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).


cooking spray

4 spray(s)

feta cheese

2 oz

chopped frozen spinach

10 oz, thawed and squeezed dry

uncooked scallion(s)

3 medium, whites and some greens, finely chopped


1 large


1½ Tbsp, finely chopped

fresh parsley

1½ Tbsp, finely chopped, flat-leaf variety

table salt

¼ tsp

black pepper

tsp, freshly ground

ground nutmeg

1 pinch

wonton wrapper(s)

24 item(s)


  1. Preheat oven to 400°F with rack in center 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 2 1/2 tablespoons filling into each muffin cup. Bake until wonton edges are browned and crisp and filling is heated through, about 15 minutes.
  4. Serving size: 1 spanakopita cup

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