Just a pinch, since feta already brings plenty of saltiness.
- Fresh parsley: Chopped fine, it adds color and a clean finish to the filling.
- Sesame seeds or pine nuts: A crunchy garnish that makes each crisp look polished and taste even better.
- Smoked paprika: A light dusting adds a smoky hint and a pop of color on top.
Instructions
- Prep the tin:
- Preheat your oven to 375°F and brush each mini muffin cup with olive oil so the wrappers release easily later. Use a pastry brush and don't skip any corners.
- Form the cups:
- Press one wonton wrapper into each cup, smoothing the bottom and pleating the sides gently. Brush the exposed edges with more oil so they turn golden and crisp.
- Pre-bake the shells:
- Bake empty for 5 minutes until they just start to color and hold their shape. Let them cool slightly while you make the filling.
- Sauté the aromatics:
- Warm a teaspoon of olive oil in a skillet over medium heat, add the shallot, and cook for 2 minutes until soft and translucent. Stir in the garlic and let it bloom for 30 seconds until fragrant.
- Wilt the spinach:
- Add the chopped spinach in handfuls, stirring until it wilts and most of the moisture cooks off, about 2 to 3 minutes. Transfer to a paper-lined bowl and press gently to remove extra liquid, then let it cool for 2 minutes.
- Mix the filling:
- Combine the drained spinach, feta, ricotta, lemon zest, oregano, dill, pepper, salt, and parsley in a bowl. Stir until everything is evenly distributed and creamy.
- Fill the cups:
- Spoon a heaping teaspoon of filling into each pre-baked shell, mounding it slightly but not overflowing. Press it down gently so it settles.
- Bake the crisps:
- Return the tin to the oven and bake for 8 to 10 minutes until the wrapper edges are deeply golden and the filling is hot and set. Watch closely in the last few minutes so they don't burn.
- Cool and release:
- Let the crisps rest in the pan for 5 minutes so they firm up, then transfer carefully to a wire rack. They'll crisp up even more as they cool.
- Garnish and serve:
- Sprinkle with sesame seeds, pine nuts, or smoked paprika just before serving. Serve warm or at room temperature for the best texture.
Save The first time I served these, my sister ate four standing by the stove and declared them better than any restaurant app she'd paid fifteen dollars for. That moment made me realize how much joy a simple, well-executed bite can bring. Now I keep wonton wrappers in the freezer and whip these up whenever I need to feel like a generous, capable human.
Make-Ahead Magic
The spinach-feta mixture holds beautifully in the fridge for up to a day, covered tightly so it doesn't dry out. Pre-bake the wonton shells the morning of your gathering and store them in an airtight container at room temperature. When guests arrive, fill the shells and bake for 8 minutes, and you'll look like you've been effortlessly cooking all day. I've done this for three back-to-back parties and it saved my sanity every time.
Swaps and Twists
If you can't find wonton wrappers, cut phyllo dough into small squares and layer two per cup with a light brush of oil between them. For a richer filling, swap ricotta for cream cheese or mascarpone. I've added chopped sun-dried tomatoes, kalamata olives, and even crumbled cooked sausage when I wanted something heartier. Each variation works as long as you don't add too much liquid to the mix.
Serving and Storage
These crisps are best served warm or at room temperature within two hours of baking. If you need to reheat them, pop them in a 350°F oven for 3 to 4 minutes to restore the crunch. Store leftovers in an airtight container in the fridge for up to two days, but know the wrappers will soften slightly.
- Arrange them on a platter with lemon wedges and fresh herbs for a restaurant-style presentation.
- Pair with a crisp white wine, sparkling water with cucumber, or a light rosé.
- Double the batch if you're feeding more than six people, they vanish faster than you expect.
Save Every time I pull these from the oven, I'm reminded that the best recipes aren't always the most complicated. They're the ones that make people lean in, reach for another, and ask you to text them the details before they leave.
Recipe FAQs
- → Can I make the filling ahead of time?
Yes, prepare the spinach-feta mixture up to 24 hours in advance. Store covered in the refrigerator and fill the wonton cups just before baking for best results.
- → What can I use instead of wonton wrappers?
Phyllo dough cut into 2½-inch squares works beautifully as an alternative. Simply press into muffin tins and brush with oil before baking.
- → How do I prevent soggy bottoms?
Pre-bake the empty wonton cups for 5 minutes until beginning to turn golden. Also, thoroughly drain the cooked spinach by pressing gently with paper towels to remove excess moisture.
- → Can I freeze these crisps?
Freeze baked, cooled crisps in a single layer before transferring to a freezer bag. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
- → What other cheeses work in this filling?
While feta provides the signature tang, you can substitute or add goat cheese, Parmesan, or a blend of Greek cheeses for different flavor profiles.
- → Are these suitable for vegetarians?
Yes, these Mediterranean crisps are completely vegetarian. Ensure your wonton wrappers don't contain animal-derived lard or other non-vegetarian ingredients.