If you’re anything like me, hosting means you need a mountain of **Easy Finger Foods For Party**, but you don’t want to spend all day in the kitchen! That’s why I’m obsessed with reinventing classics. These Greek Spinach Artichoke Wonton Cups are my answer to heavier dips. We’re taking that creamy, comforting flavor profile and giving it a vibrant, sun-drenched twist.
Seriously, just adding a little feta and changing up the herbs makes these cups feel so much lighter and brighter on the plate. I started experimenting with adding these Greek-inspired elements because I wanted something exciting that still qualified as one of those fantastic **Appetizers Easy Finger Food** staples we all love. They are ready in under 30 minutes total, and trust me, they vanish first at any gathering.
Why You Will Love These Greek Spinach Artichoke Wonton Cups
I know you’re busy, so let’s get straight to why these little bites are about to become your go-to for every single party, whether it’s a huge holiday spread or just a casual Friday night trying to decide on **Lazy Dinners**!
- Seriously Fast Prep: We’re talking maybe 10 minutes of actual work before they head into the oven. They are perfect **Quick Finger Foods For Party** when time is ticking!
- Flavor Explosion: The feta cheese and fresh herbs make this taste worlds away from the heavy dip version. It’s bright, tangy, and completely addictive.
- Perfect Portion Control: Since they are individual cups, nobody overdoes it! They are such great **Appetizers For Dinner** because they feel substantial without weighing you down.
- Crispy Perfection: Thanks to that 5-minute pre-bake, you get a shatteringly crisp wonton shell holding a warm, creamy center. No soggy bottoms here, promise!
- Great for Meal Prep: You can totally make the filling ahead of time—check out some other easy, healthy snack ideas to pair these with while you’re planning!
Essential Ingredients for Greek Spinach Artichoke Wonton Cups
Okay, listen up, because the few things we use here really make the difference in turning a standard dip into something bright and fresh. We aren’t using a ton of ingredients, which is why these make such Quick Finger Foods For Party. Because we have a mini muffin pan, we only need enough wrappers to fill it up, and the filling comes together lightning fast. You guys know I preach about good ingredients, even when making simple snack dips!
For the Wonton Cups
This part is easy, but crucial for getting that amazing crunch. You’ll need:
- 1 package Wonton wrappers (enough to cover your mini muffin pan generously)
- 1 light brush of Olive oil (just to help them crisp up!)
For the Flavorful Filling
This is where the Greek magic really happens! The feta really wakes everything up. If you need tips on using feta elsewhere, you should check out my thoughts on that feta and avocado bowl. If you want to see a classic version of the base dip, you can peek at this recipe overview, but trust me, you want the feta version!
- 1 cup Spinach, chopped (make sure it’s well-drained!)
- 1/2 cup Artichokes, chopped (canned or jarred is fine, just drain them well too)
- 1/2 cup Feta cheese, crumbled (Don’t skimp on the salty good stuff!)
- 1/2 cup Cream cheese (softened up a bit first, please!)
- 1 dash Black pepper (just a little kick)
Step-by-Step Guide to Making Greek Spinach Artichoke Wonton Cups
This process is so quick! Seriously, it’s quicker than putting together one of those elaborate layered dips. The trick here, and I learned this the hard way when my first batch got soggy, is the two-stage baking. Don’t skip the first step; it makes all the difference for crispy bottoms!
Preparing and Pre-Baking the Wonton Cups
First things first, get that oven humming at 375\u00b0F (190\u00b0C). You want a mini muffin pan ready to go. Take your wrappers and gently press them right down into the little cups. You don’t want to rip them! Then, grab that olive oil—a light brush is all you need over the edges of the wrappers. Pop that pan in for about 5 minutes until they look pale and just barely set. That’s our moisture barrier right there.
Mixing the Mediterranean Filling
Now for the creamy part! Make sure your half cup of cream cheese is soft—it saves your arm strength! Toss that in a bowl with your drained spinach, your chopped artichokes, the crumbled feta, and just a tiny crack of fresh black pepper. Stir it all up until it’s beautifully uniform. If you love these flavors, you might also enjoy how they pop up in my Mediterranean chickpea salad!
