Mediterranean Spinach and Feta Crisps (Printable)

Crispy golden cups with creamy feta, spinach, lemon, and herbs for effortless 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 for extra creaminess
08 - 1 teaspoon lemon zest
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried dill or 1 teaspoon minced fresh dill
11 - ¼ teaspoon freshly ground black pepper
12 - Pinch of fine sea salt, adjust 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

# How-To Steps:

01 - Preheat oven to 375°F (190°C). Lightly brush each cup of a 24-cup mini muffin tin with 1 tablespoon of olive oil.
02 - Press a wonton wrapper into each cup, smoothing the bottom and sides to form a cup. 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; cook 30 seconds until fragrant.
05 - Add chopped spinach in batches, stirring until wilted. Cook until most moisture evaporates, about 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, ricotta if using, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until evenly mixed.
07 - Spoon about 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 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 -
  • They look like you spent all afternoon in the kitchen, but the actual hands-on time is under twenty minutes.
  • The contrast between the crispy wonton shell and the creamy feta filling makes every bite feel special.
  • You can prep the filling a day ahead and assemble them right before guests arrive.
  • They taste just as good at room temperature, so no frantic reheating required.
02 -
  • Always press the spinach to remove excess moisture, or the filling will make the wonton shells soggy and limp.
  • Par-baking the empty shells before filling them ensures they stay crispy and hold their shape under the weight of the filling.
  • Taste the filling before adding salt, feta is naturally salty and you may not need much extra.
  • If the wonton wrappers are sticking together, separate them gently and cover with a damp towel while you work.
03 -
  • Use a small offset spatula or butter knife to gently lift the baked crisps out of the muffin tin without tearing the delicate edges.
  • Toast your pine nuts in a dry skillet over low heat for a few minutes until fragrant, it deepens their flavor and adds a gorgeous golden color.
  • If your wonton wrappers are drying out while you work, cover the stack with a lightly damp kitchen towel to keep them pliable.
  • Brush the wonton edges generously with olive oil, that's the secret to getting them crispy and golden all the way around.
Return