Crispy Spinach Feta Wonton Cups (Printer-Friendly)

Bite-sized appetizer with creamy spinach feta filling in crispy golden wonton cups. Easy vegetarian starter for any gathering.

# What You Need:

→ Wonton Cups

01 - 24 square wonton wrappers
02 - 2 tablespoons olive oil

→ Spinach-Feta Filling

03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 7 ounces fresh spinach, chopped
06 - 4 ounces feta cheese, crumbled
07 - 2 ounces cream cheese, softened
08 - 2 tablespoons plain Greek yogurt
09 - 1 large egg
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon nutmeg
12 - 1/4 teaspoon salt

→ Garnish

13 - 2 tablespoons fresh dill or parsley, chopped

# How to Cook:

01 - Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin with cooking spray or oil.
02 - Brush each wonton wrapper lightly with olive oil. Press one wrapper into each cavity of the muffin tin, pleating slightly to fit the contours.
03 - Bake the wonton cups for 5-7 minutes until lightly golden. Remove from oven and set aside to cool.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook until wilted, approximately 2 minutes. Drain excess moisture if necessary and allow to cool slightly.
05 - In a mixing bowl, combine cooked spinach, crumbled feta cheese, softened cream cheese, Greek yogurt, egg, black pepper, nutmeg, and salt. Mix thoroughly until well incorporated.
06 - Spoon approximately 1 tablespoon of the spinach-feta mixture into each pre-baked wonton cup, distributing filling evenly.
07 - Bake for 8-10 minutes until the filling is set and the edges of the wonton cups are crisp and deeply golden.
08 - Remove from oven and allow to cool slightly before garnishing with fresh dill or parsley. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They look impressive enough to serve at parties but honest enough that you can make them while listening to a podcast.
  • The filling comes together so quickly that you'll actually want to make these on a weeknight, not just for special occasions.
  • You can prep them hours ahead and still have them taste crispy and fresh when your guests arrive.
02 -
  • Frozen spinach is actually your friend here because it releases less water than fresh, but either way you must squeeze out excess moisture or your filling will weep liquid during baking and make the wonton cups soggy.
  • The cream cheese needs to be soft before you mix it in, otherwise you'll have tiny lumps throughout the filling that feel grainy instead of creamy.
  • Don't skip the pre-baking of the wonton cups, as this step creates the structural integrity that keeps them crispy and prevents them from becoming limp under the weight of the filling.
03 -
  • If your cream cheese is still cold when you go to mix, microwave the bowl gently for 15 seconds or two to soften everything without cooking it, which makes mixing infinitely easier and prevents lumps.
  • Buy your feta cheese from the bulk bins if your store has them, and ask them to give you the drier crumbles rather than the packaged ones packed in brine, as this prevents the filling from becoming overly wet.
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