Filling and Final Bake for Perfect Greek Spinach Artichoke Wonton Cups
Carefully spoon that delicious filling right into your pre-baked wonton cups. Really fill them up, but don’t let it spill over the edges yet. Back into the 375\u00b0F oven they go for another 10 to 12 minutes. You are looking for the filling to be hot all the way through and those crispy edges to just start turning golden brown. Once they look perfect, pull them out and let them cool for just a minute or two so you don’t burn your mouth!
Tips for Perfect Greek Spinach Artichoke Wonton Cups
Okay, so these are easy, but like any great appetizer, a few small tricks separate the good from the “OMG, what is in this?!” batch. My biggest hurdle when first testing these was avoiding that dreaded soggy wonton. That’s why the pre-bake is your MVP!
For perfectly crisp bottoms, pay attention to three things:
Drain Everything Twice
This is non-negotiable, especially if you’re using jarred artichoke hearts or frozen spinach. Water left over means steam in the oven, and steam means sogginess! When I make this, I squeeze my thawed spinach dry almost until my hands hurt, then I let the chopped artichokes sit on a paper towel for five minutes, just to be sure. If you want more deep-dive baking wisdom, I always refer back to my tips on getting those perfect textures, and the idea of removing moisture applies everywhere!
Don’t Overbake After Filling
Once you add the creamy filling, you really only need to bake them long enough to heat everything through and get that feta bubbly. If you bake them too long at the 375°F mark, the cream cheese mixture can start to dry out, and then we’ll be sad. Ten to twelve minutes is usually spot on. If you’re ever worried about the base dip itself, you can always check out a classic recipe to see how they handle that texture!
Cool Them for Exactly Two Minutes
I know, I know, you want to pop one in your mouth immediately! Resist! These have hot cheese and slightly sharp feta. Letting them cool for literally two minutes on the pan will let the filling set up just enough so it doesn’t run out everywhere when you pick it up. They hold their shape beautifully after that small rest, turning them into truly fantastic **Party Snacks Finger Foods**.
Ingredient Notes and Substitutions for Greek Spinach Artichoke Wonton Cups
Since this recipe uses so few ingredients, what you choose really shines through! If you’re standing in the grocery aisle wondering what you can switch up, I’ve got you covered. The key to keeping these light and bright is sticking close to that Mediterranean vibe, so we want tangy and fresh, not heavy!
If you need to substitute an ingredient, I always point people to my guide on what can I substitute for breadcrumbs because that same rule about texture applies here—don’t let a swap ruin the structural integrity!
Let’s talk spinach first. Are you using fresh or frozen? If you use frozen, you absolutely MUST thaw it and squeeze every last drop of water out. I mean it; press it between a couple of paper towels until they feel dry to the touch. Fresh spinach wilts down so tiny that you might need an extra half cup, but either works great if you handle the moisture!
Now for the cheese! Feta is the star here, giving us that salty, slightly tangy Greek profile that makes these more exciting than your standard creamy dip. If you absolutely can’t find good feta—or perhaps your guests aren’t big fans—you could try swapping half the feta for crumbled goat cheese. Goat cheese gives a similar punchy tang! However, I’d caution against swapping the cream cheese, as that is the necessary binder that holds everything together while they bake in those little cups.
Finally, the artichokes. Canned or jarred are perfect, just make sure they are well-drained. If you use jarred ones packed in oil, just dab them quickly with a paper towel to remove excess oil before chopping. We want the flavor, not slicks of grease ruining our crispy wonton bottoms!
Serving Suggestions for Your Greek Spinach Artichoke Wonton Cups
So, you’ve made a batch—or maybe three!—of these incredible Greek Spinach Artichoke Wonton Cups. Now what? These are the ultimate crowd-pleasers and pair wonderfully with almost anything because they are bright and not too heavy. They shine all on their own, but every great appetizer spread needs some friends!
