Mediterranean Spinach Feta Crisps (Printable)

Crispy wonton shells loaded with savory spinach and feta filling, brightened with lemon and herbs.

# What You 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 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried dill or 1 teaspoon minced fresh dill
11 - 1/4 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)

# Steps:

01 - Preheat oven to 375°F. 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 and cook 30 seconds until fragrant.
05 - Add chopped spinach in batches, stirring until wilted. Cook until most moisture evaporates, about 2 to 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 to 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 Advice:

01 -
  • Each crisp is a self-contained pocket of creamy, tangy filling wrapped in a golden, crunchy shell that holds its shape on any platter.
  • The whole batch comes together in under 40 minutes, but tastes like you spent the afternoon in the kitchen.
  • They work beautifully warm from the oven or at room temperature, so you can prep ahead and relax when guests arrive.
02 -
  • Press the spinach firmly after cooking or the filling will turn soupy and make the wonton shells soggy before they even reach the table.
  • Par-baking the shells first keeps them crisp and sturdy enough to hold the filling without collapsing or turning chewy.
  • Let the filled crisps cool in the pan for a full 5 minutes or they'll tear when you try to lift them out.
03 -
  • Use a small offset spatula or butter knife to gently lift the cooled crisps from the tin without tearing the delicate edges.
  • Toast pine nuts in a dry skillet for 2 minutes before sprinkling them on top; the nutty aroma takes the garnish from optional to essential.
  • If your wonton wrappers are thick, trim them slightly with kitchen shears so they fit the muffin cups without bunching too much at the bottom.
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