Crispy Spinach Feta Wonton Cups (Print Version)

Golden wonton shells filled with creamy spinach and feta mixture. Perfect bite-sized appetizers for any occasion.

# Components:

→ 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

# Directions:

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 the contours.
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 to the skillet and cook, stirring frequently, until wilted (approximately 2 minutes). Remove from heat and allow to cool slightly.
06 - In a mixing bowl, combine feta cheese, cream cheese, Parmesan cheese, green onions, egg, dried oregano, black pepper, and salt. Stir 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 cups to the oven and bake for 8 to 10 minutes, until the filling is set and the edges are golden brown.
09 - Cool for 5 minutes before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They look fancy but come together in about half an hour, so you can pull off impressive without the stress.
  • The contrast between the crispy wonton shell and creamy, tangy filling is ridiculously satisfying.
  • You can prep the cups and filling ahead, then just assemble and bake right before guests arrive.
  • Even people who claim they don't like spinach tend to reach for seconds.
02 -
  • If you skip brushing the wonton wrappers with oil, they'll stay pale and limp instead of turning crisp and golden.
  • Let the spinach cool before mixing it with the egg, or the egg will cook in streaks and the filling will look curdled.
  • Press the wonton wrappers gently into the muffin cups without tearing them, they're delicate but surprisingly forgiving if you're careful.
03 -
  • Press the wonton wrappers into the muffin cups at a slight angle so the points stick up, it makes them look more dramatic and helps the edges crisp evenly.
  • Taste your filling before you spoon it into the cups and adjust the salt, because feta can vary wildly in how salty it is.
  • If the edges of the cups start browning too fast, tent the tin loosely with foil for the last few minutes of baking.
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