Save The first time I made these, my kitchen smelled like a Greek island market, bright with lemon and warm feta. I'd planned to serve them as a first course, but my husband kept sneaking them from the cooling rack until I had to make another batch just to get through dinner. Now they are my go to when I want something that looks fancy but comes together in under an hour.
Last summer my sister asked me to bring appetizers to her backyard party and I doubled the recipe because I was nervous about running out. People kept asking me for the recipe while hovering around the platter, and by the time I went back for seconds myself, they were completely gone. That is when I knew these were a keeper.
Ingredients
- 24 wonton wrappers: These become perfectly crispy golden cups that hold everything together beautifully
- 2 tablespoons extra virgin olive oil: Brushing the wrappers helps them get that restaurant quality crunch we all love
- 1 small shallot: Shallots have this mild sweetness that regular onions just cannot match in delicate appetizers
- 2 cloves garlic: Fresh minced garlic makes the whole house smell incredible while these bake
- 6 ounces fresh baby spinach: Fresh wilts down beautifully and tastes so much better than frozen here
- 4 ounces feta cheese: The salty tangy creaminess is what makes these Mediterranean and completely addictive
- 2 tablespoons ricotta cheese: This optional addition makes the filling silkier and easier to scoop
- 1 teaspoon lemon zest: Fresh zest brings brightness that cuts through all the rich cheese
- 1/2 teaspoon dried oregano: Dried oregano gives that classic Greek flavor we all recognize immediately
- 1/2 teaspoon dried dill: Dill adds this fresh spring flavor that pairs perfectly with spinach and feta
- 1 tablespoon fresh parsley: Chopped fresh right at the end makes everything look and taste vibrant
Instructions
- Prepare the muffin tin:
- Preheat your oven to 375°F and brush each cup of a 24 cup mini muffin tin with half of the olive oil
- Shape the wonton cups:
- Press a wonton wrapper into each cup and smooth the bottom and sides then brush the exposed edges with remaining olive oil
- Pre bake the shells:
- Bake the empty shells for 5 minutes until they start turning golden then remove them from the oven
- Cook the aromatics:
- Warm a teaspoon of olive oil in a skillet over medium heat then add the shallot and sauté for 2 minutes until translucent before adding garlic for 30 seconds
- Wilt the spinach:
- Add spinach in batches stirring until wilted then cook for 2 to 3 minutes until most moisture evaporates
- Drain and cool:
- Transfer the spinach to a paper lined bowl press gently to remove excess liquid and let cool for 2 minutes
- Mix the filling:
- Combine the drained spinach with feta ricotta lemon zest oregano dill pepper salt and parsley until evenly mixed
- Fill the cups:
- Spoon about 1 heaping teaspoon of filling into each pre baked wonton shell filling almost to the top
- Final bake:
- Return the filled cups to the oven for 8 to 10 minutes until edges are golden and filling is hot
- Cool and garnish:
- Let them cool in the pan for 5 minutes then transfer carefully to a wire rack and sprinkle with sesame seeds or smoked paprika before serving
Save My aunt hosted a holiday open house last December and I arrived with three dozen of these warm from the oven. She told me the next day that her neighbor kept texting her asking for the recipe because they were the best appetizer she had tasted in years. There is something about that combination of hot flaky pastry and cool creamy filling that makes people feel taken care of.
Make Ahead Magic
I learned the hard way that these are best assembled right before baking but the filling can actually be made a day ahead and stored in the refrigerator. The flavors meld together beautifully overnight which means you can do all the chopping and mixing the day before your party and just fill and bake when guests arrive.
Serving Suggestions
These work wonderfully on a large platter surrounded by olives cherry tomatoes and cucumber slices for a complete Mediterranean spread. They also pair beautifully with a crisp white wine or light rosé and I have found that people naturally gravitate toward them when they are arranged on a wooden board rather than a formal serving dish.
Creative Variations
Sometimes I add chopped sun dried tomatoes or kalamata olives to the filling for an even more intense Mediterranean punch. The phyllo dough substitution works beautifully if you want something lighter and more delicate than wonton wrappers.
- Add a pinch of red pepper flakes if you like a little heat in every bite
- Try fresh mint instead of dill for a different bright herbal note
- A drizzle of honey right before serving creates this amazing sweet and salty contrast
Save These Mediterranean crisps have become my reliable crowd pleaser because they disappear from every platter faster than anything else I make. There is genuine joy in watching guests reach for seconds and thirds of something you created with your own hands.
Recipe Guide
- → Can I prepare the filling in advance?
Yes, the spinach and feta filling can be prepared up to one day ahead. Store it covered in the refrigerator and spoon it into the pre-baked wonton shells just before you're ready to bake.
- → What's a good substitute for wonton wrappers?
If you don't have wonton wrappers, you can use phyllo dough. Cut it into roughly 2½-inch squares and layer a few pieces per cup, brushing lightly with olive oil, before filling and baking.
- → How do I ensure the crisps stay crunchy?
The key to crunchy crisps is twofold: first, thoroughly squeeze out all excess moisture from the wilted spinach. Second, pre-baking the empty wonton shells for a few minutes before adding the filling helps create a sturdy, crispy base.
- → Can I customize the filling with other ingredients?
Absolutely! For a flavor twist, consider adding chopped sun-dried tomatoes, Kalamata olives, or a pinch of red pepper flakes for a subtle heat. You can also experiment with different fresh herbs.
- → What's the best way to serve these crisps?
These Mediterranean crisps are delicious served warm, directly from the oven after a brief cooling period. They also hold up well at room temperature, making them a versatile and convenient appetizer for any gathering.