Crispy Spinach Feta Cups

My neighbor handed me a wonton wrapper one afternoon while we were commiserating over a potluck disaster, and somehow that simple square of dough sparked an idea. I'd been thinking about Greek flavors but wanted something you could eat in one bite, something that wouldn't leave feta crumbles on your good clothes. That's when it clicked—why not bake spinach and feta into crispy wonton cups? The result was so good that people started asking me to bring them to every gathering, and now I can't show my face at a party without a tray of these little golden pockets.

I made these for my sister's dinner party last spring, and watching her guests grab a second (then a third) one told me everything I needed to know. Someone asked if they were homemade, and when my sister nodded, the look on that person's face was worth every minute of assembly. That's the magic of this recipe—it tastes like you spent hours in the kitchen when really you've just got good timing and a muffin tin.

Ingredients

• 24 square wonton wrappers: These are your edible cups, and they're fragile until they hit the oven, so handle them gently and keep them covered with a damp towel if you're not using them immediately.
• 2 tbsp olive oil or melted butter for brushing: The brush is your friend here—you need just enough to help them crisp without making them greasy.
• 1 tbsp olive oil: A small amount for sautéing the garlic without burning it.
• 2 cloves garlic, minced: Fresh garlic makes all the difference; jarred will leave a slightly metallic taste that you'll notice once you know what to listen for.
• 4 cups fresh baby spinach, chopped: Baby spinach wilts faster and tastes sweeter than the mature stuff—don't skip that step of chopping it first.
• 1 cup feta cheese, crumbled: The star of the show, bringing saltiness and tang that balances everything else.
• 1/2 cup cream cheese, softened: This acts as a binder and makes the filling creamy without being heavy.
• 1/4 cup grated Parmesan cheese: A sharpness that cuts through the richness and adds depth.
• 2 green onions, finely sliced: The color and freshness are just as important as the flavor.
• 1 large egg: Your binding agent that keeps everything together when it bakes.
• 1/2 tsp dried oregano: Greek seasoning that ties the whole Mediterranean vibe together.
• 1/4 tsp black pepper and 1/4 tsp salt: Taste as you go because feta is already quite salty.

Instructions

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

Check price on Amazon

Get your oven ready and prep the tin:

Heat your oven to 375°F and lightly grease a 24-cup mini muffin tin with a bit of oil or cooking spray. This step matters because even a light coating prevents sticking drama later.

Brush and shape the wonton wrappers:

Take each wrapper, brush it lightly with olive oil or melted butter on both sides, and gently press it into a muffin cup. They'll fight you a little at first, but just be patient and let gravity help—they'll settle into shape.

Pre-bake the wonton shells:

Bake for 6 to 7 minutes until they're lightly golden and crispy all over. You'll know they're done when they feel papery and hold their shape without you supporting them.

Sauté the garlic while the shells bake:

Heat 1 tablespoon of olive oil in a skillet over medium heat, add your minced garlic, and let it sizzle for about 30 seconds until the kitchen smells like garlic. Don't walk away—burned garlic is bitter and unforgiving.

Wilt the spinach:

Add your chopped spinach to the skillet and stir constantly for about 2 minutes until it goes from bright green to dark and wilted. Once it's done, spread it on a plate to cool slightly so it doesn't cook the egg when you mix everything together.

Combine the filling:

In a mixing bowl, add the feta, cream cheese, Parmesan, green onions, egg, oregano, pepper, and salt, then stir until mostly smooth. Fold in the cooled spinach gently—you don't need to pulverize it, just distribute it evenly.

Fill the wonton cups:

Spoon about 1 tablespoon of filling into each pre-baked wonton shell. Don't overstuff or the filling will ooze out the sides, which sounds dramatic but happens more often than you'd think.

Bake until set and golden:

Return the filled cups to the oven for 8 to 10 minutes until the filling is set and the edges of the wonton wrappers are deep golden brown. You want them crispy, not pale.

