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Spinach Feta Cheese Crisps: The Ultimate Healthy Snack Recipe

Name: Spinach Feta Cheese Crisps
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mediterranean
Ingredients: 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 cup crumbled feta cheese; 1/2 cup grated Parmesan cheese; 1/4 cup finely chopped red onion; 2 cloves garlic, minced; 1 large egg, lightly beaten; 1/4 cup all-purpose flour; 1 tablespoon olive oil; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; Pinch of red pepper flakes (optional); 1 package (about 40) wonton wrappers; Olive oil cooking spray

Bright, crunchy, and impossibly moreish, these Spinach Feta Cheese Crisps turn humble wonton wrappers into a flavorful, protein-rich snack that’s perfect for parties, lunchboxes, or a late-night nibble. They’re quick to assemble, bake up golden and crisp, and balance tangy feta with savory Parmesan and garlic for a bite that’s both comforting and light. If you want a savory little crunchy treat that’s healthier than deep-fried alternatives, you’ll love how easy these are to make — and how addictive they become. For a fun dessert contrast after these savory bites, try a playful sweet-and-salty pairing like the Churro Cheesecake Cookies recipe.

Why make this recipe

What makes these crisps special is the combination of textures and flavors packed into a tiny, crispy package — a flaky wonton shell that crackles under your teeth and a rich, herby spinach-cheese filling. They’re versatile (appetizer, snack, salad topper), easy to customize, and they bake in minutes without needing any special equipment. Plus, they’re a smart way to get greens and protein into picky eaters’ plates disguised as a fun treat.

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
1/4 cup finely chopped red onion
2 cloves garlic, minced
1 large egg, lightly beaten
1/4 cup all-purpose flour
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)
1 package (about 40) wonton wrappers
Olive oil cooking spray

Step-by-Step Guide to Making Spinach Feta Cheese Crisps

Prepare the spinach:
- Thaw the frozen chopped spinach in a bowl in the fridge or by running the sealed bag under cool water until softened. Transfer to a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. Excess moisture will make the filling runny and the crisps less crisp.
- Tip: Pressing the spinach in a fine-mesh sieve with the back of a spoon helps remove extra water if you don’t have a towel handy.
Mix the cheeses and aromatics:
- In a medium mixing bowl, combine the squeezed spinach, crumbled feta, grated Parmesan, finely chopped red onion, and minced garlic. The onion should be very finely chopped so it blends into the filling without making each crisp too bulky.
Bind the filling:
- Add the beaten egg, all-purpose flour, olive oil, dried oregano, black pepper, and red pepper flakes (if using) to the spinach-cheese mixture. Stir thoroughly until all ingredients are evenly distributed. The egg and flour act as binders to help the filling hold its shape during baking.
- Taste a small spoonful and adjust seasoning — a little extra black pepper or another pinch of salt (remember feta is salty) can make a big difference.
Preheat and prep:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Lay out a stack of wonton wrappers on a flat surface and keep the unused wrappers covered with a damp towel so they don’t dry out.
Assemble the crisps:
- Place 1 teaspoon of the spinach filling in the center of each wonton wrapper. Avoid overfilling — the wrapper should be able to close without splitting.
- Moisten the edges of the wrapper with a little water (a fingertip or pastry brush both work). Fold the wrapper diagonally to form a triangle and press the edges to seal. If you like, crimp the edges with a fork for a decorative touch and extra sealing strength.
- Repeat with the remaining wrappers and filling, arranging each assembled crisp on the prepared baking sheet in a single layer with a little space between them.
Prepare to bake:
- Lightly spray the tops of the assembled crisps with olive oil cooking spray. This helps them brown evenly and crisp up without being greasy.
- If you prefer a richer finish, brush lightly with olive oil or melted butter instead. For a lower-fat option, spray sparingly.
Bake:
- Bake in the preheated oven for 10–12 minutes, or until the wonton wrappers are golden brown and the filling is cooked through. Watch closely during the last few minutes — the thin wrappers can go from golden to too-brown quickly.
- If you’re making these on multiple sheets, rotate the pans halfway through for even browning.
Cool and crisp:
- Remove the baking sheet from the oven and let the crisps cool on the sheet for a couple of minutes, then transfer to a wire rack to cool completely. Cooling on a rack prevents steam from making the bottoms soggy and helps them keep their snap.
Serve:
- Serve warm or at room temperature. These crisps are delicious on their own or paired with dips (tzatziki, marinara, or a lemon-garlic yogurt dip), alongside a salad, or scattered over soups as a crunchy garnish.

