Save The first time I made these, my kitchen smelled like a Greek island bakery. Lemon zest hit the air as I crumbled feta into a bowl, and I knew these were going to be special. Now they are my go to whenever I need something that looks impressive but comes together in under 40 minutes.
Last summer I made three batches for a rooftop gathering and people kept asking where I ordered them from. The joy of watching friends discover the creamy feta center never gets old. Something about the combination creates pure magic.
Ingredients
- 24 wonton wrappers: These create the perfect crispy vessel for our savory filling
- 2 tablespoons extra-virgin olive oil, divided: Brushing the wrappers helps them turn golden and stay crisp
- 1 small shallot, finely chopped: Adds a subtle sweetness that balances the tangy feta
- 2 cloves garlic, minced: Fresh aromatic base that elevates every bite
- 6 ounces fresh baby spinach, roughly chopped: Wilted down it provides texture and earthy flavor
- 4 ounces feta cheese, crumbled: The creamy salty heart of these little crisps
- 2 tablespoons ricotta cheese: Optional but adds wonderful extra creaminess
- 1 teaspoon lemon zest: Brightens the filling and cuts through the rich cheeses
- ½ teaspoon dried oregano: Classic Mediterranean herb that ties everything together
- ½ teaspoon dried dill: Fresh or dried adds lovely aromatic notes
- ¼ teaspoon freshly ground black pepper: Just enough warmth to complement the filling
- Pinch of fine sea salt: Adjust based on the saltiness of your feta
- 1 tablespoon fresh parsley, finely chopped: Adds fresh color and a bright finish
- 1 teaspoon sesame seeds or toasted pine nuts: Optional garnish for extra crunch
- Pinch of smoked paprika: Beautiful finishing touch and subtle smokiness
Instructions
- Prepare the muffin tin:
- Preheat your oven to 375°F and brush each cup of a 24 cup mini muffin tin with olive oil. This prevents sticking and helps the wrappers crisp up beautifully.
- Form the wonton cups:
- Press a wonton wrapper into each cup, smoothing the bottom and sides gently. Brush the exposed edges with remaining olive oil for that perfect golden finish.
- Pre bake the shells:
- Bake the empty shells for 5 minutes until just starting to turn golden. This step ensures they stay crisp even after adding the moist filling.
- Cook the aromatics:
- Warm a teaspoon of olive oil in a skillet over medium heat. Sauté the shallot for 2 minutes until translucent, then add garlic for 30 seconds until fragrant.
- Wilt the spinach:
- Add chopped spinach in batches, stirring until it wilts down completely. Cook for another 2 to 3 minutes until most moisture evaporates.
- Drain the spinach:
- Transfer the spinach mixture to a paper towel lined bowl and press gently to remove excess liquid. Let it cool for 2 minutes before mixing.
- Mix the filling:
- Combine the drained spinach with feta, ricotta if using, lemon zest, oregano, dill, pepper, salt, and parsley. Stir until everything is evenly distributed.
- Fill the cups:
- Spoon about 1 heaping teaspoon of filling into each pre baked wonton shell. Fill almost to the top but avoid overstuffing.
- Bake until golden:
- Return the filled cups to the oven and bake for 8 to 10 minutes. The wrapper edges should be golden and the filling heated through.
- Finish and serve:
- Let the crisps cool in the pan for 5 minutes, then carefully transfer to a wire rack. Sprinkle with sesame seeds or smoked paprika just before serving.
Save These have become my signature appetizer for dinner parties and holiday gatherings. Watching someone take that first crispy bite and seeing their eyes light up is the best feeling. Food this small should not be this memorable.
Make Ahead Strategy
The spinach filling can be prepared up to a day in advance and stored covered in the refrigerator. I often mix everything the night before a party to save time. Just fill and bake the shells right before serving for that fresh from the oven appeal.
Serving Suggestions
These work beautifully as passed appetizers or part of a larger Mediterranean spread. I like arranging them on a wooden board with olives and hummus for an effortless grazing table. They hold up well at room temperature for about 2 hours.
Flavor Variations
Sometimes I add chopped sun dried tomatoes to the filling for extra depth and sweetness. Other times I mix in diced kalamata olives for a briny punch that guests love. Phyllo dough cut into squares works perfectly if you cannot find wonton wrappers.
- Try adding a pinch of red pepper flakes if you enjoy heat
- Fresh mint can replace dill for a different aromatic profile
- A drizzle of honey right before serving adds an unexpected sweet note
Save These little crisps have a way of making any gathering feel special. Hope they become a favorite in your kitchen too.
Kitchen Guide
- → Can I prepare the filling in advance?
Yes, the spinach and feta mixture can be made up to one day ahead. Store it covered in the refrigerator and fill the pre-baked wonton shells just before you plan to bake and serve them.
- → What can I use if I don't have wonton wrappers?
Phyllo dough is an excellent substitute. Cut phyllo sheets into 2½-inch squares and press them into the mini muffin tin cups. You might need to adjust baking times slightly, but the method remains similar.
- → How do I ensure the crisps stay crunchy?
Two key steps ensure maximum crunch: pre-baking the empty wonton shells for 5 minutes until they just begin to set, and thoroughly pressing excess liquid from the cooked spinach mixture before adding it to the filling. This prevents the shells from becoming soggy.
- → Are there any variations for the filling?
Absolutely! For a different twist, consider adding finely chopped sun-dried tomatoes, Kalamata olives, or a pinch of red pepper flakes for a subtle heat. You can also experiment with different herbs or a sprinkle of nutritional yeast for a cheesy flavor boost.
- → What's the best way to serve these crisps?
These savory crisps are best served warm or at room temperature. They make an elegant and flavorful appetizer for parties, gatherings, or as a sophisticated snack. Garnish with sesame seeds or toasted pine nuts for extra texture and presentation.