Save to Pinterest I was halfway through a tray of store-bought spanakopita when I realized I could never eat them fast enough before they turned soggy in the fridge. So I started baking them in mini muffin tins instead of phyllo triangles, one perfectly crisp cup at a time. The wonton wrappers were a happy accident—I grabbed the wrong package at the market, pressed them into the tin anyway, and they baked up crunchier and sturdier than phyllo ever did. Now I make these crisps every time I need something impressive that doesn't require folding forty triangles. They disappear before they even cool.
The first time I brought these to a potluck, a friend picked one up, bit into it, and asked if I'd ordered them from a caterer. I laughed because I'd literally pulled the tray out of my oven twenty minutes earlier, still warm and smelling like garlic and butter. She ate four more before I could even set down my coat. Now she texts me every time she hosts anything, asking if I'm bringing the little spinach cups.
Ingredients
- Wonton wrappers: Thinner than phyllo but sturdier, they crisp up beautifully and hold their shape even after you fill them; keep them covered with a damp towel so they don't dry out while you work.
- Extra-virgin olive oil: Brushing the wrappers before baking gives them a golden, crackly edge and keeps them from sticking to the tin.
- Shallot: Milder and sweeter than onion, it melts into the spinach without overpowering the delicate feta and herbs.
- Garlic: Just two cloves are enough to perfume the whole filling without turning sharp or bitter.
- Fresh baby spinach: Wilts down to almost nothing, so don't be alarmed when six ounces shrinks to a few spoonfuls; press out the moisture or your cups will steam instead of crisp.
- Feta cheese: The salty, tangy backbone of the filling; crumble it yourself from a block for creamier texture and better flavor.
- Ricotta cheese: Optional but worth it if you want a softer, creamier filling that binds everything together.
- Lemon zest: Brightens the whole bite and cuts through the richness of the cheese; use a microplane and stop before you hit the bitter white pith.
- Dried oregano: A classic Mediterranean herb that tastes like sunshine and pairs perfectly with feta.
- Dried dill: Adds a grassy, slightly sweet note; if you have fresh, use twice as much and chop it finely.
- Black pepper: Freshly ground adds a gentle warmth that complements the lemon and herbs.
- Sea salt: Use just a pinch since feta is already salty; taste the filling before you add any.
- Fresh parsley: Stirred in at the end for a pop of green and a hint of freshness.
- Sesame seeds or toasted pine nuts: A little crunch on top makes each crisp feel even more special.
- Smoked paprika: A tiny dusting adds color and a whisper of smoky depth.
Instructions
- Prep the tin:
- Preheat your oven to 375°F and brush each mini muffin cup with olive oil so the wrappers release easily after baking. Use your fingers or a pastry brush to coat the sides and bottom evenly.
- Form the cups:
- Press one wonton wrapper into each cup, smoothing it gently so it hugs the bottom and sides. Brush the exposed edges with a little more oil so they turn golden and crisp in the oven.
- Pre-bake the shells:
- Slide the tin into the oven and bake for 5 minutes, just until the wrappers start to set and turn pale gold. Pull them out and let them cool slightly while you make the filling.
- Cook the aromatics:
- Warm a teaspoon of olive oil in a medium skillet over medium heat, add the shallot, and cook for 2 minutes until it softens and turns translucent. Toss in the garlic and stir for 30 seconds until it smells fragrant and sweet.
- Wilt the spinach:
- Add the chopped spinach in handfuls, stirring as it wilts down into a dark green tangle. Keep cooking for 2 to 3 minutes until most of the moisture evaporates, then transfer it to a paper-lined bowl and press gently to squeeze out any remaining liquid.
- Mix the filling:
- Combine the drained spinach, crumbled feta, ricotta, lemon zest, oregano, dill, black pepper, salt, and parsley in a mixing bowl. Stir until everything is evenly distributed and the filling looks creamy and cohesive.
- Fill the cups:
- Spoon about a heaping teaspoon of the spinach-feta mixture into each pre-baked wonton shell, mounding it slightly so it fills the cup almost to the top. Press down gently so the filling settles into the corners.
- Bake until golden:
- Return the filled cups to the oven and bake for 8 to 10 minutes, until the wrapper edges turn crisp and golden and the filling is warmed through. The tops should look set and slightly puffed.
- Cool and garnish:
- Let the crisps cool in the pan for 5 minutes so they firm up, then carefully lift them out with a small offset spatula or your fingers and transfer to a wire rack. Sprinkle with sesame seeds, pine nuts, or a pinch of smoked paprika just before serving.
Save to Pinterest One afternoon I made a double batch and froze half of them unbaked, filling and all, then pulled them straight from the freezer to the oven when friends showed up unannounced. They baked up just as crisp and golden as the fresh ones, and I felt like a kitchen wizard. Now I always keep a stash in the freezer, ready to bake whenever I need something impressive in under fifteen minutes.
Making Them Ahead
You can cook the spinach filling up to a day in advance and store it covered in the fridge, then scoop and bake the cups right before your guests arrive. The pre-baked wonton shells will keep at room temperature for a few hours if you store them in an airtight container, but don't fill them too far ahead or they'll lose their crunch. If you want to freeze them, assemble the filled cups on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag and bake straight from frozen, adding an extra 2 to 3 minutes to the baking time.
Serving Suggestions
These crisps are perfect warm or at room temperature, so you can bake them early and set them out on a platter without worrying about reheating. Pair them with a crisp white wine, a platter of olives and roasted red peppers, or a simple tomato and cucumber salad dressed with lemon and olive oil. They also make a lovely light lunch alongside a bowl of soup, or a satisfying snack when you need something more interesting than crackers and cheese.
Customizing the Filling
Once you've made the base recipe, it's easy to spin it in different directions depending on what's in your fridge or what sounds good. Stir in a handful of chopped sun-dried tomatoes for sweetness and chew, or fold in a few minced kalamata olives for briny punch. If you like heat, add a pinch of red pepper flakes to the spinach as it wilts, or swap the dill for fresh mint and a squeeze of lime for a brighter, more herbaceous flavor.
- Add a tablespoon of toasted pine nuts to the filling for extra richness and crunch.
- Swap ricotta for cream cheese if you want a tangier, denser filling.
- Top each crisp with a thin slice of cherry tomato before the final bake for a pop of color and juicy sweetness.
Save to Pinterest Every time I pull a tray of these golden cups out of the oven, the kitchen smells like a taverna by the sea, and I remember why I love cooking small, shareable things that make people smile. I hope you make them often and share them generously.
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 covered in the refrigerator. Fill the wonton shells and bake just before serving for optimal crispiness.
- → What can I use instead of wonton wrappers?
Phyllo dough cut into 2½-inch squares works beautifully as a substitute. Brush with olive oil and follow the same baking instructions for crispy results.
- → How do I prevent the filling from making the wonton cups soggy?
Squeeze excess moisture from the wilted spinach after cooking using paper towels or a fine mesh strainer. Pre-baking the empty wonton shells for 5 minutes also creates a barrier that keeps them crisp.
- → Can I freeze these Mediterranean crisps?
Freeze unfilled baked wonton shells in an airtight container for up to 2 weeks. Thaw and fill with fresh spinach mixture before final baking. For best results, enjoy freshly baked.
- → What other ingredients can I add to the filling?
Chopped sun-dried tomatoes, kalamata olives, or artichoke hearts complement the Mediterranean flavors. A touch of chopped fresh basil or mint adds brightness to the filling.
- → How should I store leftovers?
Store cooled crisps in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness. Avoid microwaving as they become chewy.