Makes 6 servings

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

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

How to Make It

Step 1

Stack 1/2 cup spinach leaves and cut into thin slivers.

Step 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.

Step 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).

Step 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.

Step 5

Bake in a 350° oven until filo is golden and eggs are softly set when gently shaken, 18 to 20 minutes.

Step 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.

Castle Marne, Denver, CO

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