Crispy Spinach Feta Wonton Cups (Printable)

Crispy wonton shells filled with creamy spinach and feta blend for effortless entertaining.

# What You'll Need:

→ 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 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

# 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, shaping gently to fit the cup 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.
05 - Add chopped spinach to the skillet and cook, stirring frequently, until wilted approximately 2 minutes. Remove from heat and allow to cool slightly.
06 - 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 evenly incorporated.
07 - Spoon approximately 1 tablespoon of filling into each prebaked wonton cup, distributing evenly.
08 - Return filled cups to oven and bake for 8 to 10 minutes, until filling is set and cup edges are golden brown.
09 - Allow cups to cool for 5 minutes on the muffin tin. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They look restaurant-quality but come together in under 40 minutes, which means you can actually enjoy your guests instead of being tied to the kitchen.
  • The spinach and feta filling tastes like a Mediterranean dream wrapped in crispy Asian charm, making them feel fancy without requiring any fancy technique.
02 -
  • If your spinach releases too much liquid during cooking, the filling will become soggy and your wonton cups will get mushy—always sauté the spinach and let it cool before folding it in.
  • Pressing the wonton wrappers too aggressively into the muffin cups will tear them, so gentle pressure with your fingertips works better than forcing them down.
03 -
  • Don't skip the initial 6 to 7 minute pre-bake of the wonton cups alone—this creates a structural foundation that won't collapse under the weight of the filling.
  • If your filling seems too wet after folding in the spinach, let it sit in the refrigerator for 15 minutes and it will firm up slightly, making it easier to spoon without overflow.
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