Mediterranean Spinach and Feta Crisps

My neighbor brought a tray of these to a block party last spring, and I watched them vanish in under ten minutes. The contrast between the shattering wonton shell and the creamy, lemony feta filling had everyone reaching for seconds before they even finished their first. I cornered her by the drinks table and made her promise to text me the recipe that night. Now they're my go-to whenever I need something that looks impressive but doesn't chain me to the stove.

I made these for a book club meeting where everyone usually brings store-bought crackers and cheese. When I set the tray down, the room went quiet for a beat, then someone asked if I'd ordered them from a caterer. That moment of surprise, followed by the crunch and the chorus of happy humming, made the bit of extra effort worth every second. One friend even snapped a photo before taking a bite, which is the highest compliment in our group.

Ingredients

• Wonton wrappers: These thin squares crisp up beautifully in the oven and form sturdy little cups that won't get soggy, even after twenty minutes on the table.
• Extra-virgin olive oil: Brushing the wrappers with good olive oil gives them a rich, golden color and a hint of fruity flavor that pairs perfectly with the feta.
• Shallot: Milder and sweeter than onion, shallots melt into the spinach and add a subtle depth without overpowering the herbs.
• Garlic: Two cloves bring just enough warmth and aroma to wake up the greens without making the filling feel heavy.
• Fresh baby spinach: It wilts down fast and stays tender, and chopping it roughly keeps the filling cohesive without turning mushy.
• Feta cheese: Crumbled feta is the salty, tangy heart of this recipe, and its crumbly texture binds the filling without turning gluey.
• Ricotta cheese: A spoonful of ricotta smooths out the feta's sharpness and makes the filling feel a little more luxurious, though you can skip it if you want a bolder bite.
• Lemon zest: Freshly grated zest brightens the whole filling and cuts through the richness with a clean, sunny note.
• Dried oregano: This classic Mediterranean herb adds an earthy, slightly peppery backbone that ties everything together.
• Dried dill: Dill's grassy sweetness complements the feta beautifully, and the dried version is easier to keep on hand than fresh.
• Black pepper: Freshly ground pepper adds a gentle heat and a bit of complexity without competing with the other flavors.
• Sea salt: Just a pinch balances the feta's saltiness and brings out the sweetness in the spinach.
• Fresh parsley: Chopped parsley adds a pop of color and a fresh, grassy finish that keeps the filling from feeling too rich.
• Sesame seeds or toasted pine nuts: A light sprinkle on top adds crunch and a nutty accent that makes each crisp look and taste more special.
• Smoked paprika: A tiny dusting gives a whisper of smokiness and a warm red blush that catches the eye on the platter.

Instructions

Prepare the oven and tin:

Set your oven to 375°F and use a pastry brush to coat each mini muffin cup with a thin layer of olive oil. This keeps the wonton wrappers from sticking and helps them turn golden.

Form the wonton cups:

Press one wrapper into each cup, smoothing the bottom flat and letting the corners stick up naturally, then brush the exposed edges with a bit more oil. The oil will help them crisp and brown evenly.

Par-bake the shells:

Slide the tin into the oven for 5 minutes, just until the wrappers start to firm up and turn pale gold around the edges. Pull them out and let them cool for a minute while you make the filling.

Cook the aromatics:

Warm a teaspoon of olive oil in a skillet over medium heat, then add the shallot and stir for about 2 minutes until it softens and turns translucent. Toss in the garlic and cook for 30 seconds, just until you can smell its sweetness.

Wilt the spinach:

Add the chopped spinach in handfuls, stirring as each batch wilts down, and keep cooking for 2 to 3 minutes until most of the moisture has cooked off. Transfer the spinach to a paper-lined bowl and press gently with a spoon to squeeze out any lingering liquid, then let it cool for a couple of minutes.

Mix the filling:

In a mixing bowl, combine the drained spinach with the feta, ricotta if you're using it, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir everything together until the filling looks evenly flecked with herbs and cheese.

Fill the shells:

Spoon a heaping teaspoon of the spinach-feta mixture into each par-baked wonton cup, mounding it slightly but leaving a tiny bit of wrapper visible around the top. The filling will set as it bakes.

