Mediterranean Spinach Feta Cheese Crisps

The first time I made these crispy little cups, my kitchen smelled like a Greek island breeze. Lemon zest hit the air first, followed closely by the nutty aroma of sesame seeds toasting in the oven. I hadnt planned on serving them at our impromptu game night, but when friends wandered in asking what smelled so incredible, they disappeared before I could even arrange them on a proper serving platter.

Last summer, my neighbor Elena taught me that the secret to great Mediterranean appetizers is letting ingredients shine without overcomplicating things. We stood in her tiny kitchen, chopping spinach and talking about how the simplest dishes often become the most requested. These crisps have become my go-to contribution to parties because people always ask for the recipe, and I love sharing something that feels special but doesnt require endless prep work.

Ingredients

• 24 wonton wrappers: These create the perfect crispy vessel and hold their shape beautifully in the mini muffin tin
• 2 tablespoons extra-virgin olive oil, divided: Brushing the cups before baking ensures they get golden and crisp all over
• 1 small shallot, finely chopped: Shallots add a subtle sweetness that complements the feta without overpowering it
• 2 cloves garlic, minced: Fresh garlic gives you that aromatic base that makes everything taste better
• 6 ounces fresh baby spinach, roughly chopped: Fresh spinach wilts beautifully and retains a vibrant green color better than frozen
• 4 ounces feta cheese, crumbled: The salty tang of feta is the star that brings everything together
• 2 tablespoons ricotta cheese: This optional addition makes the filling extra creamy and helps bind everything
• 1 teaspoon lemon zest: Fresh lemon zest brightens the rich filling and adds that characteristic Mediterranean brightness
• ½ teaspoon dried oregano: Oregano provides that classic Greek herb flavor everyone recognizes
• ½ teaspoon dried dill: Fresh dill works beautifully here if you have it, adding a light, grassy note
• ¼ teaspoon freshly ground black pepper: Freshly ground pepper gives you more flavor complexity than pre-ground
• Pinch of fine sea salt: Go easy since feta is naturally salty, taste as you go
• 1 tablespoon fresh parsley, finely chopped: Parsley adds freshness and a beautiful pop of green color
• 1 teaspoon sesame seeds or toasted pine nuts: These add a delightful nutty crunch and visual appeal
• Pinch of smoked paprika: Just a tiny pinch adds depth and a gorgeous red color contrast

Instructions

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Prepare the wonton cups:

Preheat your oven to 375°F and lightly brush each cup of a 24-cup mini muffin tin with half the olive oil. Press a wonton wrapper into each cup, smoothing the bottom and sides gently to form a neat cup shape, then brush the exposed edges with the remaining olive oil so they get perfectly golden.

Pre-bake the shells:

Bake the empty shells for 5 minutes until theyre just starting to turn golden and hold their shape. Remove from the oven 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 chopped shallot and sauté for 2 minutes until translucent, then add the garlic and cook for just 30 seconds until fragrant.

Wilt the spinach:

Add the chopped spinach in batches, stirring until wilted down. Cook for another 2 to 3 minutes until most of the moisture evaporates, then transfer to a paper towel lined bowl and press gently to remove excess liquid. Let cool for 2 minutes.

Mix the filling:

In a mixing bowl, combine the drained spinach with feta, ricotta if using, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until everything is evenly distributed and the mixture holds together well.

Fill and bake:

Spoon about 1 heaping teaspoon of the spinach feta mixture into each pre-baked wonton shell, filling almost to the top. Return to the oven and bake for 8 to 10 minutes until the wrapper edges are golden and the filling is heated through.

Cool and garnish:

Let the crisps cool in the pan for 5 minutes before carefully transferring to a wire rack. Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika if you want that extra pop of color and flavor.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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These became a holiday tradition after my sister accidentally discovered that adding sun-dried tomatoes to the filling makes them even more incredible. Now we make a double batch every Christmas Eve, and the platter is always empty before we even sit down to dinner.

Make Ahead Strategy

Ive learned through experience that you can prepare the spinach mixture up to a day in advance and store it covered in the refrigerator. The flavors actually develop and meld together beautifully overnight. Just fill the wonton shells and bake them right before your guests arrive so theyre perfectly warm and crisp.

Wonton Wrapper Tips

Keep your wonton wrappers covered with a damp cloth while working because they dry out quickly and become difficult to press into the muffin cups. If you want a lighter, flakier texture, you can substitute phyllo dough cut into small squares, though you will need to brush each layer generously with olive oil.

Serving Suggestions

These crisps work beautifully as passed appetizers or arranged on a platter as part of a Mediterranean spread. They pair wonderfully with hummus, olives, and fresh vegetables. I love serving them with a crisp white wine or as part of a meze platter.

• Set up a small bowl of extra lemon wedges for guests who love extra brightness
• Consider offering a drizzle of honey for those who enjoy sweet and savory combinations
• Keep them warm in a 200°F oven if you are not serving immediately

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

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Watch these disappear from the platter and keep the recipe handy because people will definitely ask. Theres something magical about that first crispy bite.

Recipe FAQ

→ Can I make these crisps ahead of time?

Yes, the spinach and feta mixture can be prepared up to one day in advance and stored covered in the refrigerator. To maintain crispness, fill the pre-baked wonton shells just before baking.

→ What can I substitute for wonton wrappers?

You can use phyllo dough as an excellent substitute. Simply cut phyllo sheets into 2½-inch squares and press them into the mini muffin tin to form cups, then follow the remaining instructions.

→ Are these Mediterranean crisps vegetarian?

Yes, these flavorful crisps are entirely vegetarian. They feature spinach, feta cheese, ricotta (optional), and a blend of herbs and spices, making them a delicious meat-free appetizer.

→ How can I customize the filling for these crisps?

For a delightful twist, consider adding chopped sun-dried tomatoes or finely diced Kalamata olives to the spinach and feta mixture. These additions will further enhance the Mediterranean flavors.

→ What's the best way to serve these golden bites?

These crisps are best enjoyed warm or at room temperature. They serve as an elegant and convenient appetizer, perfect for gatherings, parties, or a special snack.

→ Can I use fresh herbs instead of dried ones?

Absolutely. If using fresh dill, use 1 teaspoon of minced fresh dill instead of ½ teaspoon dried. Fresh herbs can often provide a brighter, more vibrant flavor profile to the filling.