Mediterranean Spinach Feta Crisps (Printable Version)

Crispy golden wonton cups stuffed with spinach, feta, and herbs for elegant Mediterranean 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, optional
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, or to taste
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

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

# Directions:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with olive oil.
02 - Press a wonton wrapper into each oiled cup, smoothing the bottom and sides to form a crisp shell. Brush exposed edges with remaining 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 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 if using, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until evenly mixed.
07 - Spoon about 1 heaping teaspoon of spinach-feta mixture into each pre-baked wonton shell, filling almost to the top.
08 - Return filled cups to 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 Suggestions:

01 -
  • Each bite delivers a satisfying crunch followed by a burst of creamy, herbaceous filling that tastes like a Mediterranean holiday.
  • Theyre elegant enough for a dinner party but easy enough to assemble on a Tuesday night when you need something impressive fast.
  • The combination of feta and lemon zest creates a bright, tangy contrast that keeps guests coming back to the platter.
  • You can prep the filling a day ahead, making last minute entertaining nearly stress free.
02 -
  • Pressing out the excess moisture from the spinach is critical, or your filling will turn soupy and make the wonton shells soggy.
  • Par baking the empty shells gives them structure and prevents them from getting waterlogged when you add the wet filling.
  • Taste the filling before you stuff the shells, because feta varies in saltiness and you may need to adjust the seasoning.
  • Let the filled crisps cool for at least 5 minutes in the pan, or theyll crumble when you try to lift them out.
03 -
  • Use a pastry brush to coat every inch of the wonton wrapper with oil, or youll end up with pale, limp edges instead of golden, crunchy ones.
  • If your filling seems too wet after mixing, stir in a tablespoon of breadcrumbs or grated Parmesan to absorb the extra moisture.
  • For an elegant finish, drizzle a thin ribbon of balsamic glaze over the platter just before serving.
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