Bake until golden:

Return the filled tin to the oven and bake for 8 to 10 minutes, watching for the wrapper edges to turn a deep golden brown and the filling to look set and lightly puffed. The aroma will be garlicky and irresistible.

Cool in the pan:

Let the crisps rest in the tin for 5 minutes so the wrappers can firm up and release cleanly. Then use a small offset spatula or a fork to lift each one onto a wire rack.

Garnish and serve:

Just before serving, sprinkle the tops with sesame seeds or toasted pine nuts and a light dusting of smoked paprika if you like a hint of color and smokiness. Serve them warm or at room temperature.

Save

A friend once told me she served these at her daughter's bridal shower, and the bride's Greek grandmother pulled her aside to ask for the recipe in broken English. That story still makes me smile every time I pull out my mini muffin tin. There's something about a simple spinach and feta combination that crosses generations and feels like home, no matter whose kitchen you're standing in.

Make-Ahead Magic

You can cook the spinach filling up to a day in advance and keep it covered in the fridge until you're ready to assemble the crisps. I've done this dozens of times for dinner parties, and it cuts your day-of work down to just pressing wrappers into the tin, spooning in the filling, and baking. The wonton shells themselves can be par-baked a few hours ahead and left at room temperature, then filled and finished right before guests arrive. Just don't fill them too early, or the moisture from the filling will soften the crisp shells.

Serving Suggestions

These crisps shine on a platter surrounded by cherry tomatoes, cucumber slices, and a small bowl of tzatziki or hummus for dipping. I like to arrange them on a wooden board with a few sprigs of fresh dill tucked around the edges for a casual, farmers-market vibe. They're sturdy enough to hold up on a buffet table for an hour, but they taste best within the first thirty minutes out of the oven when the contrast between the warm filling and the crunchy shell is at its peak. Pair them with a crisp white wine or sparkling water with lemon, and you've got an appetizer spread that feels effortless and elegant at the same time.

Variations and Swaps

If you can't find wonton wrappers, cut phyllo dough into small squares and layer two or three in each muffin cup, brushing each layer with butter or oil. The phyllo will be even flakier, though a bit more delicate. For a richer filling, swap half the feta for goat cheese, or stir in a tablespoon of chopped sun-dried tomatoes or kalamata olives for a briny kick. Fresh dill is always worth using if you have it on hand, and you can replace the spinach with an equal amount of chopped kale or Swiss chard if that's what's in your crisper. Here are a few quick tweaks to keep in your back pocket:

• Add a pinch of red pepper flakes to the filling if you like a little heat.
• Top each crisp with a thin slice of roasted red pepper before baking for extra color and sweetness.
• Use dairy-free feta and skip the ricotta if you need to make these vegan-friendly, though you'll lose some creaminess.

Save

These little crisps have earned a permanent spot in my entertaining rotation because they deliver big flavor in a tidy, hand-held package. I hope they become one of those recipes you reach for again and again, the kind that makes people lean in close and ask what's in them.

Recipe FAQs

→ Can I make these ahead of time?

Prepare the spinach-feta filling up to 24 hours in advance and store it covered in the refrigerator. Fill and bake the wonton cups just before serving for optimal crispiness. You can also bake the empty shells ahead, though they may lose some crunch.

→ What can I use instead of wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully as an alternative. Brush each layer lightly with olive oil and press into the muffin cups. You'll need 2-3 layers per cup for structure.

→ How do I prevent soggy bottoms?

Pre-bake the empty wonton shells for 5 minutes until just golden and set. Also, make sure to squeeze excess moisture from the cooked spinach using paper towels before mixing with the cheeses.

→ Can I freeze these crisps?

Yes! Freeze the baked, cooled crisps in a single layer on a baking sheet, then transfer to an airtight container. Reheat at 350°F for 5-7 minutes to restore crispiness. The filling can also be frozen before baking.

→ What other garnishes work well?

Toasted pine nuts, sesame seeds, or chopped kalamata olives add wonderful texture and flavor. A pinch of smoked paprika provides a subtle smoky contrast, while fresh mint leaves brighten the presentation.

→ How do I store leftovers?

Keep cooled crisps in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat in a 350°F oven until warmed through and crispy again.