Save It The first time I made these Mediterranean Spinach and Feta Crisps was for a rooftop gathering in July when the city heat had everyone wilting like unattended spinach. I'd found myself with leftover wonton wrappers from a failed dumpling experiment and a fridge full of feta that needed using. The sight of twenty-four golden cups emerging from my oven, steam rising with the scent of herbs and cheese, turned what could have been a cooking disaster into an unexpected signature dish.
My neighbor Eleni, who grew up in a small Greek coastal town, actually teared up when she bit into one at our building potluck. She clutched my arm and whispered that the combination of feta and herbs transported her straight back to her grandmothers terrace. We stood there in comfortable silence, crunching through our second helpings while watching others discover the same simple joy of perfectly balanced flavors.
Ingredients
- Wonton wrappers: These unassuming squares transform magically in the oven, creating the perfect vessel that adds a satisfying crunch without overwhelming the delicate filling.
- Fresh baby spinach: I learned through soggy trial and error that removing excess moisture is crucial, so dont skip the paper towel pressing step.
- Feta cheese: Use the block kind that you crumble yourself rather than pre-crumbled for a creamier, more authentic texture and flavor.
- Lemon zest: This bright note cuts through the richness of the cheese and wakes up all the other flavors without making things wet or soggy.
- Herbs: The combination of oregano, dill and parsley creates that unmistakable Mediterranean profile that makes these crisps distinctive.
Instructions
- Prepare your wonton cups:
- Press each wrapper gently into the mini muffin tin, creating little vessels that will cradle our Mediterranean filling. The corners will naturally fold and pleat, creating a flower-like effect that makes these appetizers look far more complex than they actually are.
- Pre-bake the shells:
- This 5-minute head start gives the wrappers structure without browning them too much. Youll see them turn just slightly golden and firm up enough to hold their shape.
- Create the fragrant base:
- When the shallots hit the warm oil, your kitchen will fill with their sweet aroma, signaling the real cooking has begun. Add the garlic just briefly so it perfumes the oil without burning.
- Wilt the spinach properly:
- Watch as the vibrant green leaves collapse into a fraction of their original volume, releasing their moisture. Pressing out the liquid afterward is crucial for preventing soggy bottoms in your finished crisps.
- Mix your Mediterranean filling:
- Combine the ingredients with a gentle hand to keep some texture in the feta rather than creating a homogeneous paste. Each bite should have slightly different pockets of flavor and texture.
- Fill and bake to golden perfection:
- The heaping teaspoon of filling should nestle perfectly into each cup without overflowing. As they bake, youll notice the edges of the wonton wrappers darkening to a beautiful amber while the filling sets.
- Cool before serving:
- The 5-minute rest in the pan allows the filling to settle and the shells to crisp up further. Moving them too quickly can cause the delicate wrappers to tear or collapse.
Save It Last Christmas, when my brother announced his engagement during family dinner, these crisps were passing around the table. His new fiancée later confessed she was so distracted by how good they tasted that she almost missed the actual proposal happening across the table. Now they request them at every family gathering, calling them engagement crisps and insisting the combination of crispy exterior and soft, flavorful filling perfectly symbolizes their relationship.
Make-Ahead Options
On particularly hectic entertaining days, I prepare the spinach-feta mixture in the morning and keep it covered in the refrigerator. Something magical happens during those hours when the herbs infuse their oils into the cheese, resulting in an even more pronounced Mediterranean flavor profile. Just before guests arrive, I quickly form and bake the cups, which gives me those precious extra minutes to change clothes and pour myself a well-deserved glass of wine.
Variations Worth Trying
After making these crisps dozens of times, Ive played with several adaptations that work beautifully with the base recipe. Swapping goat cheese for feta creates a tangier, creamier filling that pairs wonderfully with a drizzle of honey. Adding chopped artichoke hearts introduces another layer of Mediterranean flavor and interesting texture. For heat-seekers in my friend circle, I occasionally mix in finely diced Calabrian chilies which complement the lemon and herbs without overwhelming them.
Serving Suggestions
These crisps exist in that perfect entertaining sweet spot where they're equally at home on a casual game day spread or an elegant cocktail party platter. I arrange them in concentric circles on a round platter with lemon wedges and fresh herb sprigs tucked between for a presentation that always draws compliments and camera phones.
- Pair with a crisp, chilled Assyrtiko or Sauvignon Blanc to complement the briny feta and bright lemon notes.
- Serve alongside a simple cucumber and tomato salad dressed with olive oil for a more substantial appetizer course.
- Present them on a tiered stand with other Mediterranean small bites like marinated olives and hummus for an impressive grazing station.
Save It Every time these little Mediterranean bites make an appearance at my table, they remind me how the simplest ingredients can create something truly memorable. May they bring as many moments of connection and joy to your gatherings as they have to mine.
Common Questions About Recipes
- → Can I make these ahead of time?
Yes, prepare the spinach-feta filling up to 24 hours in advance and store covered in the refrigerator. Fill and bake the wonton cups 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. You can also use mini tart shells or even small tortilla cups for different textures.
- → How do I prevent soggy bottoms?
Pre-baking the empty wonton shells for 5 minutes creates a foundation that resists moisture. Also, thoroughly drain the cooked spinach by pressing it gently with paper towels before mixing with the cheeses.
- → Can I freeze these Mediterranean crisps?
Freeze the filled unbaked cups on a baking sheet, then transfer to a freezer bag. Bake from frozen at 375°F for 12-14 minutes. Already-baked crisps don't freeze well as they lose their crunch.
- → What other toppings work well?
Try adding chopped sun-dried tomatoes, kalamata olives, or roasted red peppers to the filling. A sprinkle of toasted pine nuts or a dusting of sumac adds beautiful color and nutty flavor.
- → How many crisps per person should I plan?
Plan for 2-3 crisps per person when serving as part of an appetizer spread. If these are the sole finger food, increase to 4-5 per guest. This batch yields 24 pieces, perfect for 8-12 people.