Mediterranean Spinach and Feta Cheese (Printable Version)

Golden wonton cups filled with creamy feta, wilted spinach, lemon zest, and aromatic herbs for a savory Mediterranean party treat.

# The Ingredients You'll Need:

→ Wonton Shells

01 - 24 wonton wrappers
02 - 2 tablespoons extra-virgin olive oil, divided

→ Filling

03 - 1 small shallot, finely chopped (about 2 tablespoons)
04 - 2 cloves garlic, minced
05 - 6 ounces fresh baby spinach, roughly chopped
06 - 4 ounces feta cheese, crumbled
07 - 2 tablespoons ricotta cheese (optional, for extra creaminess)
08 - 1 teaspoon lemon zest
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon dried dill or 1 teaspoon minced fresh dill
11 - 1/4 teaspoon freshly ground black pepper
12 - Pinch of fine sea salt to taste
13 - 1 tablespoon fresh parsley, finely chopped

→ Garnish

14 - 1 teaspoon sesame seeds or toasted pine nuts (optional)
15 - Pinch of smoked paprika (optional)

# Step-by-Step Instructions:

01 - Preheat oven to 375°F. Lightly brush each cup of a 24-cup mini muffin tin with 1 tablespoon of olive oil.
02 - Press a wonton wrapper into each cup, smoothing the bottom and sides to form a cup shape. Brush exposed edges with the remaining 1 tablespoon of olive oil.
03 - Bake empty shells for 5 minutes until just beginning to turn golden and set. Remove from oven and let cool slightly.
04 - In a medium skillet over medium heat, warm 1 teaspoon olive oil. Add shallot and sauté for 2 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
05 - Add chopped spinach in batches, stirring until wilted. Cook until most moisture evaporates, approximately 2 to 3 minutes. Transfer spinach mixture to a paper-lined bowl and press gently to remove excess liquid. Cool for 2 minutes.
06 - In a mixing bowl, combine drained spinach, feta, ricotta if using, lemon zest, oregano, dill, black pepper, salt, and parsley. Stir until evenly mixed.
07 - Spoon approximately 1 heaping teaspoon of the spinach-feta mixture into each prebaked wonton shell, filling almost to the top.
08 - Return filled cups to the oven and bake for 8 to 10 minutes until wrapper edges are golden and filling is heated through and set.
09 - Remove from oven and let crisps cool in the pan for 5 minutes.
10 - Carefully transfer to a wire rack to cool slightly. Just before serving, sprinkle with sesame seeds or toasted pine nuts and a pinch of smoked paprika if desired.

# Additional Tips::

01 -
  • These little flavor bombs let you wander through Mediterranean landscapes without leaving your kitchen, balancing crispy edges with a creamy center that keeps everyone reaching for just one more.
  • They assemble quickly but look impressively sophisticated, saving you from that typical appetizer panic when guests arrive earlier than expected.
02 -
  • Over-stuffing the wonton cups leads to filling overflow and soggy bottoms, so resist the temptation to heap them too generously even if you have extra filling.
  • The wrappers continue browning even after removing from the oven, so pull them out when theyre light golden rather than waiting for deep brown edges.
03 -
  • Brush the entire surface of the wonton wrappers with olive oil before baking to ensure even browning and that signature crispy texture that makes these irresistible.
  • For parties, partially pre-bake the wonton cups up to 8 hours ahead, then fill and finish baking just before serving to maintain maximum crispness without last-minute assembly stress.
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