Mediterranean Spinach Feta Crisps

My sister showed up to book club with a tray of these, and I watched them vanish before anyone even opened the novel. The crunch of the wonton shell gave way to warm, lemony feta and spinach, and suddenly we were all hovering around the kitchen island instead of the living room. I asked for the recipe that night, scribbled it on the back of a bookmark, and have been making them ever since. They're the kind of bite that makes people pause mid-conversation and reach for another.

I made these for a neighborhood potluck last spring, and a woman I'd never met asked if I'd cater her daughter's graduation party. I laughed and told her it was just wontons and spinach, but she insisted there was something special about the lemon and herbs. That compliment stuck with me longer than it probably should have. Now I double the batch every time, because they never last.

Ingredients

• Wonton wrappers: These thin squares crisp up beautifully in the oven and form sturdy little cups that won't get soggy, even after filling.
• Extra-virgin olive oil: Brushing the wrappers with good olive oil ensures they turn golden and add a subtle fruity note that complements the Mediterranean flavors.
• Shallot: Milder and sweeter than onion, shallot melts into the filling without overpowering the delicate spinach and cheese.
• Garlic: Just two cloves, minced fine, bring warmth and depth without turning sharp or bitter.
• Fresh baby spinach: It wilts down to almost nothing, so don't be alarmed by the volume; press out the moisture well or the filling will turn watery.
• Feta cheese: The star of the filling, feta brings tangy, salty creaminess that balances the earthy spinach perfectly.
• Ricotta cheese: Optional, but a spoonful makes the filling smoother and binds everything together with a gentle richness.
• Lemon zest: Brightens the whole bite with a fresh, citrusy lift that cuts through the richness of the cheese.
• Dried oregano and dill: These classic Mediterranean herbs add aromatic depth; use fresh dill if you have it for a brighter, more vibrant flavor.
• Black pepper and sea salt: Season lightly, since feta is already salty, and taste before adding more.
• Fresh parsley: Adds a pop of color and a clean, herbal finish to the filling.
• Sesame seeds or toasted pine nuts: A small garnish that adds crunch and a nutty finish; skip if you prefer simplicity.
• Smoked paprika: Just a pinch dusted on top adds a hint of smokiness and visual appeal.

Instructions

Prep the tin:

Preheat your oven to 375°F and lightly brush each cup of a 24-cup mini muffin tin with olive oil so the wonton shells release easily after baking. Don't skip this step or you'll be prying them out with a knife.

Form the shells:

Press one wonton wrapper into each cup, smoothing the bottom and pleating the sides so they sit snugly, then brush the exposed edges with the remaining olive oil. This helps them crisp up evenly and turn golden.

Par-bake the shells:

Bake the empty shells for 5 minutes until they just start to set and turn pale gold at the edges. Let them cool slightly in the tin while you make the filling.

Sauté the aromatics:

Warm a teaspoon of olive oil in a medium skillet over medium heat, add the chopped shallot, and cook for 2 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant and just beginning to color.

Wilt the spinach:

Add the chopped spinach in batches, stirring as it wilts down, and cook until most of the moisture evaporates, about 2 to 3 minutes. Transfer the spinach to a paper-lined bowl and press gently to remove excess 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, salt, and parsley, stirring until everything is evenly distributed. Taste and adjust seasoning if needed.

Fill the shells:

Spoon about a heaping teaspoon of the spinach-feta mixture into each pre-baked wonton shell, filling almost to the top without overflowing. Pack it gently so each crisp holds together.

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 and just beginning to set. Watch closely in the last few minutes so the edges don't burn.

Cool and release:

Remove the tin from the oven and let the crisps cool in the pan for 5 minutes to firm up, then carefully transfer them to a wire rack. They'll be delicate when hot but will crisp up as they cool.

Garnish and serve:

Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika if you like. Serve warm or at room temperature.

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The first time I served these, my brother-in-law ate six before dinner and then asked if I'd bring them to every family gathering from now on. I told him only if he promised to help clean up, and he's kept his word ever since. Now they're part of our holiday lineup, and I can't imagine a party table without them.

Make-Ahead Magic

You can prepare the spinach-feta filling up to a day ahead and store it covered in the fridge, which makes party prep so much easier. I usually bake the empty shells the morning of, let them cool completely, and store them in an airtight container at room temperature. When guests are about to arrive, I fill the shells and pop them in the oven for the final bake, and they come out tasting just as fresh and crisp as if I'd made everything from scratch in the moment.

Swaps and Variations

If you can't find wonton wrappers, phyllo dough cut into small squares works beautifully and adds even more flaky crunch. I've also stirred in chopped sun-dried tomatoes or kalamata olives when I want a briny, intense burst of flavor, and both additions pair perfectly with the feta and lemon. For a richer filling, swap half the feta for goat cheese, or add a tablespoon of grated Parmesan for extra depth.

Serving and Storage

These crisps are at their absolute best served warm, but they hold up surprisingly well at room temperature for a couple of hours, which makes them ideal for buffet tables and potlucks. If you have leftovers (unlikely), store them in an airtight container in the fridge for up to two days and reheat in a 350°F oven for 5 minutes to restore the crunch. Avoid the microwave or they'll turn chewy and lose all their charm.

• Arrange on a platter with lemon wedges and fresh herbs for a beautiful presentation.
• Pair with a crisp white wine or sparkling water with a twist of lemon.
• Double the batch if you're feeding a crowd, because one per person is never enough.

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These little crisps have become my go-to whenever I need something impressive that doesn't require a culinary degree or hours of prep. They disappear fast, taste like sunshine and herbs, and always leave people asking for the recipe.

Recipe Questions

→ Can I make these ahead of time?

Yes, prepare the spinach mixture up to 24 hours in advance and store covered in the refrigerator. Fill and bake the wonton cups just before serving for optimal crispiness.

→ What can I substitute for wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully as an alternative. You can also use mini phyllo shells from the freezer section for quicker preparation.

→ How do I prevent soggy bottoms?

Pre-baking the empty wonton shells creates a barrier that keeps them crisp. Also, make sure to squeeze excess moisture from the cooked spinach before mixing with the cheeses.

→ Can I freeze these Mediterranean crisps?

Bake and cool completely, then freeze in an airtight container for up to 2 months. Reheat in a 350°F oven for 8-10 minutes to restore crispiness.

→ What other fillings work well?

Chopped sun-dried tomatoes or kalamata olives add briny depth. You can also substitute kale for spinach or add chopped artichoke hearts for variation.

→ How many crisps per person?

This yields 24 crisps, serving 8-12 people as appetizers. Plan 2-3 crisps per guest if serving as part of a larger spread, or 4-6 if they're the primary appetizer.