Mediterranean Spinach Feta Crisps

My friend Thalia brought a platter of these to book club one evening, and within minutes they were gone. The crunch of the golden wonton against the creamy, tangy feta filling had everyone reaching for seconds before we even opened the novel. I cornered her in the kitchen, pen in hand, and she laughed as she scribbled the rough outline on the back of a grocery receipt. That scrap of paper is now laminated and tucked into my recipe binder, edges worn from use.

I made these for my sisters bridal shower, arranging them on a vintage platter my grandmother had left behind. The kitchen smelled like garlic and oregano, and I could hear laughter drifting in from the living room as I pulled the final batch from the oven. When I carried them out, still warm, my sister took one bite and declared them the best thing Id ever made for her. I pretended to be offended, but secretly I agreed.

Ingredients

• Wonton wrappers: These thin squares crisp up beautifully in the oven, forming sturdy little cups that hold the filling without getting soggy.
• Extra virgin olive oil: Brushing the wrappers with good olive oil helps them turn golden and adds a subtle fruity note that complements the Mediterranean flavors.
• Shallot: Milder and sweeter than onion, shallot melts into the filling and adds depth without overpowering the delicate feta.
• Garlic: Just two cloves, minced fine, release their fragrance in seconds and perfume the entire filling with warmth.
• Fresh baby spinach: It wilts down dramatically, so dont be alarmed by the heaping pile in your skillet; youll end up with just the right amount.
• Feta cheese: The star of the filling, crumbly and tangy, it brings that unmistakable Mediterranean bite.
• Ricotta cheese: Optional but worthwhile, it adds a creamy smoothness that balances the sharpness of the feta.
• Lemon zest: A teaspoon of bright, sunny zest lifts the entire filling and makes each bite taste fresh and lively.
• Dried oregano: This herb is the backbone of Mediterranean cooking, earthy and slightly peppery.
• Dried dill: It adds a whisper of anise like sweetness; if you have fresh, use twice as much for a more vibrant flavor.
• Black pepper and sea salt: Season judiciously, tasting as you go, since feta is already quite salty.
• Fresh parsley: Chopped fine and stirred in at the end, it adds a pop of color and a hint of grassy freshness.
• Sesame seeds or toasted pine nuts: A final sprinkle adds texture and a nutty finish that makes each crisp feel extra special.
• Smoked paprika: Just a pinch dusted over the top lends a subtle smokiness and a beautiful russet hue.

Instructions

Prep the Tin:

Preheat your oven to 375 degrees F and lightly brush each cup of a mini muffin tin with olive oil, making sure to coat the bottom and sides. This step prevents sticking and helps the wonton wrappers release cleanly after baking.

Form the Cups:

Press one wonton wrapper into each cup, gently smoothing the bottom and coaxing the sides up to form a little bowl. Brush the exposed edges with the remaining olive oil so they turn golden and crisp in the oven.

Par Bake the Shells:

Slide the tin into the oven and bake the empty shells for 5 minutes, just until they begin to turn pale gold and hold their shape. Let them cool slightly in the tin while you prepare the filling.

Saute the Aromatics:

Warm a teaspoon of olive oil in a medium skillet over medium heat, then add the shallot and cook for 2 minutes until it turns translucent and fragrant. Toss in the garlic and stir for 30 seconds, listening for that sizzle that tells you its ready.

Wilt the Spinach:

Add the chopped spinach in handfuls, stirring constantly until each batch collapses and releases its moisture. Keep cooking for 2 to 3 minutes until most of the liquid has evaporated and the spinach looks dark and concentrated.

Drain and Cool:

Transfer the cooked spinach to a paper towel lined bowl and press gently with the back of a spoon to squeeze out excess water. Let it cool for a couple of minutes so it doesnt melt the cheese when you mix everything together.

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 the mixture is evenly blended and looks creamy and cohesive.

Fill the Shells:

Spoon about a heaping teaspoon of the spinach feta mixture into each pre baked wonton cup, mounding it slightly. Dont be shy, you want each crisp to be generously filled so every bite is satisfying.

Bake Until Golden:

Return the filled 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. The kitchen will smell incredible at this point.

Cool and Garnish:

Let the crisps rest in the pan for 5 minutes to firm up, then carefully transfer them to a wire rack. Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika for that final flourish.

Save

One evening I served these at a small dinner party, and my neighbor, who usually sticks to plain crackers and cheese, ate six in a row. She looked up, surprised at herself, and said she hadnt realized vegetarian appetizers could taste this good. I just smiled and refilled the platter, knowing Id converted another skeptic to the magic of crispy wonton cups and tangy feta.

Make Ahead Magic

The spinach feta filling holds beautifully in the fridge for up to a day, covered tightly with plastic wrap. When youre ready to serve, just spoon it into the par baked shells and pop them in the oven. This trick has saved me countless times when I needed an impressive appetizer but only had 15 minutes to spare before guests arrived. The wonton wrappers themselves can be pressed into the tin and par baked a few hours ahead, then left at room temperature until youre ready to fill them.

Serving Suggestions

These crisps are perfect warm from the oven, but they also hold up beautifully at room temperature for an hour or two if you need to set them out early. I like to arrange them on a wooden board with a few lemon wedges tucked around the edges and a small bowl of extra crumbled feta for anyone who wants to go overboard. They pair wonderfully with a chilled glass of white wine or a sparkling rosé, and theyve become my go to for outdoor gatherings when you want something that tastes special but doesnt wilt in the heat.

Variations and Swaps

If you cant find wonton wrappers, phyllo dough cut into small squares works just as well, though youll need to brush each layer with butter or oil for the same crispy effect. Ive added chopped sun dried tomatoes to the filling before, which brings a sweet and tangy brightness, and a handful of chopped kalamata olives adds a briny punch that takes these crisps in a more savory direction. You can also swap the feta for goat cheese if you want a milder, creamier filling, or stir in a tablespoon of chopped fresh mint for a surprising herbal note that tastes like summer.

• Try phyllo dough for an even flakier, buttery crust.
• Add sun dried tomatoes or kalamata olives for extra Mediterranean flair.
• Swap feta for goat cheese if you prefer a gentler tang.

Save

These little crisps have become my secret weapon for gatherings, the kind of appetizer that looks like you spent hours in the kitchen but really came together in less than 40 minutes. Every time I make them, I think of Thalias laughter and that crumpled receipt, and Im grateful for friends who share their best recipes without hesitation.

Recipe FAQs

→ Can I make these ahead of time?

Prepare the spinach filling up to 1 day in advance and store covered in the refrigerator. Fill the wonton cups just before baking for the crispest results.

→ What can I use instead of wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully as a substitute. Press them into the muffin tin cups the same way as wonton wrappers.

→ How do I prevent soggy bottoms?

Pre-bake the empty wonton cups for 5 minutes until set, and thoroughly drain the cooked spinach by pressing gently with paper towels before mixing with the cheese filling.

→ Can I freeze these crisps?

Freeze unbaked filled cups for up to 2 weeks. Bake from frozen, adding 2–3 minutes to the baking time. Already baked crisps are best enjoyed fresh but can be refrigerated and reheated.

→ What variations work well?

Add chopped sun-dried tomatoes or kalamata olives to the filling for extra Mediterranean flair. Substitute toasted pine nuts or sesame seeds as a finishing garnish.