Photo of Spanakopita Wonton Cups by WW

Spanakopita Wonton Cups

PersonalPoints™ per serving
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, (0.5 ml) freshly ground

Ground nutmeg

1 pinch

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