Crispy Spinach Feta Cups (Printable)

Golden wonton cups filled with savory spinach and feta—a perfect bite-sized appetizer for entertaining.

# 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 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

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin and set aside.
02 - Brush each wonton wrapper lightly with olive oil or melted butter. Press one wrapper into each muffin cup, shaping gently to fit the tin.
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 constantly, 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. Fold in the cooled spinach mixture until well combined.
07 - Spoon approximately 1 tablespoon of filling into each pre-baked wonton cup, distributing evenly.
08 - Return filled wonton cups to oven and bake for 8 to 10 minutes, until the filling is set and the edges are golden brown.
09 - Cool for 5 minutes before serving. Serve warm or at room temperature.

# Expert Tips:

01 -
  • They're bite-sized but feel fancy enough to impress, which is basically the dream for any appetizer.
  • The filling can be prepped ahead, so you're only fighting the oven timer on the day you need them.
  • Wonton wrappers crisp up like nothing else, and that contrast with the creamy feta filling is genuinely addictive.
02 -
  • If you use frozen spinach, thaw it completely and squeeze it absolutely dry in a clean kitchen towel—extra moisture will make the filling watery and your cups soggy.
  • The filling will taste slightly bland on its own, but it comes alive once the wonton shells bake and concentrate the flavors, so trust the process and don't oversalt.
03 -
  • Buy pre-made wonton wrappers from the produce section rather than making them from scratch—life is short and this recipe is already a win.
  • If one wrapper tears or cracks during pressing, just carefully remove it and swap in a fresh one; no one will ever know it happened.
Go Back