Save to Pinterest My cousin showed up to book club with a tray of these, and I watched them vanish in minutes. The crunch of the wonton against the creamy spinach filling was so unexpected that I cornered her in the kitchen for the recipe. She laughed and said she'd been making them for years, tweaking the cheese ratio until it was just right. I made my first batch the following weekend and burned the edges because I got distracted by a phone call. Even slightly too dark, they disappeared before dinner.
I brought these to a potluck once, tucked between casseroles and sheet cakes, and they were gone before I even set down my purse. A friend asked if I'd catered them. Another grabbed three at once and said she'd never thought to put feta in a wonton wrapper. I realized then that sometimes the best recipes are the ones that surprise people, that break the rules just enough to feel exciting.
Ingredients
- Wonton wrappers: These turn impossibly crisp in the oven and form perfect little cups, just make sure theyre not dried out or theyll crack when you press them in.
- Olive oil or melted butter: Brushing the wrappers before baking gives them that golden, flaky texture, butter adds a richer flavor but olive oil keeps things lighter.
- Garlic: Just two cloves, but they perfume the whole filling, dont skip the quick saute or youll lose that aromatic base.
- Fresh baby spinach: It wilts down fast, so four cups becomes just enough for the filling, and the fresh leaves taste brighter than frozen.
- Feta cheese: This is the star, its salty and tangy and crumbles beautifully into the mix, I like a good quality block over pre-crumbled.
- Cream cheese: Softened cream cheese binds everything together and adds a silky richness that balances the feta.
- Parmesan cheese: Grated Parmesan deepens the savory notes and helps the filling hold its shape as it bakes.
- Green onions: They add a mild, fresh bite that cuts through the richness, plus a little color.
- Egg: One egg acts as the glue, keeping the filling from falling apart once its baked.
- Dried oregano: A half teaspoon brings a hint of Mediterranean warmth without overpowering the cheese.
- Black pepper and salt: Season carefully, the cheeses are already salty, so taste the filling before you add more.
Instructions
- Prep the Oven and Tin:
- Preheat your oven to 375°F and lightly grease a 24-cup mini muffin tin so the wonton cups release easily after baking. This step sets you up for success.
- Shape the Wonton Cups:
- Brush each wrapper with olive oil or melted butter, then press gently into each muffin cup, letting the corners stick up like little petals. Theyll crisp into golden shells.
- Par-Bake the Shells:
- Bake the empty cups for 6 to 7 minutes until theyre just starting to turn golden. This pre-bake keeps them from getting soggy once you add the filling.
- Saute the Garlic:
- Heat a tablespoon of olive oil in a skillet over medium heat, add the minced garlic, and let it sizzle for about 30 seconds until fragrant. Dont let it brown or itll taste bitter.
- Wilt the Spinach:
- Toss in the chopped spinach and stir until it wilts down, about 2 minutes. Remove from heat and let it cool so it doesnt scramble the egg later.
- Mix the Filling:
- In a bowl, combine the feta, cream cheese, Parmesan, green onions, egg, oregano, pepper, and salt, then fold in the cooled spinach until everything is evenly mixed. Taste it now and adjust the seasoning if needed.
- Fill the Cups:
- Spoon about a tablespoon of filling into each pre-baked wonton shell, pressing gently to nestle it in. Dont overfill or theyll spill over the edges.
- Bake Until Set:
- Return the tin to the oven and bake for 8 to 10 minutes until the filling is set and the edges of the wontons are deep golden brown. The smell will tell you when theyre ready.
- Cool and Serve:
- Let the cups cool in the tin for about 5 minutes so they firm up, then transfer to a plate. Serve them warm or at room temperature.
Save to Pinterest I remember setting out a platter of these at a family gathering, watching my uncle take one, then two, then three without saying a word. Later he asked if I could make them for his birthday party. That quiet approval meant more than any compliment. These little cups have a way of turning a regular evening into something people remember.
Make-Ahead Magic
You can mix the filling up to a day ahead and keep it covered in the fridge, which makes party prep so much easier. The wonton shells can be par-baked a few hours early and left at room temperature, then filled and finished right before guests arrive. I wouldnt assemble them too far in advance or the shells lose their crunch. If you have leftovers, reheat them in a 350°F oven for a few minutes to crisp them back up, microwaving makes them rubbery.
Swaps and Tweaks
If you cant find fresh spinach, use a cup of frozen spinach thawed and squeezed dry, really dry, or the filling will be watery. Some people like to add a pinch of red pepper flakes for heat, or swap half the feta for goat cheese if they want something creamier. I once used sun-dried tomatoes in place of some of the spinach and it was incredible. You can also brush the wonton wrappers with melted butter instead of olive oil for a richer, more golden finish.
Serving and Storing
These are best served warm or at room temperature, and they pair beautifully with a crisp white wine like Sauvignon Blanc. Leftovers keep in an airtight container in the fridge for up to two days, though theyre never quite as crispy reheated. I like to set them out on a platter with a few lemon wedges for squeezing, the brightness cuts through the richness. If youre making them for a crowd, double the batch, they go faster than you think.
- Serve on a flat platter so the delicate cups dont tip over.
- Garnish with a sprinkle of fresh oregano or a drizzle of balsamic glaze for extra flair.
- Keep a few extra wonton wrappers on hand in case any tear during shaping.
Save to Pinterest These wonton cups have become my go-to whenever I need something that feels special but doesnt tie me to the kitchen all day. Theyre proof that a little crunch and a lot of cheese can turn any gathering into something worth remembering.
Common Recipe Questions
- → Can I make these wonton cups ahead of time?
Yes, you can prepare the wonton cups in advance. Bake the shells and prepare the filling separately, then store in the refrigerator. Assemble and bake just before serving for the best crispy texture.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 1 cup of frozen spinach, thawed and thoroughly drained. Squeeze out excess moisture with a clean kitchen towel to prevent soggy filling.
- → How do I store leftovers?
Store leftover wonton cups in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
- → Can I substitute the feta cheese?
Yes, you can use goat cheese or ricotta as alternatives. The flavor will be slightly different but equally delicious. Adjust salt accordingly as feta is naturally saltier.
- → What can I serve alongside these wonton cups?
These pair beautifully with a crisp white wine like Sauvignon Blanc. You can also serve them with a side of tzatziki sauce or a light marinara for dipping.
- → Can I freeze these for later?
Yes, freeze assembled but unbaked cups on a baking sheet, then transfer to freezer bags. Bake from frozen, adding 3-5 minutes to the cooking time.