Cool before serving:

Let them sit in the tin for 5 minutes before transferring to a serving plate. This cooling time lets the filling firm up so it doesn't fall apart when someone picks one up.

Pin It

Last winter, my mom came to visit and we made three batches of these on a rainy Sunday, just the two of us in the kitchen with music playing and no particular rush. She ate one warm from the oven and said something like, "This is what restaurant food tastes like," and I realized these little cups had become more than just an appetizer—they were a moment we'd made together. Now whenever I'm feeling like I need to impress someone or just want to feel like a competent human being in the kitchen, I make a tray of these.

Why Frozen Spinach Works Too

Fresh spinach is gorgeous and I love using it when I have it on hand, but frozen spinach is secretly the reliable friend who always shows up prepared. The key is thawing it thoroughly and wringing it out like you're angry at it—I usually wrap it in a paper towel and squeeze over the sink until no more liquid comes out. The flavor is just as good and sometimes even more concentrated, and you skip the whole chopping step.

Making Them Ahead

You can absolutely prepare the filling a day or two in advance and store it in an airtight container in the fridge, which takes a lot of stress out of entertaining. The wonton shells can be pre-baked hours ahead too, though they're best filled and baked fresh on the day you're serving them so they stay as crispy as possible. If you do need to assemble them earlier, cover the filled cups with plastic wrap and bake them straight from the cold—just add a minute or two to the baking time.

Flavor Variations and Serving Ideas

These cups are incredibly flexible, and I've found myself tweaking them based on what I have or what mood I'm in. A pinch of red pepper flakes brings welcome heat, while a tiny squeeze of fresh lemon juice adds brightness that surprises people. They pair beautifully with a crisp white wine like Sauvignon Blanc, or honestly just with cold sparkling water and good company, and they're equally at home at a formal dinner party or a casual hangout where everyone's crowded around the kitchen island.

• Try adding sun-dried tomatoes or a touch of pesto to the filling for a different Mediterranean spin.
• For extra richness, stir in a tablespoon of sour cream instead of some of the cream cheese.
• Serve them at room temperature for an easy make-ahead option that tastes just as good as warm.

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

Check price on Amazon

Pin It

These little golden cups have a way of disappearing faster than you expect, so I always make more than I think I'll need. There's something deeply satisfying about handing someone a warm, crispy wonton filled with creamy, savory goodness and watching their face light up.

Recipe Questions & Answers

→ Can I prepare spinach feta cups ahead of time?

Yes, you can bake the wonton shells up to a day ahead and store them in an airtight container. Prepare the filling and refrigerate separately. Fill and bake for 8–10 minutes before serving for optimal crispness.

→ What can I substitute for wonton wrappers?

Phyllo dough cups work well as an alternative. Cut phyllo sheets into squares, press into muffin tins, and brush with butter before baking. Mini tart shells or filo pastry cases also create delicious vessels for the filling.

→ How do I prevent soggy bottoms?

Pre-bake the wonton shells until lightly golden before adding filling. Ensure cooked spinach is well-drained and slightly cooled before mixing with cheeses. This double-baking technique maintains crisp texture throughout.

→ Can I freeze these appetizers?

Freeze unfilled baked wonton cups for up to 2 weeks. Thaw at room temperature, fill with prepared mixture, and bake. Alternatively, freeze assembled unbaked cups and increase baking time by 2–3 minutes from frozen.

→ What dipping sauce complements these cups?

A simple yogurt-dill sauce with lemon, tzatziki, or honey-mustard glaze pairs beautifully. The creamy, tangy elements enhance the feta while balancing the crispy wonton texture.

→ How can I add more protein?

Incorporate cooked, crumbled bacon or diced chicken into the filling mixture. Alternatively, add chopped sun-dried tomatoes or artichoke hearts for extra flavor depth without overwhelming the delicate balance.