Photo of Spanakopita Wonton Cups by WW

Spanakopita Wonton Cups

Total Time
45 min
30 min
15 min
Here's an easy lightened up version of Greek Spanakopita using wonton wrappers as a crust. Look for the wrappers in the refrigerated section of your supermarket's produce aisle (near the tofu).


Feta cheese

2 oz, (55 g)

Chopped frozen spinach

10 oz, (285 g) thawed and squeezed dry

Uncooked scallion(s)

3 medium, whites and some greens, finely chopped

Raw egg(s)

1 large

Fresh dill

1½ tbsp(s), (22 ml) finely chopped

Fresh parsley

1½ tbsp(s), (22 ml) finely chopped, flat-leaf variety

Table salt

¼ tsp(s), (1 ml)

Black pepper

pinch(es), (0.5 ml) freshly ground

Ground nutmeg

1 pinch(es)

Wonton wrapper(s)

24 item(s)


  1. Preheat oven to 200°C (400°F) with rack in centre of oven. Coat a 12-hole muffin pan with cooking spray.
  2. Place feta in a medium bowl and mash with a fork. Add all remaining ingredients except wonton wrappers.
  3. Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup on an angle so each muffin cup has 8 wonton wrapper corners sticking up. Spoon 37 ml (2 1/2 Tbsp) filling into each muffin cup. Bake until wonton edges are browned and crisp and filling is heated through, about 15 minutes.
  4. Serving size: 2 spanakopita cups