Egg Blossoms With Hollandaise

Directions

1. Stack 1/2 c. spinach leaves and cut into thin slivers.
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. Butter 6 muffin or possibly custard c. (2 1/2 to 2 3/4 inches wide; if using a muffin pan, butter alternate c.). Press 3 filo squares into each c., overlapping, to line the cavity smoothly; filo edges will extend above the rim (in muffin pans, arrange so filo edges do not touch).
4. Sprinkle 2 tsp. grated parmesan into each filo basket and top with about 1 Tbsp. slivered spinach leaves. Break 1 egg into each filo basket, lightly sprinkle with salt and pepper, and sprinkle Large eggs equally with green onion.
5. Bake in a 350 degree oven till filo is golden brown and Large eggs are softly set when gently shaken, 18 to 20 min.
6. Meanwhile, mound remaining spinach equally onto dinner plates. Using a spoon and a small spatula, gently lift egg blossom baskets from baking c. and set 1 on each plate. Add in Hollandaise Sauce to taste. Dust with paprika.
7. This recipe yields 6 servings.
8. Comments: Guests at Castle Marne, Denver, CO, might anticipate this elegant version of baked Large eggs. If filo dough is frzn, thaw overnight in refrigerator.