Crispy Spinach Feta Wonton Cups (Print version)

Golden crisp cups filled with savory spinach and feta blend, perfect for sharing.

# What You 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

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - Brush each wonton wrapper lightly with olive oil or melted butter. Press one wrapper into each muffin cup, shaping gently to fit the bottom and sides.
03 - Bake wonton shells for 6 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 until fragrant.
05 - Add chopped spinach and cook, stirring constantly, 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, oregano, black pepper, and salt. Stir in the cooled spinach mixture until well incorporated.
07 - Spoon approximately 1 tablespoon of filling into each pre-baked wonton cup, distributing evenly.
08 - Return filled wonton cups to oven and bake for 8 to 10 minutes, until filling is set and edges are golden brown.
09 - Cool for 5 minutes before removing from muffin tin. Serve warm or at room temperature.

# Expert tips:

01 -
  • They look fancy enough to impress but honest enough that you won't stress about the details.
  • The contrast between crispy shells and creamy, herbaceous filling is genuinely addictive.
  • You can make them ahead and reheat them for parties, which means less scrambling when guests arrive.
02 -
  • Squeeze every drop of moisture from frozen spinach—excess water is the enemy of a crispy shell and smooth filling.
  • Don't skip the initial 6-7 minute bake of the wonton cups alone; this step is what separates crispy from soggy.
03 -
  • If your wonton wrappers are drying out while you work, cover the stack with a damp paper towel—they become impossible to handle once they fully dry.
  • A pinch of red pepper flakes stirred into the filling adds subtle heat that makes people want to keep eating without realizing why.
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