Crispy Spinach Feta Wonton Cups (Printable Version)

Crispy wonton shells filled with creamy spinach and feta blend. Ideal appetizer for gatherings and parties.

# 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, or to taste

# Steps:

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 snugly.
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 constantly, until completely 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. Fold in the cooled spinach mixture until evenly distributed.
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 filling is set and edges are golden brown.
09 - Cool for 5 minutes before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They look fancy enough to impress at parties but take barely thirty-five minutes from start to table.
  • The filling comes together in one bowl while your oven does most of the work for you.
  • You can make them ahead and reheat them for five minutes—they taste just as good at room temperature too.
02 -
  • If your filling feels too wet when you make it, you either didn't cool the spinach enough or your cream cheese was too soft—chill the whole mixture for ten minutes and it'll become much easier to work with.
  • The egg in the filling isn't there for flavor, it's there to bind everything together, so resist the urge to skip it thinking it won't matter.
03 -
  • Frozen spinach works perfectly fine if that's what you have, just thaw it completely and squeeze every drop of water out with paper towels or it'll make your filling soggy.
  • These pair unexpectedly well with a crisp Sauvignon Blanc, but honestly they're just as good with cold beer or sparkling water with a lemon wedge.
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