Crispy Spinach Feta Wonton Cups (Print Version)

Golden crispy cups filled with savory spinach and feta blend

# What You'll Need:

→ 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or oil.
02 - Brush each wonton wrapper lightly with olive oil or melted butter. Press one wrapper gently into each muffin cup, shaping to fit snugly.
03 - Bake wonton shells for 6 to 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.
05 - Add chopped spinach to the skillet and cook while stirring for approximately 2 minutes until completely wilted. 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. Fold in the cooled spinach mixture until thoroughly combined.
07 - Spoon approximately 1 tablespoon of filling into each pre-baked wonton cup, distributing evenly.
08 - Return filled wonton cups to oven and bake for 8 to 10 minutes until filling is set and edges are golden brown.
09 - Cool for 5 minutes before serving. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They look impressive enough to fool guests into thinking you're a professional caterer, but honestly anyone can make them.
  • The crispy-creamy contrast happens almost by accident—wonton wrappers do the heavy lifting while you build layers of flavor.
  • You can prep the filling hours ahead and assemble right before baking, which means less stress when people arrive.
02 -
  • If you don't brush the wontons with oil before baking, they'll shrivel up like sad little paper cups instead of becoming golden and crispy.
  • Squeezing every bit of moisture out of the spinach after wilting prevents a wet filling that won't set properly even with the egg.
  • Assembling these the day before and refrigerating the filled cups actually improves them—the flavors meld, and they bake more evenly.
03 -
  • Don't let the cooked spinach cool completely before mixing it with the cheeses—it should be just warm enough that the cream cheese softens slightly when combined, creating a smoother filling.
  • If you notice some wontons puffing up unevenly during the pre-bake, gently press them down halfway through baking to ensure they stay cup-shaped.
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