Best Way to Store Spinach Feta Cheese Crisps

Room temperature: Store in an airtight container at room temperature for up to 1 day — they’re best enjoyed the day they’re made for maximum crunch.
Refrigerator: Place in an airtight container with a paper towel to absorb moisture and refrigerate for up to 3 days at 36–40°F (2–4°C). Re-crisp in a 350°F (175°C) oven for 5–7 minutes before serving.
Freezer: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Store for up to 1 month at 0°F (-18°C). Reheat from frozen in a 375°F (190°C) oven for 8–12 minutes until warmed and crisp.

Serving Suggestions for Spinach Feta Cheese Crisps

Appetizer platter: Arrange crisps on a platter with small bowls of tzatziki, roasted red pepper dip, and a spicy harissa yogurt. Add olives, grape tomatoes, and cucumber slices for color and variety.
Salad topper: Scatter a handful over a simple Greek salad (romaine, tomatoes, cucumbers, olives, red onion) for instant texture and extra savory bites.
Soup garnish: Use as a crunchy accent atop creamy tomato soup or a chilled cucumber-yogurt soup for a contrast of temperatures and textures.
Snack box: Pack cooled crisps into a lunchbox with sliced fruit and a handful of nuts for a balanced midday snack.

Tips to make Spinach Feta Cheese Crisps (Q&A style)

Q: How do I keep the filling from making the wrappers soggy?
A: Squeeze as much water as possible from the thawed spinach, and use the egg and flour to bind the filling so it holds together when baked. Also, don’t overfill the wrappers; a scant teaspoon is enough.

Q: Can I make these ahead of time?
A: You can prepare and assemble the crisps up to the baking step, freeze them on a sheet, then transfer to a bag. Bake from frozen, adding a few extra minutes to the bake time.

Q: My crisps are browning too fast — what should I do?
A: Reduce oven temperature by 25°F (about 15°C) and bake a little longer, or move the sheet to a lower rack to slow top browning while still allowing the filling to heat through.

Q: Are these safe to freeze after baking?
A: Yes — bake, cool completely, and freeze in a single layer before transferring to a container. Reheat in the oven for best texture.

Variations

Mediterranean twist (bullet): Swap the red onion for finely chopped sun-dried tomatoes and add a tablespoon of chopped kalamata olives. Stir in a teaspoon of lemon zest to brighten the filling.
Vegetarian/cheesy-only option (paragraph): If you prefer no spinach, make a pure cheese version by increasing the feta to 1 1/2 cups and the Parmesan to 3/4 cup, and add 2 tablespoons of chopped fresh basil for brightness. The binding remains the same with egg and flour; the result is an ultra-cheesy crisp that still benefits from the thin, crunchy wonton shell.

FAQs

Q: Can I use fresh spinach instead of frozen?
A: Yes. If using fresh, sauté 4–5 cups of baby spinach briefly in a teaspoon of olive oil until wilted, then cool and squeeze dry before chopping and using in the recipe.

Q: What’s the best way to reheat so they stay crispy?
A: Use a preheated oven or toaster oven at 350–375°F (175–190°C) for 5–8 minutes. Avoid microwaving — it makes them soggy.

Q: Can I make these in an air fryer?
A: Yes. Arrange in a single layer and air fry at 350°F (175°C) for 4–6 minutes, checking halfway. You may need to work in batches depending on your air fryer size.

Bold: How long do these keep their crunch?
They’re crispiest right out of the oven and for the first day. Storing with a paper towel in an airtight container helps, and reheating in the oven restores much of the original texture.

Small extra FAQ list:
- Q: Can I omit the Parmesan? A: You can, but Parmesan adds nuttiness and helps with browning.
- Q: Are wonton wrappers gluten-free? A: Most are not; use gluten-free wrappers if needed.

Conclusion

These Spinach Feta Cheese Crisps are a fast, flavorful way to enjoy a savory, crunchy snack that feels indulgent without being heavy. For an air-fryer friendly spin on spinach dips that pair nicely with these crisps, see the 5-Minute Air Fryer Spinach Cottage Cheese Dip for a creamy contrast. If you want another take on spinach-and-feta filled bites to inspire different shapes or seasonings, check out this variation called Mediterranean Spinach and Feta Cheese Crisps. Enjoy making these at home — they’re simple, sharable, and guaranteed to disappear fast.