Photo of Spanakopita wonton cups by WW

Spanakopita wonton cups

Total Time
45 min
30 min
15 min
Looking for an easy twist on a Greek favorite? Try this deconstructed spanakopita, ready in just 45 minutes. Wonton wrappers serve the crust, formed and baked in a muffin pan into pick-up sized cups. The warm spinach and feta filling with a hint of dill is bright and briny against the crunch of the wonton cup. Make a double batch for larger gatherings and store the unfilled cups in an airtight container until you are ready to fill and serve. Leftover filling is wonderful as a quesadilla filling for a light snack or meal another day.


Cooking spray

4 spray(s)

Feta cheese


Chopped frozen spinach

10 oz, thawed and squeezed dry


3 medium, whites and some greens, finely chopped


1 large egg(s), whisked


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(es)

Wonton wrapper

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, and gently stir to combine.
  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


Look for the wrappers in the refrigerated section of your supermarket's produce aisle (near the tofu).