Save Pin My friend Sofia brought these to book club one rainy October evening, and I watched them disappear in under ten minutes. The contrast between the shatteringly crisp wonton and the creamy, herb-flecked filling was so good that I texted her for the recipe before she even left my driveway. I've since made them for everything from baby showers to Sunday football, and they always get the same reaction: wide eyes, then silence, then someone asking if there are more.
I made a double batch for my nephew's graduation party last spring, tucked into a corner of the kitchen while everyone gathered on the patio. When I carried out the first tray, still warm, my sister grabbed three before I even set it down. She said they tasted like the little pies we used to buy at the Greek festival downtown, except better because the wonton added that unexpected crunch. By the time I brought out the second tray, people were hovering near the door waiting.
Ingredients
- Wonton wrappers: These become golden and crispy shells that hold up beautifully to the creamy filling, look for them in the refrigerated section near the tofu.
- Extra-virgin olive oil: Brushing the wrappers with good olive oil gives them a rich, nutty flavor as they bake.
- Shallot: Milder and sweeter than onion, it melts into the spinach without overpowering the delicate feta.
- Garlic: Just two cloves add a warm, aromatic backbone without turning sharp or bitter.
- Fresh baby spinach: Wilts down fast and has a tender texture, make sure to press out the moisture so your filling doesn't get soggy.
- Feta cheese: The salty, tangy star of the filling, crumble it yourself from a block for the best texture and flavor.
- Ricotta cheese: Optional but worth it, a couple tablespoons make the filling silky and hold everything together.
- Lemon zest: Brings a bright, sunny note that cuts through the richness and makes each bite feel fresh.
- Dried oregano and dill: Classic Mediterranean herbs that smell like summer, if you have fresh dill use twice as much.
- Black pepper and sea salt: Season carefully since feta is already salty, taste the filling before you add more.
- Fresh parsley: Adds a pop of color and a mild herbaceous finish.
- Sesame seeds or toasted pine nuts: A little crunch on top makes them feel special, toast the pine nuts first for deeper flavor.
- Smoked paprika: Just a pinch gives a subtle warmth and a gorgeous red blush.
Instructions
- Prep the tin:
- Preheat your oven to 375°F and brush each cup of a mini muffin tin with olive oil so the wonton wrappers release easily after baking. Use a light hand, you just need a thin coating.
- Form the cups:
- Press one wonton wrapper into each cup, nudging it gently into the corners and up the sides. Brush the exposed edges with a little more oil so they turn golden and crisp.
- Par-bake the shells:
- Slide the tin into the oven for 5 minutes until the wrappers just start to set and color lightly. This step keeps them from getting soggy once you add the filling.
- Sauté the aromatics:
- Warm a teaspoon of olive oil in a skillet over medium heat, add the shallot, and cook for 2 minutes until it turns translucent and smells sweet. Stir in the garlic and cook for 30 seconds until fragrant.
- Wilt the spinach:
- Add the chopped spinach in handfuls, stirring as it wilts down into a vivid green tangle. Keep cooking for 2 to 3 minutes until most of the moisture evaporates, then transfer to a paper-lined bowl and press gently to squeeze out any remaining liquid.
- Mix the filling:
- Let the spinach cool for a couple minutes, then stir it together with the feta, ricotta, lemon zest, oregano, dill, black pepper, salt, and parsley. The mixture should be creamy and flecked with green and white.
- Fill the shells:
- Spoon about a heaping teaspoon of the spinach-feta mixture into each pre-baked wonton cup, mounding it slightly. Don't overfill or it will spill over the edges.
- 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 hot and set. Your kitchen will smell incredible.
- Cool in the pan:
- Let the crisps rest in the tin for 5 minutes so they firm up and release cleanly. Carefully lift them out and transfer to a wire rack.
- 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.
Save Pin Last New Year's Eve, I set out a platter of these alongside champagne and watched my quietest friend take one, close her eyes, and say, that's exactly what I needed. Sometimes food does that, it gives you a little bright spot in the middle of a long night. I think it's the lemon and the herbs, they make you feel like you're sitting at a café table overlooking the sea, even if you're just standing in a crowded living room.
Make-Ahead Magic
The spinach filling keeps beautifully in the fridge for up to a day, covered tightly so it doesn't pick up other flavors. I've even frozen the baked, unfilled wonton shells in a zip-top bag and pulled them out to fill and reheat when friends showed up unexpectedly. Just warm the shells in a 350°F oven for a few minutes before you spoon in the filling and bake as directed. It's one of those rare recipes that actually gets easier the second time you make it.
Serving Suggestions
These crisps are perfect alongside a bowl of tzatziki or a lemony hummus for dipping, though honestly they don't need anything extra. I've served them on a wooden board with olives, grape tomatoes, and a few slices of crusty bread for a casual Mediterranean spread. They're also lovely tucked into a brunch spread next to a frittata or a green salad with a sharp vinaigrette. However you serve them, put them out just before guests arrive so they're still a little warm and the wonton stays crisp.
Variations Worth Trying
I've stirred in a handful of chopped sun-dried tomatoes when I want a sweet-tart punch, and my neighbor swears by adding a few chopped kalamata olives for a briny kick. If you can't find wonton wrappers, cut phyllo dough into small squares, brush with butter, and layer two or three in each muffin cup. You can also swap the feta for goat cheese if you want something a little milder and creamier, though you'll lose that classic salty tang.
- Add a pinch of red pepper flakes to the spinach for a gentle heat.
- Top with a tiny dollop of pesto or a sliver of roasted red pepper before serving.
- Use frozen chopped spinach in a pinch, just thaw it completely and squeeze it bone-dry before mixing.
Save Pin These little crisps have become my go-to whenever I need to bring something that feels thoughtful without taking over my whole afternoon. They're proof that sometimes the best recipes are the ones that look impressive but leave you enough time to actually enjoy your own party.
Recipe FAQs
- → Can I make these ahead of time?
Yes, prepare the spinach-feta filling 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. You can also use mini tart shells or small pastry cups for similar results.
- → How do I prevent soggy bottoms?
Pre-bake the empty wonton shells for 5 minutes until lightly golden. Also, thoroughly drain the cooked spinach by pressing gently with paper towels to remove excess moisture.
- → Can I freeze these?
Bake and cool completely, then freeze in airtight containers for up to 1 month. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.
- → What other fillings work well?
Try adding sun-dried tomatoes, kalamata olives, or roasted red peppers to the spinach mixture. You can also substitute ricotta entirely with goat cheese for a tangier variation.