Save The first time I made these crispy little cups, my apartment smelled like lemon and feta for days, not that anyone was complaining. I'd been invited to a last minute potluck and needed something impressive that wouldn't keep me tethered to the stove while guests arrived. These Mediterranean crisps came together in under 40 minutes, and honestly, watching them disappear in seconds was worth every minute of prep. Now they're my go to when I want to serve something that looks fancy but secretly couldn't be easier to throw together.
Last summer my neighbor caught me carrying a steaming tray of these to our building's rooftop gathering and ended up following me back downstairs just for the recipe. We ended up sitting on my kitchen floor eating the slightly misshapen rejects while she wrote down ingredients, laughing about how the best party food always tastes better when you're stealing bites before the guests arrive. Now every time I see her, she asks if I've made them lately.
Ingredients
- 24 wonton wrappers: These create impossibly crisp shells that hold their shape beautifully, and they bake up much sturdier than you'd expect from something so delicate
- 2 tablespoons extra virgin olive oil, divided: Brushing the wrappers before their first bake ensures they turn golden and stay crisp even after the filling makes them moist
- 1 small shallot, finely chopped: Shallots give a milder, sweeter aroma than onions and practically melt into the spinach mixture
- 2 cloves garlic, minced: Fresh garlic adds that essential Mediterranean backbone that makes the filling taste authentic and vibrant
- 6 ounces fresh baby spinach, roughly chopped: Fresh spinach wilts down beautifully and retains a brighter green color and better texture than frozen
- 4 ounces feta cheese, crumbled: Good quality feta brings that unmistakable salty tang and creamy texture that defines Mediterranean flavors
- 2 tablespoons ricotta cheese: This optional addition makes the filling luxuriously creamy without losing feta's distinctive punch
- 1 teaspoon lemon zest: Lemon zest brightens everything and cuts through the richness of the cheese for perfect balance
- ½ teaspoon dried oregano and ½ teaspoon dried dill: These two herbs together instantly transport you to a Greek seaside taverna
- 1 tablespoon fresh parsley, finely chopped: Fresh parsley adds little green confetti specks and a fresh, grassy finish
- 1 teaspoon sesame seeds or toasted pine nuts: These optional garnishes add just enough crunch to make each bite interesting
Instructions
- Prepare the muffin tin:
- Preheat your oven to 375°F and lightly brush each cup of a 24 cup mini muffin tin with 1 tablespoon of olive oil, getting into all the corners
- Form the wonton shells:
- Press a wonton wrapper into each cup, smoothing the bottom and sides gently to form a little cup, then brush the exposed edges with the remaining olive oil
- Pre bake the empty shells:
- Bake the empty shells for 5 minutes until they're just beginning to turn golden and hold their shape, then remove from the oven
- Cook the aromatics:
- Warm 1 teaspoon olive oil in a medium skillet over medium heat, add the shallot and sauté for 2 minutes until translucent, then add garlic and cook 30 seconds until fragrant
- Wilt the spinach:
- Add chopped spinach in batches, stirring until it wilts, then cook for 2 to 3 minutes until most moisture evaporates and transfer to a paper towel lined bowl
- Remove excess liquid:
- Press the spinach mixture gently with paper towels to remove excess liquid, then let it cool for 2 minutes so it doesn't melt the cheese
- Mix the filling:
- In a mixing bowl, combine drained spinach, feta, ricotta if using, lemon zest, oregano, dill, black pepper, salt, and parsley until evenly mixed
- Fill the shells:
- Spoon about 1 heaping teaspoon of the spinach feta mixture into each pre baked wonton shell, filling almost to the top
- Bake until golden:
- Return filled cups to the oven and bake for 8 to 10 minutes until wrapper edges are deeply golden and filling is heated through
- Cool and garnish:
- Let crisps cool in the pan for 5 minutes before carefully transferring to a wire rack, then sprinkle with sesame seeds or pine nuts and a pinch of smoked paprika
Save These became a regular fixture at my monthly book club meetings after everyone kept requesting them. There's something about the combination of crunch and creaminess that makes people keep reaching for just one more, and I love that I can assemble them earlier in the day and pop them in the oven when friends walk through the door.
Make Ahead Strategy
The filling can be prepared up to a day ahead and stored in an airtight container in the refrigerator. In fact, the flavors meld and improve overnight, so this actually works in your favor. Just bring the mixture to room temperature for about 20 minutes before filling the shells, and you'll cut your prep time in half.
Wonton Wrapper Wisdom
Keep your wonton wrappers covered with a slightly damp paper towel while you work, because they dry out incredibly fast. If they become brittle and start cracking, lightly mist them with water and let them sit for a minute to soften again. Also, don't worry if some wrappers tear or look imperfect once pressed into the muffin cups, they'll bake up beautifully and no one will notice.
Serving Suggestions
These crisps work perfectly for cocktail hours, dinner parties, or even as a light lunch alongside a simple green salad. I've found that arranging them on a wooden board with some olives and sliced cucumber makes for an impressive Mediterranean spread. If you want to turn them into a more substantial appetizer, serve them alongside hummus or tzatziki for dipping.
- Set out small tongs or a spoon for serving, as the filling can be warm and gooey
- Consider doubling the recipe for larger crowds because they disappear quickly
- Pair with a crisp white wine like Sauvignon Blanc or a light rosé to complement the bright flavors
Save Whether you're feeding a crowd or treating yourself to something special, these Mediterranean crisps bring sunshine to even the dreariest winter day.
Recipe FAQ
- → What's the best way to prepare these crisps in advance?
The spinach and feta mixture can be prepared up to one day ahead. Store it covered in the refrigerator. Fill the pre-baked wonton shells and bake them fresh just before serving for the best texture.
- → Can I substitute the wonton wrappers?
Yes, you can substitute phyllo dough. Cut it into 2½-inch squares and press them into the mini muffin tin cups, brushing with olive oil before baking.
- → Are these suitable for a vegetarian diet?
Absolutely! These crisps are a delicious vegetarian appetizer, featuring fresh spinach and creamy feta cheese without any meat products.
- → How should these crisps be served for optimal enjoyment?
These Mediterranean crisps are best served warm or at room temperature. They make an elegant and flavorful appetizer for any occasion.
- → Can I customize the filling with other ingredients?
Yes, feel free to add your favorite Mediterranean flavors. Chopped sun-dried tomatoes or kalamata olives are excellent additions to the spinach and feta mixture for a delightful twist.
- → What is the total time required to make these?
From start to finish, these delightful crisps can be prepared and cooked in approximately 39 minutes, making them a quick and easy appetizer option.