Save My neighbor Sarah brought these to a book club meeting last spring, and I watched everyone reach for a second one before the first had even cooled on their plate. The moment I tasted that crispy wonton shell giving way to the creamy, savory spinach and feta filling, I knew I had to steal the recipe. Turns out she'd been making them for years at her catering gigs, perfecting the balance between crisp and tender in just a few tries. Now they're my go-to when I need something that looks impressive but doesn't require hours in the kitchen.
I made these for the first time on a Tuesday evening when my partner's coworkers were dropping by unexpectedly. I panicked, found wonton wrappers in the freezer, and threw together whatever cheese was in the fridge. The fact that they turned out golden and delicious on the first attempt felt like pure luck, but now I understand it's because the formula is actually pretty forgiving. That night taught me that sometimes the best appetizers come from working with what you have rather than waiting for the perfect ingredient list.
Ingredients
- Wonton wrappers (24 squares): These are the foundation, and they crisp up beautifully in the oven without frying, which feels like a small miracle when you want something that tastes indulgent but isn't.
- Olive oil or melted butter (2 tbsp): Either works, though butter gives a slightly richer golden color that catches the light when you serve them.
- Olive oil (1 tbsp): Use this for sautéing the garlic and spinach, where its flavor actually matters in the filling.
- Garlic (2 cloves, minced): Fresh garlic makes a real difference here; the aroma when it hits the hot oil sets the entire tone for the filling.
- Fresh baby spinach (4 cups): It wilts down dramatically, which always surprises people who think you're using way too much; trust the process.
- Feta cheese (1 cup, crumbled): This is the star flavor, so don't skip it or swap it for something milder unless you want a completely different dish.
- Cream cheese (1/2 cup, softened): It acts as a binder and keeps the filling creamy rather than crumbly, which changes everything texture-wise.
- Parmesan cheese (1/4 cup, grated): A sharp note that prevents the filling from tasting one-dimensional.
- Green onions (2, finely sliced): The fresh brightness here is what keeps people from realizing this is technically just cheese and vegetables.
- Egg (1 large): This helps everything bind together and sets properly in the oven.
- Dried oregano (1/2 tsp): A touch of Mediterranean seasoning that ties the Greek and Asian flavors together in an unexpected way.
- Black pepper and salt (1/4 tsp each, or to taste): Taste as you go; the feta already brings saltiness, so you might need less than you think.
Instructions
- Heat your oven and prep the tin:
- Preheat to 375°F and lightly grease your 24-cup mini muffin tin. Cold oil on the brush prevents the wonton wrappers from sticking, which saves you from a frustrated five minutes later.
- Oil and shape the wonton shells:
- Brush each wrapper lightly with oil or butter, then gently press one into each muffin cup. Don't be rough; they'll crack if you force them, but they're more flexible than you'd expect if you handle them kindly.
- Pre-bake the shells:
- Bake for 6–7 minutes until they're lightly golden and firm enough to hold filling without collapsing. You'll know they're ready when they smell toasty and hold their shape when you touch them.
- Cook the garlic and spinach:
- While the shells bake, heat oil in a skillet over medium heat, add garlic for just 30 seconds, then add spinach and stir until wilted, about 2 minutes. The moment it releases its moisture and darkens slightly, take it off heat; over-cooking makes it bitter.
- Cool the spinach and make the filling:
- Let the spinach cool while you combine feta, cream cheese, Parmesan, green onions, egg, oregano, pepper, and salt in a bowl. Stir in the cooled spinach until everything is evenly distributed and there are no white streaks of cream cheese left.
- Fill the shells:
- Spoon about 1 tablespoon of filling into each pre-baked wonton cup, filling them generously but not overflowing. A small spoon makes this easier and less messy than you'd think.
- Final bake:
- Return to the oven for 8–10 minutes until the filling is set and the edges are deeply golden. They'll continue cooking slightly as they cool, so slightly underbaked is better than over-baked.
- Cool and serve:
- Let them rest for 5 minutes before eating or transferring to a serving plate. They're delicious warm, room temperature, or even cold from the fridge the next day.
Save These little cups have become my secret weapon for potlucks and unexpected guests. There's something about handing someone a warm, crispy appetizer that fits perfectly in one bite that makes them feel genuinely cared for.
Spinach and Cheese Flavor Combinations
The magic of this filling is how the sharp feta plays against the creamy base of cream cheese, while the spinach keeps everything tasting fresh rather than heavy. If you want to experiment, ricotta works in place of cream cheese and tastes slightly lighter, though you'll need to drain it first if it's wet. The green onions are more important than they seem; they're what prevent this from tasting like a baked cheese blob.
Make-Ahead and Storage Strategy
You can prepare the filling up to a day ahead and keep it covered in the fridge, which means you only need 20 minutes to assemble and bake when guests are coming. The baked cups keep well in an airtight container for three days, and you can warm them gently in a 300°F oven for about 5 minutes if you want them hot rather than room temperature. I've found that making them the morning of an event and serving them at room temperature actually works perfectly, since there's less risk of burning the edges while reheating.
Variations and Personal Tweaks
After making these dozens of times, I've learned that frozen spinach works beautifully if you squeeze it dry enough, using about 1 cup thawed. A pinch of red pepper flakes adds a gentle heat that doesn't overpower the flavors, and some people swear by adding a tiny bit of lemon zest to brighten everything up. If you want to make them less vegetarian, crumbled bacon or a handful of pine nuts stirred into the filling takes them in a completely different direction.
- Always taste the filling for salt before baking; the feta might already provide enough seasoning for your preference.
- If your muffin tin is darker or thinner than standard, check the baking times early since browning speeds vary.
- Keep wonton wrappers covered with a damp towel while working to prevent them from drying out and becoming brittle.
Save These cups feel like you've spent hours on them, but you'll actually be measuring ingredients into a bowl and rotating a pan in the oven. That gap between effort and impact is exactly what makes a recipe worth keeping.
Recipe Guide
- → Can I make these ahead of time?
Yes, bake the wonton shells up to 2 days ahead and store in an airtight container. Prepare the filling and refrigerate separately. Fill and bake just before serving for best results.
- → What can I substitute for feta cheese?
Goat cheese, ricotta, or a combination of mozzarella and Parmesan work well. The flavor profile will change slightly but still deliver delicious results.
- → How do I prevent soggy bottoms?
Pre-bake the wonton shells until lightly golden before adding filling. Also ensure the spinach mixture has cooled slightly and excess moisture is removed before combining with cheeses.
- → Can these be frozen?
Freeze baked unfilled cups for up to 2 weeks. Thaw at room temperature then crisp in a 350°F oven for 3-4 minutes. Filled cups are best enjoyed fresh.
- → What other fillings work well?
Try combinations like cream cheese with scallions, crab and cream cheese, or Mediterranean blends with sun-dried tomatoes and olives. Keep filling moist to prevent drying during baking.
- → Do I need a mini muffin tin?
A mini muffin tin creates the best shape, but you can use a regular muffin tin for larger cups or shape them free-form on a baking sheet. Adjust baking time accordingly.