Save My neighbor knocked one Tuesday evening holding a still-warm platter of something golden and impossibly crisp. She handed me one without explanation, and the moment I bit down—crunch, then cream, then lemon—I stopped mid-chew to ask what it was. She just grinned and said, "Feta and spinach in a wonton." I made them three times that week until I got the edges as golden as hers.
I served these at a summer gathering where half the crowd was vegetarian and the other half claimed they "didn't do appetizers." The platter emptied in twelve minutes. Two people asked if I'd cater their next party, and one friend texted me at midnight asking for the recipe because she couldn't stop thinking about the lemon zest.
Ingredients
- Wonton wrappers: These thin wheat squares turn shatteringly crisp in the oven and form perfect little edible cups; keep them covered with a damp towel while you work so they don't dry out.
- Extra-virgin olive oil: Brushing the wrappers with good olive oil before baking gives them a rich, golden finish and prevents sticking in the muffin tin.
- Shallot: Its mild, sweet onion flavor melts into the filling without overpowering the feta; if you only have yellow onion, use half the amount.
- Garlic: Two cloves add just enough aromatic punch to wake up the spinach without turning sharp or bitter.
- Fresh baby spinach: It wilts down dramatically, so six ounces looks like a mountain at first but cooks into just the right amount; always press out the moisture or your crisps will turn soggy.
- Feta cheese: The salty, tangy backbone of the filling; buy block feta and crumble it yourself for the creamiest texture.
- Ricotta cheese: Optional but wonderful—it softens the feta's sharpness and makes the filling almost mousse-like.
- Lemon zest: One teaspoon is enough to brighten the whole filling with a sunny, Mediterranean edge; never skip it.
- Dried oregano and dill: These two herbs scream Greece and Cyprus; if you have fresh dill, double the amount and stir it in at the end.
- Black pepper and sea salt: Feta is already salty, so taste before you add more salt; the pepper adds a gentle warmth.
- Fresh parsley: A tablespoon of minced parsley keeps the filling tasting fresh and green, not dried-out or dusty.
- Sesame seeds or toasted pine nuts: A tiny sprinkle on top adds crunch and a nutty finish that makes each crisp feel special.
- Smoked paprika: Just a pinch dusted over the tops gives a hint of smokiness and a pop of color.
Instructions
- Preheat and prep the tin:
- Set your oven to 375°F and brush each mini muffin cup with olive oil so the wonton wrappers release cleanly after baking. A pastry brush makes this quick and even.
- Form the wonton cups:
- Press one wrapper into each cup, smoothing the bottom and pleating the sides gently; brush the exposed edges with more oil so they crisp up beautifully. They'll look like little origami bowls.
- Par-bake the shells:
- Bake the empty cups for five minutes until they just start to turn golden and hold their shape. This step prevents sogginess once you add the filling.
- Cook the aromatics:
- Warm a teaspoon of oil in a skillet over medium heat, add the shallot, and let it soften for two minutes. Toss in the garlic and cook for thirty seconds until your kitchen smells amazing.
- Wilt the spinach:
- Add the chopped spinach in handfuls, stirring as it wilts down into a dark green tangle. Keep cooking until most of the moisture evaporates, about two to three minutes total.
- Drain the spinach:
- Transfer the cooked spinach to a bowl lined with paper towels and press gently to squeeze out excess liquid. Let it cool for a couple of minutes so it doesn't melt the cheese.
- Mix the filling:
- Combine the drained spinach, crumbled feta, ricotta, lemon zest, oregano, dill, pepper, salt, and parsley in a bowl. Stir until everything is evenly distributed and creamy.
- Fill the shells:
- Spoon 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 eight to ten minutes, until the wrapper edges are deeply golden and the filling is set and warm. Watch them closely in the final minutes so they don't burn.
- Cool and garnish:
- Let the crisps rest in the pan for five minutes, then transfer to a wire rack. Sprinkle with sesame seeds or pine nuts and a pinch of smoked paprika just before serving.
Save The first time I brought these to a potluck, someone asked if I'd ordered them from a caterer. I laughed and admitted I'd burned the first batch while answering the phone. These crisps have a way of making you look like a culinary genius even when you're winging it in your pajamas an hour before guests arrive.
Make-Ahead Magic
You can cook the spinach mixture up to a day in advance and store it covered in the fridge. When you're ready, just par-bake the wonton shells, fill them cold, and pop them in the oven. This trick has saved me countless times when I needed to look effortlessly prepared while secretly running late.
Serving Suggestions
These crisps shine on a white platter with lemon wedges tucked around the edges and a small bowl of tzatziki or hummus on the side. They're sturdy enough to hold at a cocktail party but elegant enough for a sit-down starter. I've served them warm, room temperature, and even slightly cooled, and they've never disappointed.
Storage and Reheating
Leftover crisps keep in an airtight container in the fridge for up to two days, though the wrappers lose some of their crunch. To revive them, spread them on a baking sheet and warm in a 350°F oven for five minutes until the edges crisp up again. Avoid the microwave unless you enjoy chewy wonton wrappers.
- Store unfilled baked shells separately if you want maximum crispness later.
- Freeze the spinach filling in a small container for up to a month and thaw overnight before using.
- If reheating from frozen, add an extra two minutes to the final bake time.
Save Every time I pull these from the oven and hear that first crunch, I think about my neighbor's grin and the way she refused to tell me her secret until I guessed it myself. Now they're one of the recipes I make when I want to feel generous and a little bit smug.
Recipe FAQs
- → Can I prepare these crisps ahead of time?
Yes, you can prepare the spinach and feta filling up to 1 day in advance. Store it covered in the refrigerator, then fill and bake the wonton shells just before serving for the crispiest texture.
- → What can I use instead of wonton wrappers?
Phyllo dough works beautifully as a substitute. Cut the phyllo into 2½-inch squares and layer 2-3 pieces in each muffin cup, brushing each layer with olive oil for a flaky, crispy result.
- → How do I prevent the filling from becoming watery?
After wilting the spinach, transfer it to a paper-lined bowl and press gently to remove excess moisture. This crucial step ensures the filling stays creamy and doesn't make the wonton cups soggy.
- → Can I make these crisps vegetarian-friendly?
These crisps are already vegetarian, featuring feta cheese, spinach, and herbs. Just verify that your feta is made with vegetarian rennet if following a strict vegetarian diet.
- → What temperature should I serve these at?
These crisps are delicious served warm or at room temperature. For best texture, let them cool for 5 minutes after baking, then serve within 2 hours for optimal crispness.
- → How can I customize the Mediterranean flavors?
Add chopped sun-dried tomatoes, kalamata olives, or artichoke hearts to the filling. You can also experiment with different herbs like basil or mint, or add a pinch of red pepper flakes for heat.