Crispy Spinach Feta Wonton Cups (Printable Version)

Golden wonton cups filled with savory spinach, feta, and cream cheese. Ready in 35 minutes for delightful appetizers.

# 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

# Steps to Follow:

01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - Brush each wonton wrapper lightly with olive oil or melted butter. Press one wrapper into each muffin cup, shaping gently to fit the bottom and sides.
03 - Bake the 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 crumbled feta cheese, softened cream cheese, grated Parmesan, sliced green onions, egg, dried oregano, black pepper, and salt. Fold in the cooled spinach mixture until well incorporated.
07 - Spoon approximately 1 tablespoon of filling into each pre-baked wonton cup, distributing evenly.
08 - Return filled cups to oven and bake for 8 to 10 minutes, until filling is set and edges are golden brown.
09 - Allow wonton cups to cool for 5 minutes before serving. Serve warm or at room temperature.

# Additional Tips::

01 -
  • They look impressive but come together in about half an hour, so you can make them right before guests arrive.
  • The contrast between the crispy shell and the warm, savory filling is completely addictive.
  • You can prep the filling a day ahead and just assemble and bake when youre ready.
02 -
  • If you skip the par-bake, the wonton cups will turn soggy under the weight of the filling, trust me, I learned this the hard way.
  • Let the spinach cool completely before mixing it with the egg, or youll end up with scrambled bits in your filling.
  • Dont overfill the cups, a tablespoon is plenty, any more and the filling will bubble over and stick to the tin.
03 -
  • Use a pastry brush to coat the wonton wrappers evenly, it prevents dry spots that burn before the rest crisps up.
  • If your muffin tin cups are shallow, fold the wonton corners down slightly so they dont stick up too high and burn.
  • Taste the filling before you spoon it into the shells, its your last chance to adjust salt, pepper, or cheese.
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