Crispy Spinach Feta Wonton Cups (Print Version)

Creamy spinach-feta filling in crispy golden wonton cups. Easy, elegant appetizer for entertaining.

# 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
12 - 1/4 teaspoon salt

→ Garnish

13 - 2 tablespoons fresh dill or parsley, chopped

# How to Make It:

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 the cup shape.
03 - Bake wonton cups for 5 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. Add spinach and cook until wilted, approximately 2 minutes. Remove excess moisture and allow to cool slightly.
05 - In a mixing bowl, combine cooled spinach, crumbled feta cheese, cream cheese, Greek yogurt, egg, black pepper, nutmeg, and salt. Mix until well combined.
06 - Spoon approximately 1 tablespoon of spinach-feta mixture into each pre-baked wonton cup.
07 - Bake for 8 to 10 minutes until the filling is set and the edges of the wonton cups are crisp and golden brown.
08 - Allow to cool slightly before garnishing with fresh dill or parsley. Serve warm or at room temperature.

# Additional Tips::

01 -
  • They look impressively fancy but come together in under 40 minutes with ingredients you probably already have.
  • The contrast between the shatteringly crisp wonton shell and the creamy, tangy filling creates the kind of texture that keeps people reaching for just one more.
  • You can assemble them hours ahead and pop them in the oven right before guests arrive, which means less stress and more time to actually enjoy the party.
02 -
  • If you skip squeezing the moisture from cooked or thawed spinach, your filling will weep and turn the crispy cups soggy within minutes.
  • Brushing oil on the wrappers instead of spraying ensures even coverage and prevents those sad burnt spots that happen with aerosol spray.
  • Let the spinach cool slightly before mixing with the cheese and egg, or the heat will scramble the egg and create an unpleasant texture.
03 -
  • Use a pastry brush with soft bristles to coat each wrapper evenly without tearing the delicate dough.
  • If your feta is especially salty, rinse it briefly under cold water and pat dry before crumbling to avoid an overly briny filling.
  • Press the wonton wrappers firmly into the muffin tin corners so they hold their shape and dont shrink back during baking.
  • Rotate the muffin tin halfway through the final bake to ensure even browning on all sides.
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