# What You'll Need:
→ Wonton Cups
01 - 24 square wonton wrappers
02 - 2 tablespoons olive oil or melted butter for brushing
→ Filling
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 4 cups fresh baby spinach, chopped
06 - 1 cup crumbled feta cheese
07 - 1/2 cup softened cream cheese
08 - 1/4 cup grated Parmesan cheese
09 - 2 green onions, finely sliced
10 - 1 large egg
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon salt or to taste
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray or oil.
02 - Brush each wonton wrapper lightly with olive oil or melted butter. Press one wrapper into each muffin cup, shaping gently to fit the contours.
03 - Bake wonton shells for 6 to 7 minutes until lightly golden. Remove from oven and set aside.
04 - Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add chopped spinach and cook, stirring frequently, until completely wilted, approximately 2 minutes. Remove from heat and allow to cool slightly.
05 - In a mixing bowl, combine crumbled feta cheese, softened cream cheese, grated Parmesan cheese, sliced green onions, egg, dried oregano, black pepper, and salt. Stir in the cooled spinach mixture until thoroughly combined.
06 - Spoon approximately 1 tablespoon of filling mixture into each pre-baked wonton cup, distributing evenly.
07 - Return filled wonton cups to oven and bake for 8 to 10 minutes, until the filling is set and the edges are golden brown.
08 - Allow cups to cool for 5 minutes before serving. Serve warm or at room temperature.
