Florentine Egg Baskets

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

  • 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
  • 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.
  • 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.
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