Mediterranean Spinach and Feta Crisps (Print version)

Crispy golden wonton cups filled with creamy feta, fresh spinach, lemon zest, and Mediterranean herbs for elegant party appetizers.

# 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:

01 - Preheat oven to 375°F (190°C). 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 shells for 5 minutes until just beginning to turn golden and set. Remove from oven and allow to cool slightly.
04 - In a medium skillet over medium heat, warm olive oil. Add shallot and sauté for 2 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
05 - Add chopped spinach in batches, stirring until wilted. Cook until most moisture evaporates, approximately 2-3 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 cheese, 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 8-10 minutes until wrapper edges are golden and filling is heated through and set.
09 - Remove from oven and allow crisps to cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool slightly.
10 - Just before serving, sprinkle with sesame seeds, toasted pine nuts, and smoked paprika if desired.

# Expert Tips:

01 -
  • They look like you spent hours preparing when you really spent maybe thirty minutes total, which is honestly the dream for entertaining.
  • The filling is forgiving and comes together in one bowl, so cleanup is practically painless.
  • They work warm or at room temperature, meaning you can prep them hours ahead and stop stressing about timing.
02 -
  • Draining the spinach thoroughly is non-negotiable—I learned this the hard way when my first batch came out soggy because I skipped pressing out the liquid, and every crisp fell apart the moment people tried to pick them up.
  • Pre-baking the empty wonton shells creates structure that prevents them from collapsing under the weight of the filling, and this step is what separates crisps that stay crispy from sad little pockets of dough.
03 -
  • If your wonton wrappers start drying out as you work, cover the stack with a barely damp kitchen towel so they stay pliable and don't tear when you press them into the cups.
  • Toasting your own pine nuts in a dry skillet for 2 to 3 minutes right before serving makes them taste exponentially better than ones that have been sitting around, and this tiny effort creates an impressive garnish that tastes intentional and thoughtful.
Go back