Mediterranean Spinach and Feta Crisps

Crunch through golden wonton cups filled with creamy feta, wilted spinach, lemon zest, and aromatic herbs. These Mediterranean Spinach and Feta Cheese Crisps deliver a pop of savory flavors in a perfect party-size treat that is as beautiful as it is delicious. Whether you are hosting a casual gathering or a formal dinner, these crisps offer an elegant solution for a savory appetizer.

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This recipe transforms fresh baby spinach and tangy feta into a sophisticated bite-sized snack. The addition of ricotta cheese and lemon zest provides a bright, creamy balance to the earthy notes of oregano and dill, making each crisp a layered flavor experience.

Ingredients

• Wonton Shells: 24 wonton wrappers, 2 tablespoons extra-virgin olive oil (divided)
• Filling: 1 small shallot (finely chopped), 2 cloves garlic (minced), 6 ounces fresh baby spinach (roughly chopped), 4 ounces feta cheese (crumbled), 2 tablespoons ricotta cheese (optional), 1 teaspoon lemon zest, ½ teaspoon dried oregano, ½ teaspoon dried dill (or 1 teaspoon minced fresh dill), ¼ teaspoon freshly ground black pepper, Pinch of fine sea salt, 1 tablespoon fresh parsley (finely chopped)
• Garnish: 1 teaspoon sesame seeds or toasted pine nuts (optional), Pinch of smoked paprika (optional)

Instructions

Step 1

Preheat oven to 375°F (190°C). Lightly brush each cup of a 24-cup mini muffin tin with 1 tablespoon of olive oil.

Step 2

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.

Step 3

Bake empty shells for 5 minutes, until just beginning to turn golden and set. Remove from oven and let cool slightly.

Step 4

In a medium skillet over medium heat, warm 1 teaspoon olive oil. Add shallot and sauté for 2 minutes until translucent. Add garlic; cook 30 seconds until fragrant.

Step 5

Add chopped spinach in batches, stirring until wilted. Cook until most moisture evaporates, about 2–3 minutes. Transfer spinach mixture to a paper-lined bowl and press gently to remove excess liquid. Cool for 2 minutes.

Step 6

In a mixing bowl, combine drained spinach, feta, ricotta (if using), lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until evenly mixed.

Step 7

Spoon about 1 heaping teaspoon of the spinach-feta mixture into each pre-baked wonton shell, filling almost to the top.

Step 8

Return filled cups to the oven and bake for 8–10 minutes, until wrapper edges are golden and filling is heated through and set.

Step 9

Remove from oven and let crisps cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool slightly.

Step 10

Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika, if desired.

Zusatztipps für die Zubereitung

Removing excess liquid from the wilted spinach is essential to keep the wonton cups crisp. After cooking, transfer the mixture to a paper-lined bowl and press firmly to ensure the filling is savory and thick rather than watery.

Varianten und Anpassungen

For an alternative texture, you can use 2½-inch squares of phyllo dough instead of wonton wrappers. To customize the flavor, try adding chopped sun-dried tomatoes or kalamata olives to the spinach and feta filling before baking.

Serviervorschläge

These crisps are best served warm as an elegant appetizer, though they are also delicious at room temperature. For a professional presentation, arrange them on a serving platter and garnish with toasted pine nuts and a dash of smoked paprika.

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Enjoy these golden, Mediterranean-inspired Spinach and Feta Cheese Crisps at your next party. With their perfect balance of crunch and creamy filling, they are sure to be a hit with guests looking for a light yet flavorful vegetarian treat.

Recipe Q&A

→ 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 texture and flavor.

→ What can I use instead of wonton wrappers?

Phyllo dough cut into 2½-inch squares makes an excellent substitute. Brush with olive oil and bake according to the same timing for equally crispy results.

→ How do I prevent soggy bottoms?

Pre-bake the empty wonton shells for 5 minutes until set, then thoroughly drain the cooked spinach by pressing gently with paper towels before mixing with cheese.

→ Can I freeze these crisps?

Freeze unbaked filled cups for up to 2 weeks. Bake from frozen at 375°F for 12-14 minutes. Already baked crisps reheat well in a 350°F oven for 5-7 minutes.

→ What other ingredients work in the filling?

Chopped sun-dried tomatoes, kalamata olives, artichoke hearts, or roasted red peppers add delicious Mediterranean variations. Adjust salt accordingly when adding cured ingredients.

→ How do I store leftovers?

Store cooled crisps in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-6 minutes to restore crispness.