Crispy Spinach Feta Wonton Cups (Printable)

Golden crisp cups with savory spinach feta filling. Perfect bite-sized appetizer blending Asian and Greek flavors.

# 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

# Method:

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 cavity.
03 - Bake 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 and cook, stirring frequently, for approximately 2 minutes until wilted. Remove from heat and cool slightly.
06 - In a mixing bowl, combine feta cheese, cream cheese, Parmesan, green onions, egg, oregano, black pepper, and salt. Stir in the cooled spinach mixture until evenly combined.
07 - Spoon approximately 1 tablespoon of filling into each pre-baked wonton cup.
08 - Return to oven and bake for 8 to 10 minutes until filling is set and edges are golden brown.
09 - Cool for 5 minutes before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They look fancy enough to impress guests but genuinely take less than 40 minutes from start to finish.
  • The filling comes together in one bowl, and the wonton wrappers do most of the visual heavy lifting for you.
  • You can prep the filling ahead and bake them last-minute, which means less stress when people are actually coming over.
02 -
  • The cream cheese must be softened before you mix it, or you'll spend ten minutes trying to break it into the filling and end up with lumps that don't disappear.
  • Don't skip the pre-baking step for the wonton shells; they need that head start to crisp properly, or they'll stay chewy even after the second bake.
03 -
  • Brush the wonton wrappers generously enough to taste the oil in the crispy parts, but not so much that they end up soggy or burn.
  • The filling is forgiving about exact measurements; if you have less spinach or more cheese, the ratio adjusts naturally without ruining the dish.
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