Mediterranean Spinach Feta Crisps

The first batch came out of the oven while I was halfway through a phone call, and the smell alone made me forget what I was saying. Golden wonton edges crackled as I lifted one crisp from the tin, still too hot to taste but impossible to resist. That bite, tangy feta mingling with lemon and herbs, taught me that sometimes the best appetizers are the ones you can't stop sneaking before guests arrive. I've made these crisps dozens of times since, and they vanish faster than anything else on the table. They're proof that a little spinach and cheese in a crispy shell can steal the show.

I remember setting out a tray of these at a backyard gathering, worried they'd be too delicate for a casual crowd. Within ten minutes the platter was empty, and three people asked for the recipe. One friend, who claims she doesn't like spinach, ate five and told me it didn't count because the wonton made it different. That evening convinced me that presentation and a little crunch can change anyone's mind about vegetables. Now I double the batch every time.

Ingredients

• Wonton wrappers: These thin squares transform into crisp, golden cups that hold the filling perfectly and stay sturdy even after sitting out for a while.
• Extra virgin olive oil: Brushing the wrappers with good olive oil gives them a rich, toasted flavor and helps them turn that beautiful amber color in the oven.
• Shallot: Its mild, sweet bite builds a more elegant base than onion alone, and it wilts into the spinach almost invisibly.
• Garlic: Two cloves add just enough aromatic punch without overpowering the delicate feta and herbs.
• Fresh baby spinach: It wilts down dramatically, so don't be alarmed by the heaping handful, you'll end up with just the right amount of tender greens.
• Feta cheese: The tangy, salty crumbles are the heart of the filling, melting slightly in the oven and adding that unmistakable Mediterranean brightness.
• Ricotta cheese: A couple spoonfuls make the filling creamier and help bind everything together, though you can skip it if you prefer a chunkier texture.
• Lemon zest: One teaspoon brings a fresh, citrusy lift that cuts through the richness and makes every bite taste lighter.
• Dried oregano and dill: These herbs deliver classic Greek flavors, and if you have fresh dill on hand, it's even more vibrant.
• Black pepper and sea salt: A light hand with salt is key since feta is already salty, but pepper adds a gentle warmth that rounds out the filling.
• Fresh parsley: Chopped fine, it adds color and a whisper of green freshness that balances the richness of the cheese.
• Sesame seeds or toasted pine nuts: A sprinkle on top before serving gives a nutty crunch and makes the crisps look bakery elegant.
• Smoked paprika: Just a pinch dusted over the finished crisps adds a subtle smoky note and a pop of color.

Instructions

Prep the tin and shells:

Preheat your oven to 375 degrees F and brush each mini muffin cup with olive oil so the wonton wrappers release easily later. Press one wrapper into each cup, smoothing it gently against the bottom and sides, then brush the exposed edges with a little more oil to help them crisp up beautifully.

Par bake the cups:

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 for a minute or two while you make the filling.

Sauté the aromatics:

Warm a teaspoon of olive oil in a medium skillet over medium heat, then add the chopped shallot and cook for about 2 minutes until it turns translucent and sweet. Toss in the minced garlic and stir for 30 seconds, just until the kitchen smells amazing.

Wilt the spinach:

Add the chopped spinach in handfuls, stirring as it collapses into the pan, and cook for 2 to 3 minutes until most of the moisture evaporates. Transfer the spinach to a paper lined bowl and press gently with a spoon to squeeze out any extra liquid, then let it cool for a couple of minutes.

Mix the filling:

In a mixing bowl, combine the drained spinach, crumbled feta, ricotta if using, lemon zest, oregano, dill, black pepper, a pinch of salt, and chopped parsley. Stir everything together until it's evenly mixed and looks creamy with flecks of green.

Fill the shells:

Spoon a heaping teaspoon of the spinach feta mixture into each pre baked wonton cup, mounding it slightly but not overflowing. The filling will set as it bakes, so don't worry if it looks a little loose.

Bake until golden:

Return the filled tin to the oven and bake for 8 to 10 minutes, until the wrapper edges turn a deeper golden brown and the filling is hot and just beginning to set. Keep an eye on them in the final minutes so the edges don't burn.

