Mediterranean Spinach and Feta Crisps

A colleague brought a platter of these to our office potluck last spring, and I watched them vanish in minutes. The crunch echoed across the breakroom, and everyone kept circling back for seconds. I cornered her for the recipe, scribbled it on a napkin, and made my first batch that weekend. They've been my go-to party trick ever since.

I made a double batch for my neighbor's graduation party last June, arranging them on a big white platter with lemon wedges tucked around the edges. Guests kept asking if I'd ordered them from a caterer. I just smiled and let them think I was fancy, even though the whole thing took less than forty minutes start to finish.

Ingredients

• Wonton wrappers: These thin squares turn impossibly crisp in the oven and hold their shape beautifully, so press them gently into each cup without tearing the delicate edges.
• Extra-virgin olive oil: Brushing the wrappers with good oil before baking gives them a golden color and prevents sticking, so don't skip this step or use cooking spray.
• Shallot: Milder and slightly sweeter than onion, it melts into the spinach without overpowering the feta, and one small shallot is plenty.
• Garlic: Two cloves add just enough aromatic punch without turning sharp, but watch them closely so they don't brown and go bitter.
• Fresh baby spinach: It wilts down dramatically, so six ounces looks like a mountain at first but shrinks to a manageable handful once cooked.
• Feta cheese: The salty, tangy heart of the filling, crumbled feta brings that unmistakable Mediterranean brightness that makes every bite sing.
• Ricotta cheese: Optional but wonderful, it softens the filling and adds a creamy richness that balances the feta's sharpness.
• Lemon zest: One teaspoon of bright zest wakes up the whole mixture, so use a microplane and avoid the bitter white pith underneath.
• Dried oregano and dill: These herbs carry the sunny, herbaceous flavors of the Mediterranean, and a light hand keeps them from tasting dusty.
• Black pepper and sea salt: Season carefully because feta is already salty, so taste the filling before adding more salt.
• Fresh parsley: A tablespoon of chopped parsley stirred in at the end adds a pop of green and a fresh, grassy note.
• Sesame seeds or toasted pine nuts: A sprinkle on top adds a nutty crunch and a professional finishing touch that makes the crisps look bakery-perfect.
• Smoked paprika: Just a pinch dusted over the finished crisps adds a whisper of smokiness and a warm russet color.

Instructions

Prep the tin:

Preheat your oven to 375°F and brush each mini muffin cup with olive oil, getting into every corner so the wrappers release easily later. This step takes patience but saves you from prying out stuck shells.

Form the cups:

Press one wonton wrapper into each cup, smoothing the bottom flat and letting the corners stick up like little petals, then brush the exposed edges with more oil. They'll crisp and turn golden while the centers stay tender enough to hold the filling.

Blind bake:

Slide the tin into the oven for five minutes, just until the shells set and start to color around the rims. Pull them out before they brown completely, because they'll bake again with the filling.

Sauté aromatics:

Warm a teaspoon of olive oil in a skillet over medium heat, add the chopped shallot, and cook for two minutes until it turns translucent and fragrant. Toss in the garlic and stir for thirty seconds, listening for that sizzle that tells you it's ready.

Wilt the spinach:

Add the spinach in handfuls, stirring each batch until it collapses into the pan, then keep cooking until most of the moisture evaporates and the pan looks nearly dry. Transfer the mixture to a paper-lined bowl and press gently with a spoon to squeeze out any remaining liquid.

Mix the filling:

Let the spinach cool for two minutes, then stir it together with the feta, ricotta, lemon zest, oregano, dill, pepper, salt, and parsley until everything is evenly distributed. Taste and adjust the seasoning, remembering that feta is already quite salty.

Fill the shells:

Spoon a heaping teaspoon of the spinach-feta mixture into each prebaked cup, mounding it slightly but not packing it down. Aim for a generous fill that reaches almost to the top of the wrapper.

Final bake:

Return the filled tin to the oven and bake for eight to ten minutes, watching for the edges to turn a deep golden brown and the filling to set. The kitchen will smell like a sunny Greek café.

Cool and release:

Let the crisps rest in the pan for five minutes so the wrappers firm up and release cleanly, then transfer them to a wire rack. They'll stay crisp as they cool to a comfortable eating temperature.

Garnish and serve:

Just before you bring them out, sprinkle each crisp with sesame seeds or toasted pine nuts and dust with smoked paprika if you like. Serve them warm or at room temperature on a big platter.

Save

My sister served these at her book club last fall, and one of her friends insisted on taking the recipe home that night. She texted me a photo the next weekend of her own batch, saying her husband ate six in one sitting. That's when I knew this recipe had passed the real-world test.

Make Ahead Magic

The spinach-feta filling holds beautifully in the fridge for up to a day, so you can cook the spinach, mix everything, and store it covered until you're ready to assemble. Prebake the shells a few hours ahead if you like, then fill and finish them just before guests arrive. This trick saved me during a holiday open house when I juggled three appetizers at once.

Flavor Variations

I've stirred chopped sun-dried tomatoes into the filling for a sweet-tart punch, and once I added finely diced kalamata olives for a briny kick. A friend of mine swaps dill for fresh mint and adds a pinch of crushed red pepper, which gives the crisps a completely different personality. Play around and see what your pantry inspires.

Serving and Storage

These crisps are best enjoyed warm or at room temperature, and they hold their texture for about two hours on a platter, which is plenty of time for a party. If you have leftovers, store them in an airtight container at room temperature for a day, then reheat in a 350°F oven for five minutes to restore the crunch.

• Arrange them on a wooden board with lemon wedges and fresh herb sprigs for a rustic, elegant presentation.
• Double the batch if you're feeding a crowd, because guests will reach for two or three without thinking.
• Pair them with a chilled white wine or sparkling water with a twist of lemon for a light, refreshing appetizer spread.

Save

Every time I pull a tray of these from the oven, I think about that potluck and how a simple bite-size snack can spark a new favorite in your repertoire. Make them once, and you'll find yourself reaching for this recipe again and again.

Recipe Q&A

→ Can I prepare these in advance?

Yes! Bake the empty wonton shells up to a day ahead and store them in an airtight container. The spinach filling can also be prepared 24 hours in advance—just keep it refrigerated and fill the shells just before the final bake.

→ What can I substitute for wonton wrappers?

Phyllo dough cut into 2½-inch squares works beautifully. You can also use mini tart shells or even small puff pastry cups for a richer alternative. Each option creates a crispy vessel for the savory filling.

→ How do I prevent soggy bottoms?

The key is removing excess moisture from the spinach after wilting. Press the cooked spinach gently with paper towels or squeeze it in a clean kitchen towel. Pre-baking the wonton shells for 5 minutes also creates a barrier that keeps them crisp.

→ Can I freeze these crisps?

Freeze the baked, unfilled shells for up to 2 weeks in a freezer bag. Thaw at room temperature before filling and baking. The filling itself freezes well too—just thaw overnight in the refrigerator before using.

→ What other fillings work well?

Try adding sun-dried tomatoes, chopped kalamata olives, or artichoke hearts to the spinach mixture. For a protein boost, incorporate finely chopped cooked chicken or shrimp. The versatile wonton cups adapt beautifully to various Mediterranean flavors.

→ How do I serve these at a party?

Arrange on a platter with lemon wedges and fresh herbs for garnish. They're delicious warm or at room temperature, making them ideal for buffets. Pair with tzatziki sauce or hummus for dipping, and offer small napkins since these are finger food.