Mediterranean Spinach Feta Crisps

My kitchen counter was covered in torn wonton wrappers the first time I tried making these, because I thought I could force them into the tin without brushing oil first. They stuck, they ripped, and I stood there laughing at my own impatience. The second batch taught me to slow down, let the oil do its job, and trust the process. Now these crisps show up at every gathering I host, and no one believes how simple they actually are to pull off.

I made these for a book club meeting once, and three people asked if Id ordered them from a caterer. One friend stood by the plate guarding the last few until everyone had tried at least two. That night I realized food doesnt need to be complicated to feel special. It just needs to taste honest and look like you cared enough to make it by hand.

Ingredients

• Wonton wrappers: These thin, delicate sheets crisp up beautifully in the oven and form the perfect edible cup. Keep them covered with a damp towel while you work so they dont dry out and crack.
• Extra-virgin olive oil: Brushing the wrappers with good olive oil before baking is what gives them that golden, flaky finish. Dont skip this step or use cooking spray, the flavor wont be the same.
• Shallot: Milder and sweeter than onion, shallot adds a subtle backbone to the filling without overpowering the feta. Mince it finely so it melts into the spinach.
• Garlic: Two cloves bring just enough warmth and aroma without making the filling too sharp. Add it after the shallot so it doesnt burn.
• Fresh baby spinach: Wilts down quickly and brings a mild, earthy sweetness to balance the salty feta. Chop it roughly so it blends into the filling instead of staying stringy.
• Feta cheese: The star of the filling, crumbly and tangy with that signature Mediterranean bite. Use block feta and crumble it yourself for the best texture.
• Ricotta cheese: Optional, but it makes the filling softer and creamier, almost mousse like. If you skip it, the crisps will still be delicious, just a bit drier.
• Lemon zest: Brightens everything and cuts through the richness of the cheese. Use a microplane and avoid the white pith, which tastes bitter.
• Dried oregano and dill: Classic Mediterranean herbs that add warmth and a hint of sweetness. If you have fresh dill, use it, the flavor is more vibrant.
• Black pepper and sea salt: Season carefully because feta is already salty. Taste the filling before you stuff the shells and adjust from there.
• Fresh parsley: Adds a pop of color and a clean, grassy note that keeps the filling from feeling too heavy.
• Sesame seeds or toasted pine nuts: A final garnish that adds crunch and visual appeal. Toast the pine nuts lightly in a dry pan for extra flavor.
• Smoked paprika: Just a pinch on top before serving gives a subtle smoky finish and makes the crisps look even more appetizing.

Instructions

Preheat and prep the tin:

Set your oven to 375 degrees and brush each cup of a mini muffin tin with olive oil using a pastry brush. This step prevents sticking and helps the wrappers crisp up evenly.

Form the wonton cups:

Press one wrapper into each cup, smoothing the bottom and sides gently so it holds its shape. Brush the exposed edges with more olive oil so they turn golden and crispy in the oven.

Par bake the shells:

Bake the empty cups for 5 minutes until they just start to color and firm up. Remove them and let them cool slightly while you make the filling.

Sauté the aromatics:

Heat a teaspoon of olive oil in a medium skillet over medium heat, then add the shallot and cook for 2 minutes until soft and translucent. Toss in the garlic and stir for 30 seconds until it smells fragrant and warm.

Wilt the spinach:

Add the chopped spinach in batches, stirring as it wilts down into the pan. Cook for 2 to 3 minutes until most of the moisture evaporates, then transfer the mixture to a paper lined bowl and press gently to remove excess liquid.

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. Stir everything together until the mixture looks cohesive and well blended.

Fill the shells:

Spoon about a heaping teaspoon of the spinach feta mixture into each par baked wonton cup, filling almost to the top. Press down gently so the filling sits snugly inside.

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 set. Watch them closely in the last few minutes so they dont burn.

Cool and transfer:

Let the crisps cool in the pan for 5 minutes so they firm up and release easily. Carefully lift them out and transfer to a wire rack to cool slightly before serving.

Garnish and serve:

Just before serving, sprinkle the crisps with sesame seeds or toasted pine nuts and a pinch of smoked paprika if you like. Serve them warm or at room temperature for the best texture and flavor.

Save

I once brought a tray of these to a potluck where someone had made spanakopita from scratch, and I worried mine would look lazy in comparison. But by the end of the night, my tray was empty and theirs still had half a pan left. Sometimes the easier version wins because people can grab one without a fork, without a plate, and keep talking. That is the magic of a good finger food.

Make Ahead and Storage

You can prepare the spinach and feta filling up to one day ahead and store it covered in the fridge. When you are ready to serve, just fill the par baked shells and pop them in the oven. The baked crisps are best eaten within a few hours, but you can reheat leftovers in a 350 degree oven for about 5 minutes to bring back some of the crunch. Avoid microwaving them or the wrappers will turn rubbery and lose their texture entirely.

Substitutions and Variations

If you cant find wonton wrappers, cut phyllo dough into 2 and a half inch squares and layer two or three sheets per cup for a similar crispy result. Swap the feta for goat cheese if you want a milder, creamier flavor, or add a tablespoon of chopped sun dried tomatoes or kalamata olives to the filling for extra Mediterranean flair. Fresh dill is always better than dried if you have it, and a pinch of red pepper flakes will add a gentle kick without overwhelming the other flavors.

Serving Suggestions

These crisps shine as a passed appetizer at cocktail parties, or arranged on a platter alongside hummus, tzatziki, and marinated olives for a Mediterranean spread. They pair beautifully with a crisp white wine like Sauvignon Blanc or a light sparkling rosé. If you want to make them feel more substantial, serve them with a simple arugula salad dressed in lemon and olive oil.

• Arrange them on a white platter with fresh herbs scattered around for a clean, elegant presentation.
• Serve them warm from the oven for maximum crunch and aroma.
• Keep a small bowl of extra lemon wedges nearby so guests can add a squeeze if they like.

Save

These little crisps have a way of disappearing before you even get a chance to sit down. Make a double batch if you are feeding a crowd, because once people start, they rarely stop at one.

Recipe FAQs

→ Can I make these spinach feta crisps ahead of time?

Yes, prepare the spinach-feta filling up to 1 day in advance and store it covered in the refrigerator. Fill and bake the wonton cups just before serving for the crispest texture.

→ What can I use instead of wonton wrappers?

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

→ How do I prevent the wonton cups from getting soggy?

Pre-baking the empty shells creates a sturdy foundation. Also, ensure you press excess moisture from the wilted spinach before mixing it with the cheeses. This step is crucial for maintaining crispness.

→ Can I freeze these Mediterranean crisps?

Freeze the baked, unfilled wonton cups in an airtight container for up to 2 weeks. Thaw and fill with the spinach mixture, then bake until heated through. The filling itself doesn't freeze well due to the cheese texture.

→ What other ingredients can I add to the filling?

Chopped sun-dried tomatoes, kalamata olives, or roasted red peppers make excellent additions. You could also add fresh mint or basil for additional herb complexity. A pinch of red pepper flakes brings gentle heat.

→ Are these suitable for vegetarians?

Yes, these crisps are completely vegetarian. The combination of feta and ricotta provides plenty of protein while the spinach adds nutrients and vibrant color. They're satisfying enough to serve as a light main course too.