Save My kitchen counter was covered in wonton wrappers the afternoon my friend Mira showed up early for book club. She peeked over my shoulder, asked what I was making, and before I could answer, she was already pulling a muffin tin from the cupboard. We stuffed those little cups together while arguing about the ending of that month's novel, and by the time everyone arrived, the first batch was golden and gone. I've made these crisps dozens of times since, but I still think of her laugh every time I press a wrapper into place.
I brought a platter of these to a potluck once, worried they'd get lost among all the dips and chips. Instead, I watched a quiet crowd form around the table, people reaching for seconds before they'd even finished their first. One guest asked if I'd catered, and I just smiled. It's funny how something this simple can make you feel like you've pulled off something grand.
Ingredients
- Wonton wrappers: These thin squares turn impossibly crisp in the oven and hold their shape beautifully; 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 gives them a golden, toasty finish and a hint of fruity flavor that ties into the Mediterranean vibe.
- Shallot: Milder and slightly sweeter than onion, it melts into the filling without overpowering the delicate feta and herbs.
- Garlic: Just two cloves add warmth and depth; cook them only until fragrant or they'll turn bitter.
- Fresh baby spinach: It wilts down dramatically, so don't be alarmed by the pile in your skillet; press out the moisture well or your filling will be soggy.
- Feta cheese: The salty, tangy heart of the filling; crumble it yourself from a block for the creamiest texture.
- Ricotta cheese: Optional, but it smooths out the filling and makes it cling together in each bite.
- Lemon zest: This is where the brightness comes from; use a fine grater and avoid the bitter white pith underneath.
- Dried oregano and dill: They bring that unmistakable Mediterranean scent; if you have fresh dill, use twice as much and stir it in at the end.
- Black pepper and sea salt: Taste before you add salt since feta is already quite salty; a little pepper goes a long way.
- Fresh parsley: Chopped fine, it adds a pop of color and a clean, grassy note that balances the richness.
- Sesame seeds or pine nuts: A small garnish that adds crunch and a nutty finish; toast the pine nuts lightly if you have an extra minute.
- Smoked paprika: Just a pinch for color and a whisper of smokiness that makes people wonder what your secret is.
Instructions
- Prep your tin:
- Preheat your oven to 375°F and brush each mini muffin cup with olive oil so the wrappers release easily later. This step saves you from prying out broken shells with a fork.
- Form the cups:
- Press each wonton wrapper gently into a cup, smoothing the bottom and letting the corners stick up like little petals. Brush the exposed edges with more oil so they turn golden and crisp.
- Par-bake the shells:
- Slide the tin into the oven for 5 minutes to set the shape and start the browning. Pull them out before they go too dark; they'll bake again with the filling.
- Cook the aromatics:
- Warm a bit of oil in a skillet and add the shallot, stirring until it softens and turns translucent. Toss in the garlic and let it sizzle just until you smell it, about 30 seconds.
- Wilt the spinach:
- Add your spinach in handfuls, stirring as it collapses into the pan. Keep cooking until the moisture cooks off and the spinach looks dry, then press it gently in a paper-lined bowl to squeeze out any lingering liquid.
- Mix the filling:
- Combine the cooled spinach with feta, ricotta, lemon zest, herbs, pepper, salt, and parsley in a bowl. Stir until everything is evenly distributed and the mixture holds together.
- Fill the shells:
- Spoon a heaping teaspoon of filling into each par-baked cup, packing it in gently so it mounds just above the rim. Don't overfill or it will spill over the edges.
- Bake until golden:
- Return the tin to the oven and bake for 8 to 10 minutes, watching for the wrapper edges to turn a deep golden brown. The filling should look set and slightly puffed.
- Cool in the pan:
- Let the crisps rest in the tin for 5 minutes so they firm up and release cleanly. Transfer them to a wire rack to cool just enough that they won't burn your guests' tongues.
- Garnish and serve:
- Right before serving, sprinkle with sesame seeds, pine nuts, or a pinch of smoked paprika. They're best while still warm, but they hold up well at room temperature too.
Save One evening I made a double batch for a dinner party and tucked the extras in the fridge, planning to reheat them the next day. My husband found them first and ate four cold, straight from the container, insisting they were just as good. I tried one myself and he wasn't wrong. There's something about the way the flavors meld overnight that makes them almost better the second time around, though I'd never admit that out loud at a party.
Make-Ahead Magic
You can prepare the spinach and feta filling up to a day in advance and store it covered in the fridge. When you're ready to serve, just par-bake the wonton shells, fill them, and pop them in the oven. This trick has saved me more than once when I needed something elegant but didn't have time to cook from scratch right before guests arrived. The filling actually tastes better after a few hours in the fridge because the herbs have time to bloom and the feta softens into the spinach.
Serving Suggestions
These crisps shine on their own, but I've also served them alongside a lemony yogurt dip or a drizzle of balsamic glaze for guests who like a little extra tang. They pair beautifully with crisp white wine or sparkling water with a twist of lime. I once arranged them on a wooden board with olives, roasted red peppers, and chunks of warm pita, and the whole spread disappeared in minutes. They're versatile enough to fit into any menu, from casual game night to a more formal cocktail hour.
Variations Worth Trying
If you want to change things up, fold in a tablespoon of chopped sun-dried tomatoes or a handful of pitted kalamata olives for a briny, savory twist. I've also swapped the wonton wrappers for small phyllo squares, which give you an even flakier, more delicate shell. Fresh dill instead of dried makes the flavor brighter and more vibrant, especially in the spring when herbs are at their peak.
- Try adding a pinch of red pepper flakes to the filling if you like a little heat.
- Swap ricotta for cream cheese if you want a tangier, denser filling.
- Garnish with a tiny drizzle of honey for a sweet and salty contrast that surprises everyone.
Save Every time I pull these out of the oven, I feel a little rush of pride at how something so simple can look and taste this good. They've become my go-to whenever I want to show up with something that feels thoughtful without spending all day in the kitchen.
Recipe FAQs
- → Can I make the spinach filling ahead of time?
Yes, prepare the spinach-feta mixture up to 1 day in advance. Store covered in the refrigerator and fill the wonton shells just before baking for best results.
- → What can I use instead of wonton wrappers?
Phyllo dough cut into 2½-inch squares works beautifully as an alternative. Brush with olive oil and follow the same baking instructions for crispy results.
- → How do I prevent the wonton cups from getting soggy?
Press the cooked spinach mixture gently with paper towels to remove excess moisture before mixing with cheeses. Pre-baking the empty shells for 5 minutes also ensures a crispy base.
- → Can I freeze these Mediterranean crisps?
Freeze unbaked filled cups for up to 2 weeks. Thaw in the refrigerator before baking, or add a few extra minutes to the baking time if baking from frozen.
- → What other ingredients can I add to the filling?
Chopped sun-dried tomatoes, kalamata olives, or fresh basil make excellent additions. For extra protein, add chopped artichoke hearts or diced roasted red peppers.
- → Should I serve these warm or at room temperature?
These crisps taste wonderful warm from the oven or at room temperature. If serving later, reheat briefly at 350°F for 3-4 minutes to restore crispiness.