Pin My friend Sarah brought these to a dinner party last spring, and I watched them disappear faster than anything else on the table—people were grabbing them by the handful, asking for the recipe before they even finished chewing. That night, I realized crispy, golden wonton cups filled with creamy spinach and feta were the kind of appetizer that made you look like you'd spent hours in the kitchen, when really it's just clever shortcuts and good timing. The contrast between the shattered-glass crispness of the wrapper and the soft, savory filling inside felt almost indulgent for something so simple to make.
I made these for my book club meeting in November, and someone asked if I'd catered them because the presentation was so polished. The real secret was that I'd baked the wonton cups the night before while listening to a podcast, then stuffed them the morning of—barely any last-minute panic. That's when I understood these weren't just appetizers; they were my ticket to hosting without the exhaustion.
Ingredients
- Square wonton wrappers (24): These thin, delicate sheets crisp up beautifully and create little edible vessels—find them in the refrigerated or frozen section near the Asian ingredients, and don't skip the olive oil brush because that's what gives them their golden, crunchy texture.
- Olive oil (3 tbsp total): Use a decent quality oil; it coats the wrappers and becomes part of why they shatter when you bite into them.
- Fresh spinach (200g/7 oz), or frozen (150g/5 oz thawed): Fresh spinach has more personality, but frozen works beautifully if you squeeze out every drop of moisture—this matters more than you'd think.
- Feta cheese (120g/4 oz), crumbled: The saltiness here is deliberate; it's what makes people keep eating these instead of reaching for something else.
- Cream cheese (60g/2 oz), softened: This binds everything together and creates that luxurious, slightly fluffy texture that makes the filling taste richer than it actually is.
- Plain Greek yogurt (2 tbsp): It's the secret ingredient that keeps things light and adds a subtle tang that balances the richness.
- Large egg (1): Acts as your binder and helps the filling set during baking so it doesn't stay loose or weepy.
- Ground black pepper, nutmeg, salt (1/4 tsp each): The nutmeg is optional but don't skip it—just a whisper of it makes the spinach taste like someone's grandmother knew what she was doing in the kitchen.
- Fresh dill or parsley (2 tbsp), optional: A final garnish that adds color and a fresh note, though honestly these taste wonderful without it too.
Instructions
- Get your oven ready and prepare the tin:
- Heat your oven to 180°C (350°F) and lightly grease the mini muffin tin with a little oil or cooking spray—this prevents sticking and makes cleanup easier later. Having everything ready before you start means you're not scrambling when things need to go in the oven.
- Oil and shape the wonton wrappers:
- Take each wonton wrapper and brush both sides lightly with olive oil—you want a thin coat, not a puddle. Press one wrapper into each muffin cup, letting it pleat naturally as it conforms to the shape; those little folds are where the magic crispness happens.
- Pre-bake the wonton cups until golden:
- Bake for 5-7 minutes until the edges turn a light golden brown and you can smell that toasted, nutty aroma. Keep an eye on them because ovens vary, and you want them golden, not burnt.
- Sauté the garlic and wilt the spinach:
- Heat 1 tbsp olive oil in a skillet over medium heat, add minced garlic, and listen for that gentle sizzle—it should smell amazing within 30 seconds. Add your chopped spinach and stir frequently for about 2 minutes until it's completely wilted and any excess moisture has cooked away.
- Cool the spinach and combine with the filling ingredients:
- Let the spinach cool for a minute or two, then mix it together with crumbled feta, softened cream cheese, Greek yogurt, egg, pepper, nutmeg, and salt in a bowl until everything is evenly combined. The mixture should look creamy with little flecks of spinach throughout.
- Fill each wonton cup:
- Using a small spoon, distribute about 1 tablespoon of the filling into each pre-baked wonton cup—don't overstuff because the filling will puff slightly as it bakes. A small ice cream scoop makes this faster and more even, if you have one.
- Bake until the filling is set and edges are crisp:
- Bake for 8-10 minutes until the filling looks set (it shouldn't jiggle when you gently shake the tin) and the wonton edges are dark golden. You'll know they're ready when your kitchen smells like toasted cheese and spinach.
- Cool slightly and garnish:
- Let them rest in the tin for a minute before carefully lifting them out with a fork—they're delicate when hot but firm up as they cool. Sprinkle with fresh dill or parsley if you like, then serve warm or at room temperature.
Pin There was a moment at that dinner party when I watched three different people reach for their second wonton cup and exchange knowing looks—like we'd all just discovered something wonderful together. That's when appetizers stop being about filling people up before the main course and become about creating little moments of pure pleasure.
The Make-Ahead Magic
One of the best things about these is how forgiving they are to your schedule. You can bake the wonton cups up to two days ahead and store them in an airtight container—they stay crispy because they're already cooked and cooling removes all the steam. The filling keeps in the fridge for three days, so on party day you're simply spooning, baking, and garnishing, which means you can actually sit down with your guests instead of sweating in the kitchen.
Flavor Variations That Work
The beauty of this recipe is how adaptable it is to what you have on hand or what you're craving. I've made a version with sun-dried tomatoes swirled into the filling, another with crispy bacon bits mixed in, and even a lighter version using ricotta instead of cream cheese. Sometimes I add a squeeze of fresh lemon juice or a tiny pinch of red pepper flakes to the filling—not enough to make it hot, just enough to add complexity.
Serving and Pairing Ideas
These are wonderful served warm straight from the oven, but they're equally good at room temperature, which makes them perfect for standing-and-mingling gatherings. The creamy, salty, earthy flavors pair beautifully with crisp white wines like Sauvignon Blanc or even a light rosé, and they're substantial enough that guests feel satisfied eating just a few.
- Serve them on a pretty board or platter with fresh herbs scattered around for visual appeal.
- If making ahead for an event, reheat in a 160°C (320°F) oven for about 5 minutes to restore crispness.
- These also work wonderfully as part of a mezze board alongside hummus, olives, and fresh vegetables.
Pin These wonton cups have become my go-to when I want to look like I've done something impressive without actually spending the whole day cooking. There's something deeply satisfying about creating food that looks like it came from a restaurant kitchen but tastes like it came from someone who actually cares.
Recipe Q&A
- → Can I make spinach feta wonton cups ahead of time?
Yes, you can prepare these up to a day in advance. After baking, let them cool completely and store in an airtight container in the refrigerator. Reheat in a 180°C (350°F) oven for about 5 minutes before serving to restore crispiness.
- → What can I substitute for wonton wrappers?
Phyllo dough sheets cut into squares work well as an alternative—just brush with butter and layer two squares per cup. Mini tart shells or filo cups from the freezer section are also convenient substitutes.
- → How do I prevent soggy wonton cups?
Pre-bake the empty wonton cups for 5-7 minutes until lightly golden before adding the filling. Also, make sure to drain excess moisture from the cooked spinach by pressing it in a sieve or squeezing with paper towels.
- → Can I freeze these appetizers?
Yes, freeze baked cups in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Thaw overnight in the refrigerator and reheat in the oven at 180°C (350°F) for 5-8 minutes.
- → What other fillings work in wonton cups?
Try combinations like sun-dried tomato and mozzarella, buffalo chicken with blue cheese, caramelized onion and goat cheese, or mushrooms with gruyère. The crispy cup pairs well with both savory and slightly sweet fillings.
- → How do I achieve the crispest wonton cups?
Brush both sides of the wrappers lightly with oil, ensuring they press firmly into the muffin tin cavities. The pre-baking step is crucial—it sets the shape and creates a sturdy base that stays crisp after the final bake with filling.