Crispy Spinach Feta Wonton Cups (Print)

Golden wonton cups with a savory spinach-feta filling—ideal for gatherings and easy to make ahead.

# Ingredients:

→ 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

# Instructions:

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

# Pro Tips:

01 -
  • These look fancy enough to impress guests but honestly require minimal fuss and come together in about 35 minutes flat.
  • The filling is creamy without being heavy, and that feta-spinach combination tastes like it belongs in a Mediterranean taverna but works beautifully as a finger food.
  • They can be assembled ahead and reheated, so you're actually less stressed during your gathering instead of more.
02 -
  • Excess moisture in the spinach is the enemy—if you use fresh spinach, cook it thoroughly and press it against the sides of the skillet with a wooden spoon to release water; if using frozen, squeeze it dry in a clean kitchen towel before adding to the filling.
  • Don't skip pre-baking the wonton cups; it's the difference between a soggy, sad wrapper and one that shatters beautifully between your teeth.
  • The filling mixture needs an egg to set properly; without it, you'll have a creamy puddle instead of a sturdy filling that holds its shape.
03 -
  • Buy good quality feta that's creamy rather than crumbly—it blends more smoothly into the filling and tastes noticeably better.
  • If your wonton wrappers are drying out as you work, cover the unused stack with a damp paper towel so they stay pliable and easy to shape.
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