# What You'll Need:
→ Wonton Cups
01 - 24 square wonton wrappers
02 - 2 tablespoons olive oil for brushing
→ Spinach-Feta Filling
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 7 ounces fresh spinach, chopped or 5 ounces frozen spinach, thawed and drained
06 - 4 ounces feta cheese, crumbled
07 - 2 ounces cream cheese, softened
08 - 2 tablespoons plain Greek yogurt
09 - 1 large egg
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon nutmeg
12 - 1/4 teaspoon salt
→ Garnish
13 - 2 tablespoons fresh dill or parsley, chopped
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin. Brush each wonton wrapper lightly with olive oil and press one wrapper into each cavity of the muffin tin, pleating slightly to fit. Bake for 5-7 minutes until lightly golden, then remove from oven and set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook until wilted, approximately 2 minutes. Remove excess moisture if needed and let cool slightly.
03 - In a bowl, combine cooled spinach, crumbled feta cheese, softened cream cheese, Greek yogurt, egg, black pepper, nutmeg, and salt. Mix until well combined and uniform in texture.
04 - Spoon approximately 1 tablespoon of the spinach-feta mixture into each pre-baked wonton cup, distributing evenly among all 24 cups.
05 - Bake for 8-10 minutes until the filling is set and the edges of the wonton cups are crisp and golden brown. Remove from oven and let cool slightly.
06 - Garnish with fresh dill or parsley if desired. Serve warm or at room temperature.
