Pin this Last summer my neighbor Elena brought these to our rooftop potluck and I honestly hovered near the platter the entire evening. She laughed watching me snag my third one and finally wrote down the recipe on the back of a cocktail napkin. Now they are the first thing I reach for when I need something impressive but actually manageable.
I made these for my book club last month and someone actually asked for the recipe before we even discussed the book. They vanished so fast that I started doubling the batch immediately because watching friends reach for an empty platter is just sad.
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Ingredients
- 24 wonton wrappers: These create the perfect crispy vessel and bake up beautifully golden in mini muffin tins
- 2 tablespoons extra-virgin olive oil: Brushing the wrappers keeps them from getting too crisp and helps achieve that lovely golden color
- 1 small shallot: Finely chopped shallots add a subtle sweetness that regular onions sometimes lack
- 2 cloves garlic: Minced fresh garlic provides that aromatic backbone Mediterranean flavors crave
- 6 ounces fresh baby spinach: Roughly chop it yourself since pre-chopped often includes tough stems
- 4 ounces feta cheese: Crumbled by hand creates the best texture and distribution throughout the filling
- 2 tablespoons ricotta cheese: Optional but adds a luxurious creaminess that balances the crumbly feta perfectly
- 1 teaspoon lemon zest: Use a microplane to get just the bright yellow part avoiding any bitter white pith
- ½ teaspoon dried oregano and dill: These two herbs together create that classic Mediterranean flavor profile everyone recognizes
- Fresh parsley: Finely chopped at the end adds a fresh pop of color and brightness
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Instructions
- Prepare the wonton shells:
- Preheat your oven to 375 degrees and lightly brush each cup of a 24 cup mini muffin tin with olive oil. Press a wonton wrapper into each cup and brush the exposed edges with remaining oil then bake for 5 minutes until just starting to turn golden.
- Cook the spinach mixture:
- Warm olive oil in a skillet over medium heat then sauté shallot for 2 minutes until translucent. Add garlic for 30 seconds then toss in spinach in batches stirring until wilted and most moisture evaporates about 2 to 3 minutes.
- Make the filling:
- Transfer spinach to a paper lined bowl and press gently to remove excess liquid letting it cool for 2 minutes. Combine drained spinach with feta ricotta lemon zest oregano dill pepper salt and parsley stirring until evenly mixed.
- Fill and bake the crisps:
- Spoon about 1 heaping teaspoon of filling into each pre-baked wonton shell filling almost to the top. Return to oven and bake 8 to 10 minutes until wrapper edges are golden and filling is heated through and set.
Pin this My sister in law asked if I could make these for her birthday party and ended up texting me at midnight that same night asking how soon she could reasonably make them again for herself. That is when you know a recipe is a keeper.
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Make Ahead Magic
The spinach mixture can be prepared up to a day in advance and stored covered in the refrigerator. I actually think the flavors meld better overnight but do not fill the shells until right before baking or they will get soggy and disappointing.
Serving Suggestions
These work beautifully warm or at room temperature which makes them perfect for parties. I have found they pair nicely with a crisp white wine or as part of a larger Mediterranean spread with hummus and olives.
Ways to Switch It Up
Sometimes I like to play around with the filling based on what I have in the fridge or what sounds good. The basic formula is forgiving enough to handle some creative changes while still delivering those delicious Mediterranean vibes.
- Add chopped sun dried tomatoes for a deeper sweeter flavor
- Mix in some chopped kalamata olives for a briny punch
- Substitute phyllo dough squares if you want an even lighter crisp
Pin this These little crisps have become my go to for bringing something special to gatherings without spending my entire day in the kitchen. Watching friends reach for just one more is absolutely the best feeling.
Frequently Asked Recipe Questions
- → Can I make these crisps ahead of time?
Yes, the spinach and feta filling mixture can be prepared up to one day in advance. Store it covered in the refrigerator and fill the wonton shells just before baking for the best texture and freshness.
- → What can I use as an alternative to wonton wrappers?
If wonton wrappers are unavailable, phyllo dough cut into approximately 2½-inch squares works as an excellent substitute, providing a similarly delicate and crispy texture once baked.
- → Are these suitable for a vegetarian diet?
Absolutely! These crisps are completely vegetarian, making them a delicious and suitable appetizer option for those following a meat-free eating plan.
- → How should I serve these Mediterranean crisps?
These savory bites are best served warm or at room temperature. For an extra touch, garnish them just before serving with sesame seeds, toasted pine nuts, or a pinch of smoked paprika.
- → Can I customize the filling with other ingredients?
Certainly! For a delightful flavor variation, consider adding chopped sun-dried tomatoes or kalamata olives to the spinach and feta mixture. You can also adjust the types of dried or fresh herbs to suit your taste preferences.
