Mediterranean Spinach and Feta Cheese Crisps (Printable version)

Golden wonton cups filled with creamy feta, spinach, lemon zest, and herbs. A perfect Mediterranean appetizer for parties.

# Needed ingredients:

→ 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
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 - Pinch of fine sea salt
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

14 - 1 teaspoon sesame seeds or toasted pine nuts
15 - Pinch of smoked paprika

# How to make it:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with 1 tablespoon of olive oil.
02 - Press a wonton wrapper into each cup, smoothing the bottom and sides to form a cup shape. Brush exposed edges with the remaining tablespoon of 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 spinach mixture 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 about 1 heaping teaspoon of the 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 fits perfectly in one bite, no fork required and zero mess on the couch.
  • The filling stays creamy while the wonton edges shatter like buttery glass.
  • You can prep the spinach mixture a day ahead and bake them right before guests knock.
  • They look fancy enough for a dinner party but require less effort than making toast.
02 -
  • Press the spinach firmly after cooking or the filling will turn soggy and leak into the wrappers.
  • Pre-baking the shells for 5 minutes prevents them from turning limp under the moist filling.
  • Don't overfill the cups or the mixture will bubble over and stick to the pan.
  • Let them cool in the tin for the full 5 minutes or they'll tear when you try to lift them out.
03 -
  • Use a small offset spatula to lift the crisps out of the tin without tearing the delicate edges.
  • Toast pine nuts in a dry skillet for 2 minutes before sprinkling them on top for deeper flavor.
  • If the filling seems too wet, stir in a tablespoon of breadcrumbs or panko to absorb extra moisture.
  • Freeze unbaked filled cups on a tray, then transfer to a freezer bag and bake from frozen, adding 3 extra minutes.
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