Save to Pinterest My neighbor showed up at my door one evening with a tray of these still warm from her oven, and I ate four before she even finished explaining what was in them. The crunch of the wonton against the creamy, lemony feta filling was so unexpectedly satisfying that I asked for the recipe on the spot. She laughed and said she'd been making them for years, tweaking the herbs and the bake time until they were just right. I made my first batch the very next weekend, and they disappeared so fast I had to guard the last few for myself.
I brought these to a potluck last spring, and they were gone before the main course even hit the table. A friend who swore she didn't like spinach came back three times, finally admitting it was the lemon zest and the crispy wonton that changed her mind. Watching people reach for seconds and thirds reminded me how much joy a simple, well-executed bite can bring to a gathering. Now I make a double batch whenever I know I'm feeding a crowd.
Ingredients
- Wonton wrappers: These delicate sheets crisp up beautifully in the oven and form sturdy little cups that hold the filling without getting soggy.
- Extra-virgin olive oil: Brushing the wrappers with good olive oil adds richness and helps them turn golden and crisp.
- Shallot: Milder and sweeter than onion, it adds depth to the filling without overwhelming the delicate feta and herbs.
- Garlic: Just two cloves give a warm, aromatic backbone that ties the Mediterranean flavors together.
- Fresh baby spinach: Wilts down quickly and releases moisture that you'll drain away, leaving tender greens that blend smoothly into the filling.
- Feta cheese: The star of the show, offering tangy, salty creaminess that pairs perfectly with lemon and herbs.
- Ricotta cheese: Optional, but it adds extra creaminess and softens the filling for a luxurious texture.
- Lemon zest: Brightens the entire filling with a fresh, citrusy lift that cuts through the richness of the cheese.
- Dried oregano and dill: These classic Mediterranean herbs infuse the filling with aromatic, slightly floral notes.
- Black pepper and sea salt: Season the filling just right, balancing the salty feta and bringing all the flavors into harmony.
- Fresh parsley: A handful of chopped parsley adds color and a hint of fresh, grassy flavor.
- Sesame seeds or toasted pine nuts: An optional garnish that adds a nutty crunch and a finishing touch of elegance.
- Smoked paprika: A pinch dusted on top lends a subtle smokiness and a pop of color.
Instructions
- Preheat and prep your tin:
- Set your oven to 375°F and brush each cup of a 24-cup mini muffin tin with olive oil. This keeps the wonton wrappers from sticking and helps them crisp up evenly.
- Form the wonton cups:
- Press one wrapper into each cup, smoothing the bottom and sides so they form neat little shells, then brush the exposed edges with more olive oil. The oil will help them turn golden and crispy during baking.
- Pre-bake the shells:
- Slide the tin into the oven for 5 minutes, just until the wrappers begin to turn golden and hold their shape. Let them cool slightly while you prepare 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. Toss in the garlic and cook for 30 seconds until fragrant.
- Wilt the spinach:
- Add the chopped spinach in batches, stirring as it wilts down, and cook for 2 to 3 minutes until most of the moisture evaporates. Transfer to a paper-lined bowl and press gently to remove any excess liquid, then let it cool for a couple of minutes.
- Mix the filling:
- In a mixing bowl, combine the drained spinach, crumbled feta, ricotta if using, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until everything is evenly distributed and creamy.
- Fill the shells:
- Spoon a heaping teaspoon of the spinach-feta mixture into each pre-baked wonton cup, filling almost to the top. Press down gently so the filling settles into the shell.
- Bake until golden:
- Return the filled cups to the oven and bake for 8 to 10 minutes, until the wrapper edges are golden and the filling is heated through and set. The edges should be crisp and the filling should look slightly puffed.
- Cool and garnish:
- Let the crisps cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool slightly. Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika if you like.
Save to Pinterest The first time I served these at a family dinner, my uncle declared them better than any spanakopita he'd ever had, and coming from him, that was the highest praise. I watched my kids, who usually avoid anything green, quietly grab seconds when they thought I wasn't looking. That moment reminded me that good food has a way of breaking down barriers and bringing people together, even picky eaters.
Making Them Ahead
You can prepare the spinach-feta filling up to a day in advance and store it covered in the fridge, which makes assembly a breeze when you're ready to bake. I've also pre-baked the empty wonton shells a few hours ahead and left them at room temperature, then filled and finished them just before guests arrived. Both shortcuts work beautifully and save you from last-minute stress in the kitchen.
Serving Suggestions
These crisps are perfect on their own, but I love setting them out alongside a tangy yogurt dip or a drizzle of tzatziki for dipping. They pair wonderfully with a crisp white wine or a light sparkling rosé, and they're sturdy enough to hold up on a buffet table for an hour or two. I've served them warm, at room temperature, and even slightly cooled, and they've been devoured every single time.
Flavor Variations
Once you've mastered the basic filling, the possibilities open up in all kinds of delicious directions. I've stirred in chopped sun-dried tomatoes for a sweet-tart burst, added crumbled kalamata olives for a briny kick, and even swapped the dill for fresh mint when I wanted a brighter, more herbaceous note. You can also try phyllo dough cut into squares instead of wonton wrappers for a more traditional, flakier texture.
- Add a tablespoon of chopped sun-dried tomatoes for a sweet, tangy contrast.
- Stir in a handful of chopped kalamata olives for extra Mediterranean flair.
- Swap dried dill for fresh mint to brighten the filling even more.
Save to Pinterest Every time I pull a tray of these golden crisps from the oven, I'm reminded that the best recipes are the ones you can't stop tweaking, sharing, and making again. I hope these become a favorite in your kitchen, too.
Questions & Answers
- → Can I make the filling ahead of time?
Yes, prepare the spinach-feta mixture up to one day in advance and store covered in the refrigerator. Fill the wonton shells just before baking for the crispest results.
- → What can I use instead of wonton wrappers?
Phyllo dough cut into 2½-inch squares makes an excellent alternative. Layer 2-3 sheets per cup, brushing with olive oil between layers for added crispiness.
- → How do I prevent the shells from getting soggy?
Pre-bake the empty wonton cups for 5 minutes to set their shape. Also, make sure to press excess moisture from the cooked spinach before mixing with the cheeses.
- → Can these be served at room temperature?
Absolutely. These Mediterranean crisps taste wonderful warm or at room temperature, making them ideal for buffet-style gatherings and parties.
- → What variations work well with this filling?
Chopped sun-dried tomatoes or kalamata olives add briny depth. Try adding chopped artichoke hearts or a sprinkle of za'atar spice blend for different flavor profiles.