Egg Blossoms with Hollandaise

Notes: If filo dough is frozen, thaw overnight in refrigerator.

Prep and cook time: about 1 3/4 hours.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 72%
  • Protein: 11g
  • Fat: 26g
  • Saturated fat: 14g
  • Carbohydrate: 12g
  • Fiber: 0.6g
  • Sodium: 427mg
  • Cholesterol: 315mg


  • 3 cups (about 4 oz.) spinach leaves, rinsed and crisped
  • 6 sheets filo dough (about 12 by 18 in.)
  • 6 tablespoons melted butter or margarine
  • 1/4 cup grated parmesan cheese
  • 6 large eggs
  • Salt and pepper
  • 1/4 cup finely chopped green onion (including tops)
  • 1 cup hollandaise sauce
  • Paprika


  1. 1. Stack 1/2 cup spinach leaves and cut into thin slivers.
  2. 2. Lay 1 filo sheet flat and brush lightly with butter; cover remaining dough with plastic wrap to prevent drying. Lay another filo sheet onto the buttered piece; brush top lightly with butter. Cut stack into 6 equal squares; cover with plastic wrap. Repeat to make a total of 18 filo squares.
  3. 3. Butter 6 muffin or custard cups (2 1/2 to 2 3/4 in. wide; if using a muffin pan, butter alternate cups). Press 3 filo squares into each cup, overlapping, to line the cavity smoothly; filo edges will extend above the rim (in muffin pans, arrange so filo edges don't touch).
  4. 4. Sprinkle 2 teaspoons grated parmesan into each filo basket and top with about 1 tablespoon slivered spinach leaves. Break 1 egg into each filo basket, lightly sprinkle with salt and pepper, and sprinkle eggs equally with green onion.
  5. 5. Bake in a 350° oven until filo is golden and eggs are softly set when gently shaken, 18 to 20 minutes.
  6. 6. Meanwhile, mound remaining spinach equally onto dinner plates. Using a spoon and a small spatula, gently lift egg blossom baskets from baking cups and set 1 on each plate. Add hollandaise to taste. Dust with paprika.
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