Since these lean so heavily into that fresh, Mediterranean vibe, you want things that complement that tanginess. Forget heavy cheese boards; think lighter, brighter snacks when you’re putting together your spread of **Party Snacks Finger Foods**.
Here are my absolute favorite things to serve alongside these cups:
- Fresh Veggie Sticks: Think crisp cucumber rounds, bright red bell pepper strips, and maybe some fennel if you’re feeling adventurous. The crunch is wonderful next to the warm, creamy center of the cups.
- A Light Dip Companion: If you need one more dip (because who can resist?), step away from anything creamy or cheesy. Try something garlicky and tomato-based. My recipe for Bruschetta Dip is the perfect counterpart! It brings in that Italian zest which complements our Greek flavors so nicely.
- Marinated Olives and Feta Cubes: A little side bowl of high-quality Kalamata olives marinated in lemon zest and oregano adds texture and reinforces the Mediterranean theme of these **Appetizers Easy Finger Food** bites.
- Drink Pairings: For drinks, go light! A crisp, cold Sauvignon Blanc or even a simple sparkling lemonade works magic here. Anything too heavy will compete with that lovely tang from the feta that we worked so hard to achieve!
When you put them out, remember they are best served slightly warm within an hour of baking. They look so pretty clustered on white serving platters—the bright green spinach peeking out from the golden wonton makes a fantastic statement on the snack table!
Storage and Reheating Guidelines for Greek Spinach Artichoke Wonton Cups
Listen, I’m going to be honest with you: like almost every amazing finger food, these Greek Spinach Artichoke Wonton Cups are absolutely, one hundred percent best served straight from the oven after they’ve cooled for two minutes. That initial crunch in the wonton wrapper is sacred! But hey, life happens, parties are long, or maybe you made a huge batch because you knew they wouldn’t last but still wanted some for lunch tomorrow. Don’t worry, we can save them!
If you find yourself with leftovers, the biggest enemy is moisture. If you just toss them in a plastic container right away, that wonderful crisp shell we worked so hard for—the pre-baking step—will turn soft and a little chewy. Who wants that?
If you need a game plan for batch cooking or prepping lunches, definitely check out my guide on meal prep snack boxes for more ideas on making food last! But for these cups specifically, here’s the safe storage method.
Storing Your Leftover Wonton Cups
First, make sure they are completely cool to the touch. Like, room temperature cool. Putting warm food in the fridge seals in steam, and we’re back to square one with soggy shells. Once they are completely cooled, store them in an airtight container lined with a paper towel. The paper towel is your secret weapon here; it just helps absorb any residual condensation that tries to ruin the crust overnight!
You can keep them like this for about two or three days, though honestly, the texture starts to degrade around day three, even when stored perfectly. They are a “make-them-the-day-of” appetizer, but they handle overnight storage okay.
Reheating for Reclaimed Crispness
Okay, this is the most important step for reviving them. Because the filling is heavy in dairy (cream cheese and feta), you really, really want to avoid the microwave. The microwave heats the cheese unevenly and will steam the wonton wrapper from the inside out. Trust me, it gets rubbery!
Instead, we are bringing back the oven magic. Set your oven—or toaster oven, which works even better because it’s smaller and heats up faster—to about 350°F (175°C).
Lay the cooled cups out in a single layer on an ungreased baking sheet. Don’t stack them up, or they’ll just steam each other! Pop them in the oven for about 5 to 7 minutes. Keep an eye on them! You’re just trying to heat the filling back up until it’s warm and the wonton edges look slightly darker and feel crisp again when gently tapped. That brief, dry heat pulls the crispness right back into the shell without drying out the creamy filling too much. It brings them right back to being fantastic **Appetizers Easy Finger Food**!
Frequently Asked Questions About These Finger Foods Appetizer Recipes
I get so many questions about these little beauties, especially when people are planning big parties! People always ask if they are simple enough to be **Appetizers Easy Finger Food**, and the answer is a resounding yes, but let’s tackle the specifics so your planning goes smoothly.
These are definitely meant as starters, but if you serve enough sides with them, they certainly make a wonderful light meal! If you are looking for other ways to structure a better plate, check out my thoughts on putting together an Easy Healthy Dinner.
