Crispy Spinach Feta Wonton Cups (Printer-Friendly)

Golden crisp wonton cups with savory spinach feta filling, perfect for parties and gatherings.

# What You Need:

→ Wonton Cups

01 - 24 square wonton wrappers
02 - 2 tablespoons olive oil or melted butter

→ Filling

03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 4 cups fresh baby spinach, chopped
06 - 1 cup crumbled feta cheese
07 - 1/2 cup softened cream cheese
08 - 1/4 cup grated Parmesan cheese
09 - 2 green onions, finely sliced
10 - 1 large egg
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt

# How to Cook:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin.
02 - Brush each wonton wrapper lightly with olive oil or melted butter. Press one wrapper into each muffin cup, shaping gently to fit.
03 - Bake for 6 to 7 minutes until lightly golden. Remove from oven and set aside.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Add chopped spinach to the skillet and cook, stirring, until wilted (approximately 2 minutes). Remove from heat and allow to cool slightly.
06 - In a mixing bowl, combine feta cheese, cream cheese, Parmesan cheese, green onions, egg, oregano, black pepper, and salt. Stir in the cooled spinach mixture until thoroughly combined.
07 - Spoon approximately 1 tablespoon of filling into each pre-baked wonton cup.
08 - Return to oven and bake for 8 to 10 minutes, until the filling is set and the edges are golden brown.
09 - Cool for 5 minutes before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They look fancy enough to impress but honest enough that you won't stress in the kitchen.
  • The filling comes together in one bowl while the shells get their head start, so there's zero juggling involved.
  • Cold, warm, or room temperature, they taste just as good at midnight as they do fresh from the oven.
02 -
  • If you use frozen spinach, thaw it thoroughly and squeeze out every drop of water—excess moisture is the enemy of a set filling and crispy cups.
  • Don't skip letting the spinach cool slightly; warm spinach will cook your egg before you've even finished mixing, which sounds dramatic but really does happen.
03 -
  • Brush the wonton wrappers generously but not soakingly—you want them to crisp, not become soggy, so err on the side of less oil.
  • If your muffin tin is particularly deep, the wonton shells might need an extra minute or two in the oven, so trust your eyes and your kitchen's rhythm more than the timer.
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