Cool and garnish:

Let the crisps cool in the pan for 5 minutes, then carefully lift them onto a wire rack to cool slightly. Just before serving, sprinkle sesame seeds or toasted pine nuts and a pinch of smoked paprika over the tops for extra flair.

Save Pin

One evening I set a platter of these crisps on the counter while friends gathered in the kitchen, and we ended up eating them straight from the cooling rack, laughing as sesame seeds tumbled onto the floor. No one minded that they weren't perfectly arranged on a fancy tray, because warm, crackly crisps filled with lemony feta don't need formality. That night reminded me that the best food is the kind that brings people close, not the kind that sits untouched because it looks too precious to eat. These little bites have become my go to whenever I want something that feels special but tastes like home.

Make Ahead Magic

The spinach filling holds beautifully in the fridge for up to a day, covered tightly so it doesn't pick up other flavors. When you're ready to bake, let it come to room temperature for about 15 minutes so it spoons easily into the cups and bakes evenly. You can even par bake the wonton shells a few hours ahead and leave them in the tin, covered loosely with foil, then fill and finish baking just before guests arrive. This trick has saved me more than once when I needed appetizers ready fast but didn't want to sacrifice that fresh from the oven crunch.

Swaps and Twists

If you can't find wonton wrappers, cut phyllo dough into 2 and a half inch squares and layer two in each muffin cup for a lighter, flakier shell. I've stirred in chopped sun dried tomatoes and kalamata olives when I want a bolder, brinier filling that tastes even more Mediterranean. For a touch of sweetness, a teaspoon of honey drizzled into the spinach mixture before baking adds a surprising contrast that some guests swear by. You can also swap goat cheese for half the feta if you like a creamier, tangier bite.

Serving and Storage

These crisps are best enjoyed warm or at room temperature, so don't worry if they sit on the table for a while, they hold their texture beautifully. Leftovers can be stored in an airtight container in the fridge for up to two days, and you can reheat them in a 350 degree oven for about 5 minutes to restore some crispness. I've also frozen the baked crisps, tightly wrapped, and reheated them straight from the freezer with decent results, though the wonton edges aren't quite as delicate.

• Arrange them on a platter with lemon wedges and a small bowl of extra feta for guests who want more cheese.
• Pair them with a crisp white wine or sparkling water with a twist of lemon for a light, refreshing spread.
• Double the batch if you're feeding a crowd, because one per person is never enough.

Save Pin

Every time I pull a tray of these from the oven, I'm reminded that good food doesn't have to be complicated to feel impressive. Make a batch, watch them disappear, and enjoy the compliments.

Recipe Help & FAQs

→ Can I make these spinach feta crisps ahead of time?

Prepare the spinach-feta filling up to 24 hours in advance and store covered in the refrigerator. Fill and bake the wonton cups just before serving for optimal crispness. Leftover filled cups can be refrigerated and briefly reheated at 350°F for 5 minutes.

→ What can I substitute for wonton wrappers?

Phyllo dough sheets cut into 2½-inch squares work beautifully as an alternative. Lightly brush each layer with olive oil and press into muffin tins. Phyllo creates an even lighter, flakier texture compared to the slightly chewier wonton version.

→ How do I prevent the wonton cups from getting soggy?

The key is thoroughly draining the cooked spinach by pressing it gently with paper towels to remove excess moisture. Pre-baking the empty wonton shells for 5 minutes before filling also creates a barrier that helps maintain crispness.

→ Can I freeze these Mediterranean crisps?

Yes, freeze baked and cooled crisps in a single layer on a baking sheet, then transfer to an airtight container. Reheat from frozen at 375°F for 8-10 minutes until heated through and crispy. Avoid freezing unbaked filled cups as the filling may become watery.

→ What other ingredients can I add to the filling?

Chopped sun-dried tomatoes, kalamata olives, or roasted red peppers add wonderful depth. Crispy pancetta or bacon bits provide contrast to the creamy filling. Fresh basil or mint can replace some parsley for different herb notes.