Mediterranean Spinach Feta Crisps (Printable Version)

Golden wonton cups filled with creamy feta, spinach, lemon zest, and herbs for Mediterranean-inspired party bites.

# 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 (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 - ½ teaspoon dried oregano
10 - ½ teaspoon dried dill
11 - ¼ 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 oiled 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, approximately 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 approximately 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 Tips:

01 -
  • Every bite delivers a satisfying crunch followed by a burst of creamy, tangy feta and bright lemon.
  • They look impressively elegant but come together in under 40 minutes with simple ingredients.
  • Perfect for parties because they hold their shape and flavor whether served warm or at room temperature.
  • The filling is endlessly adaptable, so you can toss in olives, sun-dried tomatoes, or whatever herbs you have on hand.
02 -
  • Drain the spinach thoroughly after cooking or the filling will be watery and make the wonton shells soggy.
  • Pre-baking the empty shells for 5 minutes is essential to keep them crisp once filled and baked again.
  • Don't overfill the cups or the filling will spill over and the edges won't crisp properly.
03 -
  • Press the spinach firmly against the paper towels to remove as much liquid as possible, or your filling will turn soupy.
  • Brush the wonton edges generously with olive oil before baking so they turn golden and crispy, not pale and chewy.
  • Let the crisps cool in the pan for a full 5 minutes before transferring them or they may crack or fall apart.
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