Save Last summer I discovered the magic of wonton wrappers completely by accident while trying to use up leftovers from a failed dumpling experiment. These crispy little cups turned into the most requested appetizer at every gathering since. Theres something irresistible about the contrast between shatteringly crisp edges and that creamy, herb-flecked filling.
I brought these to a friends rooftop dinner party and watched them become the conversation starter of the night. People kept wandering back to the kitchen, pretending to check on drinks while actually reaching for just one more. The combination of salty feta, bright lemon, and earthy spinach somehow feels sophisticated yet completely approachable.
Ingredients
- 24 wonton wrappers: These delicate squares transform into impossibly crisp cups that hold the filling beautifully
- 2 tablespoons extra-virgin olive oil, divided: Brushing the wrappers helps them achieve that perfect golden crunch
- 1 small shallot, finely chopped: Their mild sweetness creates a subtle aromatic foundation
- 2 cloves garlic, minced: Use fresh garlic rather than jarred for the best flavor impact
- 6 ounces fresh baby spinach: Baby spinach wilts down beautifully without tough stems
- 4 ounces feta cheese, crumbled: The salty tang is essential, so choose a good quality Greek feta
- 2 tablespoons ricotta cheese: This optional addition makes the filling extra luxurious and creamy
- 1 teaspoon lemon zest: Fresh zest brightens everything and cuts through the rich cheese
- ½ teaspoon dried oregano: This dried herb actually works better here than fresh for even distribution
- ½ teaspoon dried dill: Substitute fresh dill if you have it, using about triple the amount
- ¼ teaspoon freshly ground black pepper: Adds warmth without overwhelming the delicate flavors
- Pinch of fine sea salt: Taste the filling before adding since feta is already quite salty
- 1 tablespoon fresh parsley, finely chopped: Adds a fresh finish and pretty flecks of green
- 1 teaspoon sesame seeds: These optional garnishes add texture and visual appeal
- Pinch of smoked paprika: Just a dusting creates a beautiful color contrast
Instructions
- Prepare the wonton shells:
- Preheat oven to 375°F and brush each cup of a 24-cup mini muffin tin with olive oil. Press wonton wrappers into the cups, smoothing bottoms and sides, then brush exposed edges with remaining oil. Bake empty shells for 5 minutes until just beginning to turn golden and set.
- Cook the aromatics:
- Warm a teaspoon of olive oil in a medium skillet over medium heat. Sauté shallot for 2 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
- Wilt the spinach:
- Add chopped spinach in batches, stirring until wilted. Cook 2 to 3 minutes until most moisture evaporates, then transfer to a paper-lined bowl. Press gently to remove excess liquid and cool for 2 minutes.
- Mix the filling:
- Combine drained spinach with feta, ricotta, lemon zest, oregano, dill, pepper, salt, and parsley in a mixing bowl. Stir until evenly mixed, tasting to adjust seasoning if needed.
- Fill and bake:
- Spoon about 1 heaping teaspoon of filling into each pre-baked wonton shell, filling almost to the top. Return to oven and bake 8 to 10 minutes until wrapper edges are golden and filling is heated through.
- Cool and serve:
- Let crisps cool in the pan for 5 minutes before carefully transferring to a wire rack. Sprinkle with sesame seeds and a pinch of smoked paprika just before serving.
Save These have become my go-to contribution for potlucks because they travel surprisingly well and reheat beautifully in a low oven. Something about the individual portions makes people feel comfortable taking multiple servings, which is exactly the kind of unselfconscious eating I love to see at gatherings.
Making Ahead
The spinach mixture keeps beautifully in the refrigerator for up to a day, and actually benefits from sitting as the flavors meld together. I often prep everything the night before, then just fill and bake when guests arrive. The aroma wafting from the oven is practically its own party invitation.
Perfecting the Crunch
After making dozens of batches, I have learned that brushing both sides of the wonton wrappers makes all the difference in achieving uniform crispness. Keep an eye on them during that final bake, because the transition from golden to too-brown happens remarkably fast in individual portions like these.
Serving Suggestions
These work beautifully alongside other Mediterranean small plates like hummus, olives, and grilled bread. Set them on a platter with lemon wedges so guests can add an extra squeeze of brightness if they desire.
- Arrange on a wooden board with fresh herbs for visual impact
- Pair with a crisp white wine like Assyrtiko or Sauvignon Blanc
- Consider a tzatziki dipping sauce on the side for extra creaminess
Save There is a quiet satisfaction in serving something that looks impressive but comes together with such straightforward technique. Watch how quickly these disappear and you will understand exactly why they have earned permanent rotation in my appetizer repertoire.
Recipe FAQ
- → Can the filling be prepared in advance?
Yes, the spinach mixture can be prepared up to one day ahead of time. Store it covered in the refrigerator, and then fill the pre-baked wonton shells just before you plan to bake them.
- → What can I substitute for wonton wrappers?
If you don't have wonton wrappers, you can use phyllo dough. Simply cut the phyllo sheets into 2½-inch squares and press them into the mini muffin tin cups instead of the wontons.
- → What are some variations for the filling?
For an added twist, consider incorporating finely chopped sun-dried tomatoes or kalamata olives into the spinach and feta mixture. This will introduce additional layers of savory and briny flavors.
- → How should these crisps be served?
These Mediterranean crisps are delicious served either warm straight from the oven or at room temperature. They make an elegant and flavorful appetizer for any occasion.
- → What's the best way to ensure the wonton cups are crispy?
Pre-baking the empty wonton shells for 5 minutes before adding the filling is crucial for achieving that desirable crisp texture. Also, ensure you don't overfill them and that the spinach mixture isn't too wet.