# Ingredients:
→ Wonton Cups
01 - 24 square wonton wrappers
02 - 2 tablespoons olive oil or melted butter for brushing
→ 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, adjusted to taste
# Instructions:
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 wonton shells 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 and cook, stirring, until wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
06 - In a mixing bowl, combine feta, cream cheese, Parmesan, green onions, egg, oregano, black pepper, and salt. Stir in the cooled spinach mixture until well 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.
