Crispy Spinach Feta Wonton Cups (Print Version)

Golden crispy shells filled with savory spinach and feta cheese blend

# Components:

→ Wonton Cups

01 - 24 square wonton wrappers
02 - 2 tablespoons olive oil or melted butter

→ 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or oil.
02 - Brush each wonton wrapper lightly with olive oil or melted butter. Press one wrapper into each muffin cup, gently shaping to fit the contours.
03 - Bake wonton shells for 6 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 chopped spinach and cook, stirring frequently, until wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
05 - In a mixing bowl, combine feta cheese, cream cheese, Parmesan cheese, green onions, egg, dried oregano, black pepper, and salt. Stir in the cooled spinach mixture until thoroughly combined.
06 - Spoon approximately 1 tablespoon of filling into each pre-baked wonton cup, distributing evenly among all 24 cups.
07 - Return filled cups to oven and bake for 8 to 10 minutes until filling is set and edges are golden brown.
08 - Cool for 5 minutes before serving. Serve warm or at room temperature as desired.

# Expert Advice:

01 -
  • Irresistible Texture: The contrast between the crunchy shell and creamy filling is addictive.
  • Quick and Easy: With only 20 minutes of prep, these appetizers come together in a flash.
  • Vegetarian Friendly: A meat-free option that doesn't compromise on bold, savory flavor.
  • Party Ready: They are perfectly portioned for easy serving and look beautiful on any platter.
02 -
  • Drain Well: If using frozen spinach, squeeze it in a clean kitchen towel until completely dry to prevent soggy cups.
  • Don't Overfill: Use just one tablespoon of filling per cup to ensure even baking and a good ratio of crunch to creaminess.
  • Prep Ahead: You can sauté the spinach and mix the cheese filling a few hours in advance to save time during your event.
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