Crispy Spinach Feta Wonton Cups (Print Version)

Creamy spinach feta filling baked in crispy wonton cups—ideal bite-sized appetizer for parties.

# What You'll Need:

→ Wonton Cups

01 - 24 square wonton wrappers
02 - 2 tablespoons olive oil for brushing

→ Spinach-Feta Filling

03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 7 ounces fresh spinach, chopped or 5 ounces frozen spinach thawed and drained
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 optional
12 - 1/4 teaspoon salt adjusted to taste

→ Garnish

13 - 2 tablespoons fresh dill or parsley, chopped optional

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin with cooking spray or oil.
02 - Brush each wonton wrapper lightly with olive oil. Press one wrapper into each cavity of the muffin tin, pleating slightly to fit snugly.
03 - Bake the wonton cups for 5 to 7 minutes until lightly golden. Remove from oven and set aside on a wire rack.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook until wilted, approximately 2 minutes. Remove excess moisture with paper towels and allow to cool slightly.
05 - In a mixing bowl, combine cooled spinach, crumbled feta cheese, softened cream cheese, Greek yogurt, egg, black pepper, nutmeg, and salt. Mix until the filling is well incorporated and uniform.
06 - Spoon approximately 1 tablespoon of the spinach-feta filling into each pre-baked wonton cup, filling to just below the rim.
07 - Bake for 8 to 10 minutes until the filling is set and the edges of the wonton cups are crisp and deep golden brown.
08 - Allow cups to cool slightly, then garnish with fresh dill or parsley if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They look fancy enough to fool anyone, but your secret is they actually take less time than ordering takeout.
  • The filling is creamy and tangy without being heavy, so you can eat way more than you probably should.
  • Make them hours ahead and just reheat for five minutes—the perfect move when you're already stressed about hosting.
02 -
  • Wet spinach will ruin everything—it's the one thing I learned the hard way by ending up with soggy, weeping cups that fell apart.
  • Don't skip the pre-baking step for the wonton cups; it makes the difference between crispy and disappointingly soft.
03 -
  • Brush the wonton wrappers generously enough that they get crispy, but not so much that they absorb oil and become greasy.
  • If your filling is too wet after mixing, let it sit in a fine-mesh strainer for five minutes to drain excess liquid before filling.
Go Back