Can I prepare the filling for the Greek Spinach Artichoke Wonton Cups ahead of time?
Oh, absolutely! This is the best time-saver. As mentioned in the notes, you can mix up that entire filling—spinach, cheese, artichokes, pepper—and keep it sealed tightly in the fridge for up to a full day before you plan on baking. Just make sure that cream cheese is somewhat soft when you mix it, or you’ll be stirring forever. Just remember to wait until you are ready to bake them to press them into the wonton cups!
Are these considered Healthy Appetizers?
That’s a great question, and it really depends on what we compare them to! Because we are using thin wonton wrappers instead of a huge bowl of chips or bread for dipping, they are certainly lighter than a standard spinach dip. You aren’t consuming massive amounts of breading or potatoes, which is a big win for **Healthy Appetizers**. However, we are still using cream cheese and feta, so they are a treat, not a kale salad! If you want to keep your snack plates healthy overall, pair them with a beautiful healthy snack plate on the side.
Estimated Nutritional Data for Greek Spinach Artichoke Wonton Cups
You know I like to be transparent about what we are eating! Since these Greek Spinach Artichoke Wonton Cups use so few components and are already portioned out by the mini muffin pan, getting an estimate is pretty straightforward. But remember, this is just a guideline based on the standard ingredients we listed earlier.
The beauty of using wonton wrappers instead of heavier breading keeps the carbohydrate count lower than a traditional baked dough appetizer. This makes them fantastic when you are looking for lighter **Appetizers For Dinner**!
Below is the estimated nutritional breakdown per one tiny cup. Keep in mind results can vary a bit depending on exactly how much cheese you sneak into your bowl!
- Calories: 150
- Fat: 10g (Saturated Fat: 5g)
- Carbohydrates: 10g
- Protein: 7g
- Fiber: 1g
- Sugar: 1g
- Cholesterol: 25mg
- Sodium: 250mg
That’s a pretty solid little nugget of flavor for only 150 calories! It really proves that you don’t have to sacrifice taste for something that works well as a **Healthy Appetizer** at your next party.
Share Your Experience Making Greek Spinach Artichoke Wonton Cups
I just love hearing from you all once you’ve tried my recipes! These Greek Spinach Artichoke Wonton Cups are such a fun, bright addition to any party table, and I’m dying to know how they turned out for you.
Did you stick exactly to the recipe, or did you get creative with your own blend of Mediterranean spices? Maybe you crumbled in some Parmesan instead of feta, or perhaps you found a brilliant way to add a little sun-dried tomato? Don’t be shy!
Please take a second to drop a rating below—I always put the stars right under the recipe card so you can let me know what you thought, rating it out of 5 stars. Your feedback helps me make sure that these **Finger Foods Appetizer Recipes** stay perfectly clear and easy to follow for everyone else looking for great party snacks!
If you share your results on social media, please tag me! I always love seeing your beautiful presentations. And if you want to learn more about my philosophy on bright, fresh food design, you can always check out my journey over at my About Page.
Happy cooking!
By Clara Bennett, Lead Plate Designer at Recipes by Betty.
Greek Spinach Artichoke Wonton Cups
Equipment
- Mini muffin pan
Ingredients
Wonton Cups
- 1 Wonton wrappers
Filling
- 1 cup Spinach, chopped
- 1/2 cup Artichokes, chopped
- 1/2 cup Feta cheese, crumbled
- 1/2 cup Cream cheese
- 1 dash Black pepper To taste
- 1 light brush Olive oil For brushing wrappers
Instructions
- Preheat your oven to 375°F (190°C).
- Press wonton wrappers into a mini muffin pan. Lightly brush the wrappers with olive oil. Bake for 5 minutes.
- Mix the chopped spinach, chopped artichokes, crumbled feta cheese, cream cheese, and black pepper in a bowl.
- Spoon the filling mixture evenly into the baked wonton cups.
- Bake for 10 to 12 minutes, or until the filling is hot and the edges are lightly golden.
- Let the cups cool slightly before you serve them.