Florentine Egg Baskets

Enjoy these delicious florentine egg baskets topped with spinach mixture that are ready in 45 minutes – perfect for a dinner.

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  • prep time 20 min
  • total time 45 min
  • ingredients 9
  • servings 6
 

Ingredients

4
(18x14-inch) sheets frozen phyllo (filo) pastry, thawed
2
tablespoons butter, melted
Dash lemon-pepper seasoning
6
eggs
Dash salt
Dash pepper
1
cup frozen cut leaf spinach
1
tablespoon mayonnaise
1 1/3
oz. (1/3 cup) finely shredded fresh Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray six 6-oz. custard cups or ramekins with nonstick cooking spray. Place cups in ungreased shallow baking pan. Place 1 pastry sheet on work surface. Brush lightly with butter. Place second sheet on top. Continue brushing with butter and stacking with remaining 2 pastry sheets. Sprinkle top of stack with lemon-pepper seasoning.
  • 2 Cut stack in half crosswise to make two 14x9-inch rectangular stacks. Place 1 stack on top of the other. With pizza cutter or sharp knife, cut stack lengthwise in half. Cut each half into 3 equal pieces to make a total of 6 stacks, each about 4 1/2x4 1/2 inches. Press 1 stack into each sprayed custard cup.
  • 3 Break 1 egg into each pastry-lined cup. Sprinkle eggs with salt and pepper. Bake at 350°F. for 18 to 20 minutes or until pastry baskets are golden brown and crisp, and eggs are just about set.
  • 4 Meanwhile, place spinach in microwave-safe dish; cover. Microwave on HIGH for 1 to 1 1/2 minutes or until hot. Stir in mayonnaise.
  • 5 Remove pan with cups from oven. Top each egg with about 2 tablespoons spinach mixture. Sprinkle with cheese.
  • 6 Return to oven; bake an additional 3 to 5 minutes or until spinach mixture is thoroughly heated. Carefully, slide egg baskets from custard cups onto serving plates.
  • 1 Heat oven to 350°F. Spray six 6-oz. custard cups or ramekins with nonstick cooking spray. Place cups in ungreased shallow baking pan. Place 1 pastry sheet on work surface. Brush lightly with butter. Place second sheet on top. Continue brushing with butter and stacking with remaining 2 pastry sheets. Sprinkle top of stack with lemon-pepper seasoning.
  • 2 Cut stack in half crosswise to make two 14x9-inch rectangular stacks. Place 1 stack on top of the other. With pizza cutter or sharp knife, cut stack lengthwise in half. Cut each half into 3 equal pieces to make a total of 6 stacks, each about 4 1/2x4 1/2 inches. Press 1 stack into each sprayed custard cup.
  • 3 Break 1 egg into each pastry-lined cup. Sprinkle eggs with salt and pepper. Bake at 350°F. for 18 to 20 minutes or until pastry baskets are golden brown and crisp, and eggs are just about set.
  • 4 Meanwhile, place spinach in microwave-safe dish; cover. Microwave on HIGH for 1 to 1 1/2 minutes or until hot. Stir in mayonnaise.
  • 5 Remove pan with cups from oven. Top each egg with about 2 tablespoons spinach mixture. Sprinkle with cheese.
  • 6 Return to oven; bake an additional 3 to 5 minutes or until spinach mixture is thoroughly heated. Carefully, slide egg baskets from custard cups onto serving plates.

EXPERT TIPS

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Expert Tips

The fresher the egg, the thicker the white and better the yolk remains in the center of the white. Older eggs have thinner whites and the yolk frequently slides to the edge of the white.

When working with phyllo dough, keep it covered with a damp cloth so it does not dry out and crack. Immediately place any remaining dough in a resealable plastic freezer bag and return it to the freezer.

Assemble the buttered phyllo pastry squares in the baking cups several hours ahead and let stand at room temperature, covered with a damp cloth and plastic wrap. Add eggs and bake shortly before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
),
Cholesterol
230mg
230%;
Sodium
430mg
430%;
Total Carbohydrate
8g
8%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
4%;
Calcium
10%;
Iron
8%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.