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Florentine Egg Baskets

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  • Prep 20 min
  • Total 45 min
  • Ingredients 9
  • Servings 6
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Enjoy these delicious florentine egg baskets topped with spinach mixture that are ready in 45 minutes – perfect for a dinner.
Updated Sep 1, 2010
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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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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.

Nutrition Information

190 Calories, 13g Total Fat, 10g Protein, 8g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
5g
25%
Cholesterol
230mg
77%
Sodium
430mg
18%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
4%
Sugars
1g
Protein
10g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
8%
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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