Crispy Spinach Feta Wonton Cups (Print View)

Golden crisp wonton cups with savory spinach feta filling, ready in 35 minutes

# What You’ll 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 feta cheese, crumbled
07 - 1/2 cup cream cheese, softened
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, adjusted to taste

# 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 gently into each muffin cup, shaping to fit properly.
03 - Bake wonton shells for 6 to 7 minutes until lightly golden. Remove from oven and set aside to cool slightly.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook, stirring occasionally, until wilted, approximately 2 minutes. Remove from heat and allow to cool.
05 - 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 combined and uniform.
06 - Spoon approximately 1 tablespoon of filling into each pre-baked wonton cup, filling to just below the rim.
07 - Return filled wonton cups to oven and bake for 8 to 10 minutes until the filling is set and the edges are golden brown.
08 - Cool wonton cups for 5 minutes before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • They're ready in under 40 minutes, which means you can pull together an impressive spread without spending your whole day in the kitchen.
  • The contrast between the shatteringly crisp wonton cup and the creamy, savory filling is genuinely addictive—guests always ask for the recipe.
  • You can make them ahead and rewarm them, so hosting becomes less stressful and more enjoyable.
02 -
  • Overworking the spinach filling can make it dense and heavy—fold gently and stop as soon as everything is combined.
  • If your feta is very salty, reduce or skip the added salt initially and taste before serving, since the cheeses do a lot of flavoring work already.
03 -
  • Letting the spinach cool before mixing it into the filling prevents the egg from cooking prematurely, which keeps the texture smooth and creamy.
  • Pressing the wonton wrappers into the cups while they're still warm makes them more pliable and less likely to crack or break as you shape them.
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