# Components:
→ 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, adjusted to taste
→ Garnish
13 - 2 tablespoons fresh dill or parsley, chopped, optional
# Directions:
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 contours.
03 - Bake the wonton cups for 5 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. Add spinach and cook until wilted, approximately 2 minutes. Remove excess moisture if necessary. Transfer to a plate and let cool slightly.
05 - In a mixing bowl, combine cooled spinach, crumbled feta, softened cream cheese, Greek yogurt, egg, black pepper, nutmeg, and salt. Mix until well incorporated and smooth.
06 - Spoon approximately 1 tablespoon of the spinach-feta mixture into each pre-baked wonton cup, distributing evenly.
07 - Bake for 8 to 10 minutes until the filling is set and the edges of the wonton cups are crisp and golden brown.
08 - Allow to cool slightly before garnishing with fresh dill or parsley. Serve warm or at room temperature.
