Save Pin The first time I made these, I was rushing to prepare something elegant for unexpected guests who had just called from the airport. I had wonton wrappers in the freezer from a failed dumpling experiment months earlier and a block of feta that needed using. My kitchen was chaos, but something magical happened when those crispy cups emerged from the oven, golden and fragrant with lemon and herbs. My friend took one bite and immediately asked for the recipe, convinced I had spent hours preparing them. Now they are my go to whenever I need to impress without the stress.
Last summer I served these at a rooftop gathering as the sun was setting over the city. The way the golden light caught the sesame seeds on top made them look impossibly inviting. Someone actually gasped when they saw the platter, and within minutes they had disappeared completely. Now I cannot imagine hosting any kind of gathering without making at least a double batch.
Ingredients
- 24 wonton wrappers: These transform into the most incredible edible cups, getting shatteringly crispy while holding their shape beautifully
- 2 tablespoons extra virgin olive oil: Brushing the wrappers helps them achieve that perfect golden color and prevents them from drying out
- 1 small shallot: Shallots have a milder sweeter flavor than onions and melt into the filling beautifully
- 2 cloves garlic: Freshly minced garlic adds that aromatic backbone that makes Mediterranean food so irresistible
- 6 ounces fresh baby spinach: Fresh spinach wilts down beautifully and has a cleaner taste than frozen
- 4 ounces feta cheese: The salty tangy feta is the star that brings everything together
- 2 tablespoons ricotta cheese: This optional addition makes the filling extra creamy and luxurious
- 1 teaspoon lemon zest: The bright citrus cuts through the rich cheese and wakes up all the other flavors
- ½ teaspoon dried oregano: Oregano adds that classic Mediterranean herbal note everyone recognizes
- ½ teaspoon dried dill: Dill brings a fresh slightly sweet flavor that pairs perfectly with spinach and feta
- ¼ teaspoon freshly ground black pepper: A little warmth balances the cool creamy elements
- 1 tablespoon fresh parsley: Fresh parsley adds color and a clean finish to each bite
Instructions
- Prepare the muffin tin:
- Preheat your oven to 375°F and brush each cup of a 24 cup mini muffin tin with olive oil, getting into all the corners so nothing sticks
- Shape the wonton cups:
- Gently press a wonton wrapper into each cup, smoothing the bottom and pleating the sides slightly to create neat cups, then brush the exposed edges with remaining olive oil
- Pre bake the shells:
- Bake the empty shells for 5 minutes until just starting to turn golden and set, then remove from oven and let cool slightly while you make the filling
- Sauté the aromatics:
- Warm a teaspoon of olive oil in a skillet over medium heat, add the chopped shallot and cook for 2 minutes until translucent, then add garlic and cook for just 30 seconds until fragrant
- Wilt the spinach:
- Add the chopped spinach in batches, stirring until it wilts down, then cook for 2 to 3 minutes until most of the moisture has evaporated
- Drain the spinach:
- Transfer the spinach mixture to a bowl lined with paper towels and press gently to remove excess liquid, then let cool for 2 minutes
- Mix the filling:
- Combine the drained spinach with feta, ricotta, lemon zest, oregano, dill, black pepper, salt, and parsley in a mixing bowl, stirring until evenly mixed
- Fill the cups:
- Spoon about 1 heaping teaspoon of the spinach feta mixture into each pre baked wonton shell, filling almost to the top
- Bake until golden:
- Return the filled cups to the oven and bake for 8 to 10 minutes until the wrapper edges are deeply golden and the filling is heated through
- Cool and garnish:
- Let the crisps cool in the pan for 5 minutes, then carefully transfer to a wire rack and sprinkle with sesame seeds or pine nuts and smoked paprika if desired
Save Pin My aunt visited last fall and we made these together on a rainy Sunday afternoon. She was skeptical about the wonton wrapper idea until she tried the first warm one from the oven. Now she texts me every time she serves them, always mentioning how everyone asks for seconds. These little crisps have become our shared secret weapon for any occasion.
Make Ahead Magic
The spinach filling can be prepared up to a day in advance and stored covered in the refrigerator. The flavors actually develop and meld together overnight, making it even more delicious the next day. Just bring the filling to room temperature for about 20 minutes before filling and baking the cups.
Perfect Presentation
Arrange the finished crisps on a wooden board or slate platter with small bowls of extra herbs, lemon wedges, and maybe some olives for a stunning Mediterranean spread. The contrast of the golden crispy cups against the dark wood or stone creates such an inviting presentation that guests will be drawn to them immediately.
Serving Suggestions
These crisps work beautifully as passed appetizers at cocktail hour or as part of a larger mezze platter alongside hummus, tzatziki, and warm pita. The individual portion size makes them perfect for grabbing between sips of wine or sparkling water.
- Pair with crisp white wines like Sauvignon Blanc or Assyrtiko
- Serve alongside other finger foods to create a varied appetizer spread
- Consider doubling the recipe because these disappear faster than you expect
Save Pin There is something deeply satisfying about serving food that looks impressive but comes together so easily. These Mediterranean crisps have saved me more times than I can count, and I hope they become your reliable secret weapon too.
Recipe FAQs
- → Can I prepare these crisps ahead of time?
Yes, the spinach and feta filling can be prepared up to one day in advance and stored covered in the refrigerator. For the best texture, fill the wonton shells and bake them just before serving.
- → What can I use as a substitute for wonton wrappers?
If you prefer, you can substitute phyllo dough. Cut the phyllo sheets into 2½-inch squares and press them into the mini muffin tin cups in layers to form the crisp shells.
- → How should these crisps be served?
These crisps are best served warm or at room temperature as an elegant appetizer. Consider garnishing them with sesame seeds, toasted pine nuts, or a pinch of smoked paprika just before serving.
- → Can I customize the filling with other ingredients?
Absolutely! For a flavorful variation, you can add chopped sun-dried tomatoes, finely diced kalamata olives, or a pinch of red pepper flakes to the spinach and feta mixture for an extra kick.
- → What's the best way to prevent the crisps from becoming soggy?
To ensure a crispy result, make sure to thoroughly press out any excess moisture from the cooked spinach before mixing it with the other filling ingredients. Also, pre-baking the empty wonton shells helps to create a drier, crispier base.