Save The smell of garlic hitting hot olive oil always takes me straight back to my kitchen counter, elbow-deep in wonton wrappers I wasn't sure I'd ever used before. I'd volunteered to bring appetizers to a dinner party without a solid plan, and these little cups came together in a happy panic. Watching them puff up golden in the oven felt like a small miracle. They disappeared from the platter faster than anything else that night, and I've been making them ever since.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made these for my sister's birthday brunch last spring, and she kept sneaking back to the kitchen to grab more before anyone else could. We ended up sitting on the back porch with the last few cups, still warm, talking until the sun started to set. It's funny how a simple appetizer can turn into one of those quiet, perfect afternoons you remember for no reason at all.
Ingredients
- Wonton wrappers: These thin squares crisp up beautifully in the oven and hold their shape without getting soggy, just make sure to brush them with oil so they turn golden and flaky.
- Olive oil or melted butter: Brushing the wrappers with fat is what makes them crisp and rich, butter adds a little more flavor but olive oil keeps things lighter.
- Garlic: Just two cloves perfume the whole filling, but don't let them burn or they'll taste bitter instead of sweet and mellow.
- Fresh baby spinach: It wilts down to almost nothing, so don't be alarmed by the pile in your pan, and chopping it first makes the filling easier to spoon into the cups.
- Feta cheese: This is where the tangy, salty punch comes from, and crumbled feta mixes in more evenly than big chunks.
- Cream cheese: Softened cream cheese binds everything together and adds a creamy richness that balances the sharpness of the feta.
- Parmesan cheese: Grated Parmesan brings a nutty, savory depth that makes the filling taste more complex than it actually is.
- Green onions: They add a mild, fresh bite that cuts through the richness without overpowering the other flavors.
- Egg: One egg holds the filling together so it sets nicely in the oven and doesn't fall apart when you pick up a cup.
- Dried oregano: A little oregano nods to the Greek side of this fusion and adds a warm, herbal note.
- Black pepper and salt: Season to taste, but remember the feta and Parmesan are already salty, so go easy at first.
Instructions
- Prep the oven and tin:
- Preheat your oven to 375°F and lightly grease a 24 cup mini muffin tin so the wonton wrappers release easily after baking. This step seems small but it saves you from prying out stuck cups later.
- Shape the wonton cups:
- Brush each wonton wrapper lightly with olive oil or melted butter, then press one into each muffin cup, gently shaping it to fit the curves. The oil is what makes them crisp and golden, so don't skip it.
- Bake the shells:
- Slide the tin into the oven and bake for 6 to 7 minutes until the edges are lightly golden and the wrappers are crisp. Pull them out and set aside while you make the filling.
- Sauté the garlic:
- Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the minced garlic and sauté for about 30 seconds until it smells sweet and fragrant. Watch it closely so it doesn't brown.
- Wilt the spinach:
- Toss in the chopped spinach and stir until it wilts down, which takes about 2 minutes. Remove the skillet from the heat and let the spinach cool slightly so it doesn't scramble the egg later.
- Mix the filling:
- In a mixing bowl, combine the feta, cream cheese, Parmesan, green onions, egg, oregano, black pepper, and salt, then stir in the cooled spinach mixture until everything is well blended. The filling should be creamy and flecked with green.
- Fill the cups:
- Spoon about 1 tablespoon of filling into each pre baked wonton cup, pressing it gently to fill the shell. Don't overfill or it might 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 cups are golden brown. The filling will puff up slightly and firm as it cools.
- Cool and serve:
- Let the cups cool in the tin for about 5 minutes before carefully removing them. Serve warm or at room temperature, they're delicious either way.
Save There's something about handing someone a warm wonton cup and watching their face light up after the first bite that never gets old. These little things have become my go to whenever I need to feel like I've got my act together, even when I absolutely don't. They've shown up at potlucks, game nights, and quiet weeknights when I just wanted something that felt special without much fuss.
Making Them Ahead
You can bake the empty wonton shells up to a day in advance and store them in an airtight container at room temperature. Make the filling the morning of your gathering and keep it covered in the fridge, then just spoon it into the cups and bake right before you need them. I've done this more times than I can count when I'm trying to avoid last minute kitchen chaos.
Swaps and Tweaks
If you can't find fresh spinach, use about 1 cup of frozen spinach that's been thawed and squeezed completely dry. A pinch of red pepper flakes stirred into the filling adds a nice little kick if you like a bit of heat. I've also swapped the feta for goat cheese when that's what I had on hand, and it worked beautifully.
Serving and Pairing
These cups are best served warm or at room temperature, and they pair wonderfully with a crisp white wine like Sauvignon Blanc. I like to arrange them on a platter with a few fresh herbs scattered around for color, though honestly they disappear so fast that presentation barely matters. If you have leftovers, they reheat nicely in a low oven for a few minutes.
- Don't stack them while they're still warm or the steam will make the bottoms soggy.
- If you're doubling the recipe, work in batches so the filling doesn't sit too long before baking.
- A little squeeze of lemon juice over the top right before serving brightens everything up.
Save These little cups have earned their place in my regular rotation, and I hope they find a spot in yours too. There's a special kind of joy in making something this simple taste this good.
Recipe FAQ
- → Can I make the wonton cups ahead of time?
Yes, you can bake the empty wonton shells up to 2 days in advance and store them in an airtight container. Fill and bake just before serving for the best texture and freshness.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 1 cup of frozen spinach, thawed and thoroughly drained by pressing out excess moisture with paper towels. This prevents the filling from becoming watery.
- → How do I prevent the wonton wrappers from getting soggy?
Pre-baking the wonton shells before filling creates a moisture barrier. Also, ensure the spinach mixture is well-drained and slightly cooled before adding to the cups.
- → Can these be served cold?
While best served warm or at room temperature, they can be enjoyed cold. The filling firms up when chilled, offering a different but still delicious texture.
- → What can I substitute for feta cheese?
Goat cheese or ricotta make excellent substitutes, though they'll create a milder flavor profile. You may want to add extra salt and herbs to compensate for feta's tanginess.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. Avoid microwaving as it makes them soggy.