Save to Pinterest I stumbled onto these crisps during a frantic hour before book club, when I had promised appetizers but forgotten until noon. I had a pile of wonton wrappers leftover from dumplings, a block of feta, and spinach wilting in the crisper. What started as pantry panic turned into the most requested recipe among my friends. Now I make them on purpose, not by accident, and every single time someone asks if I catered.
The first time I served these at a potluck, a neighbor cornered me by the coatrack and demanded the recipe on the spot. She thought I had ordered them from a caterer. I loved that moment, not because I fooled anyone, but because something so simple made someone feel special. Food has that power when you let good ingredients do the talking.
Ingredients
- Wonton wrappers: These thin squares bake into crisp, golden cups with minimal oil and no fuss; keep them covered with a damp towel while you work so they don't dry out.
- Extra-virgin olive oil: Use it to brush the wrappers and sauté the aromatics; the fruity, peppery notes tie the whole Mediterranean vibe together.
- Shallot: Milder and sweeter than onion, it melts into the filling without overpowering the delicate feta and herbs.
- Garlic: Two cloves add just enough warmth and fragrance without turning bitter; mince them fine so they blend seamlessly.
- Fresh baby spinach: It wilts down fast and stays tender; rough chop it so you get bite-size pieces instead of stringy clumps.
- Feta cheese: The salty, tangy backbone of the filling; crumble it yourself from a block for the best texture and flavor.
- Ricotta cheese: Optional but worth it for a creamier, smoother filling that clings to the spinach and feta.
- Lemon zest: Brightens every bite with a citrusy lift that cuts through the richness of the cheese.
- Dried oregano and dill: Classic Mediterranean herbs that add earthy, floral notes; fresh dill is even better if you have it.
- Black pepper and sea salt: Season lightly because feta is already salty; taste the filling before you commit.
- Fresh parsley: Adds a pop of green and a clean, herbal finish that makes the filling feel fresh, not heavy.
- Sesame seeds, pine nuts, smoked paprika: Optional garnishes that add crunch, richness, or a whisper of smokiness right before serving.
Instructions
- Prep the tin and wrappers:
- Preheat your oven to 375°F and brush each mini muffin cup with olive oil so the wonton wrappers release cleanly. Press one wrapper into each cup, smoothing it against the bottom and sides, then 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, just until the wrappers begin to set and turn pale gold. This step keeps them from getting soggy once you add the filling.
- Cook the aromatics:
- Warm a teaspoon of olive oil in a skillet over medium heat, add the shallot, and let it soften for 2 minutes until it smells sweet. Toss in the garlic and stir for 30 seconds until fragrant but not browned.
- Wilt the spinach:
- Add the chopped spinach in handfuls, stirring as it collapses into the pan. Cook for 2 to 3 minutes until most of the moisture evaporates, then transfer to a paper-lined bowl and press gently to squeeze out any remaining liquid.
- Mix the filling:
- Combine the cooled spinach, crumbled feta, ricotta, lemon zest, oregano, dill, black 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 the spinach-feta mixture into each par-baked wonton cup, filling almost to the rim. Pack it gently so it doesn't spill over but stays mounded.
- Bake until golden:
- Return the tin to the oven and bake for 8 to 10 minutes, until the wrapper edges are deep golden and the filling is hot and set. The tops should look just lightly toasted.
- Cool and garnish:
- Let the crisps rest in the pan for 5 minutes, then carefully lift them onto a wire rack. Just before serving, sprinkle with sesame seeds, pine nuts, or a pinch of smoked paprika for color and crunch.
Save to Pinterest One evening I brought these to a dinner where I didn't know most of the guests, and by the end of the night I had three new friends and two recipe requests in my inbox. There's something about passing around a tray of warm, savory bites that breaks the ice faster than any small talk. Food connects us before words ever do.
Make-Ahead Magic
You can cook the spinach mixture up to a day in advance and keep it covered in the fridge. When you're ready to serve, just fill the par-baked shells and pop them in the oven. This trick saved me more than once when I needed appetizers ready fast but wanted them to taste freshly made. The wonton shells can even be baked empty earlier in the day and stored in an airtight container until you're ready to fill and finish them.
Serving Suggestions
These crisps shine on a platter with other Mediterranean mezze like hummus, olives, and marinated artichokes. They're also perfect alongside a crisp white wine or a sparkling rosé. I like to serve them warm, but they hold up beautifully at room temperature for up to an hour, which makes them ideal for buffets or cocktail parties where guests graze over time.
Variations and Swaps
If you can't find wonton wrappers, cut phyllo dough into small squares and layer two or three per cup for a flakier, buttery shell. For extra richness, fold in chopped sun-dried tomatoes or kalamata olives with the spinach. If you want a little heat, add a pinch of red pepper flakes to the filling or a drizzle of hot honey before serving.
- Try goat cheese instead of ricotta for a tangier, creamier filling.
- Swap dill for fresh mint if you want a brighter, more herbaceous note.
- Use frozen spinach in a pinch, just thaw it completely and squeeze out every drop of water.
Save to Pinterest These little crisps prove that the best appetizers don't need to be complicated, just thoughtful. Make them once and they'll become your go-to whenever you want to impress without the stress.
Your Questions Answered
- → Can I prepare the filling in advance?
Yes, the spinach mixture can be prepared up to 1 day ahead and stored covered in the refrigerator. Fill the wonton shells just before baking for best results and optimal texture.
- → What can I substitute for wonton wrappers?
Phyllo dough cut into 2½-inch squares works beautifully as an alternative. The phyllo creates an even lighter, crispier shell while maintaining the same structural integrity for the filling.
- → Should these be served hot or can they sit out?
These versatile appetizers taste wonderful warm or at room temperature, making them ideal for parties. Let them cool in the pan for 5 minutes after baking, then transfer to a serving platter.
- → How do I prevent soggy bottoms?
Pre-bake the empty wonton shells for 5 minutes until just golden and set. Additionally, thoroughly drain the cooked spinach by pressing gently with paper towels to remove excess moisture before mixing with cheeses.
- → Can I add other Mediterranean ingredients?
Absolutely. Chopped sun-dried tomatoes, kalamata olives, or artichoke hearts make excellent additions to the filling. These ingredients enhance the Mediterranean profile while maintaining the creamy texture.
- → 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. Note they may lose some crunch compared to freshly baked.