Crispy Spinach Feta Wonton Cups (Printable)

Creamy spinach and feta filling nestled in golden, crispy wonton cups—ideal for effortless entertaining.

# What You Need:

→ Wonton Cups

01 - 24 square wonton wrappers
02 - 2 tablespoons olive oil for brushing

→ Spinach-Feta Filling

03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 7 ounces fresh spinach, chopped or 5 ounces frozen spinach thawed and drained
06 - 4 ounces feta cheese, crumbled
07 - 2 ounces cream cheese, softened
08 - 2 tablespoons plain Greek yogurt
09 - 1 large egg
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon nutmeg, optional
12 - 1/4 teaspoon salt or to taste

→ Garnish

13 - 2 tablespoons fresh dill or parsley, chopped optional

# Step-by-Step:

01 - Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin with cooking spray or oil.
02 - Brush each wonton wrapper lightly with olive oil. Press one wrapper into each cavity of the muffin tin, pleating slightly to fit the shape.
03 - Bake the wonton cups for 5 to 7 minutes until lightly golden. Remove from oven and set aside on a cooling rack.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook until completely wilted, approximately 2 minutes. Remove excess moisture by pressing with the back of a spoon. Allow to cool slightly.
05 - In a mixing bowl, combine cooled spinach, crumbled feta cheese, softened cream cheese, Greek yogurt, egg, black pepper, nutmeg, and salt. Mix until all ingredients are evenly distributed and well combined.
06 - Spoon approximately 1 tablespoon of the spinach-feta mixture into each pre-baked wonton cup, filling to just below the rim.
07 - Bake filled cups for 8 to 10 minutes until the filling is set and the edges of the wonton cups are crisp and golden brown.
08 - Allow cups to cool for 2 to 3 minutes before garnishing with fresh dill or parsley. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • They look like you spent hours in the kitchen when you actually spent maybe thirty minutes total, which is the kind of magic we all need.
  • You can make them ahead and just reheat—they're the appetizer equivalent of a get-out-of-jail-free card for last-minute gatherings.
  • One batch makes 24, so whether it's a small dinner or feeding a crowd, you're covered.
02 -
  • Spinach has a lot of water hiding in it, and if you don't cook it down and squeeze out the excess moisture before mixing with the cheese, your filling becomes a watery mess that slides out of the cups like it's making an escape.
  • The wonton cups themselves bake first for a reason—if you try to fill them raw and bake everything together, the wrappers stay chewy instead of crispy, which completely defeats the purpose.
03 -
  • Don't skip brushing the wonton wrappers with oil on both sides; this is what creates that audible crispness that makes people feel like they're eating something special.
  • If your filling seems too loose after mixing, let it sit in the fridge for 15 minutes and it'll tighten up, which makes it way easier to spoon into the cups without collapsing.
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