Crispy Spinach Feta Wonton Cups (Printable Version)

Crispy baked wonton cups filled with creamy spinach and feta. Easy finger food 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

# Steps:

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 wonton cups for 5-7 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. Add spinach and cook until fully wilted, approximately 2 minutes. Remove excess moisture with a paper towel 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 thoroughly until ingredients are evenly distributed.
06 - Spoon approximately 1 tablespoon of the spinach-feta mixture into each pre-baked wonton cup, filling to just below the rim.
07 - Bake filled cups for 8-10 minutes until the filling is set and the edges of the wonton cups are crisp and golden brown.
08 - Allow cups to cool slightly. Garnish with fresh dill or parsley if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They taste restaurant-quality but come together in under 35 minutes, which means you can actually pull them off on a weeknight.
  • The filling is so versatile—swap in different herbs or add lemon zest, and suddenly they feel like a completely different dish.
  • People always ask for the recipe, and you'll love watching their faces when they realize how simple it actually is.
02 -
  • Drain your spinach properly—I learned this the hard way when my first batch turned out soggy because I lazily squeezed out the moisture without really thinking about it.
  • Don't skip the pre-baking of the wonton cups; it's the difference between crispy and chewy, and nobody wants chewy here.
03 -
  • Use a pastry brush to apply the olive oil evenly—fingers work but you'll end up with some cups getting more oil than others, which affects crispiness.
  • If your filling seems too wet, let the cooked spinach cool and press it gently with the back of a spoon to remove even more moisture before mixing with the cheese.
Return