Florentine Egg Baskets
by Karen Mussoline
Email:karenmussoline@aol.com

URL Source:
Source: Pillsbury Magazine
Course: Brunch
Cuisine: American
Food Group: Egg
Serves: 6

Ingredients

4 18 x 14 sheets frozen phyllo (filo)
2 tablespoon(s) butter, melted
Dash lemon-pepper seasoning
6 medium eggs
Dash salt
Dash pepper
1 cup(s) Frozen cut leaf spinanch
1-1/2 ounce finely shredded fresh parmesan cheese
Preheat oven to 350. Spray six 6-0z. custard cups or ramkins with non-stick 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. Cut stack in half crossise to make tgwo 14 x 9 rectangle stacks. Place 1 stack on top of the other. With pizza cutter cut stack lengthise in half. Cut each half into 3 equal pieces to make a total of 6 stacks, each about 4=1/2 x 4-1/2 inches. Press 1 stack into each sprayed custard cup. Break 1 egg into each pastry-lined cup. Sprinkle eggs with salt and pepper. Bake at 350 for 18 to 20 minutes or until pastry baskets are golden brown and crisp, and eggs are just about set. Meanwhile place spinach in microwave safe dish, cover. Microwave on High 1 - 2 minutes or until hot. Remove pan with cups from oven. Top each egg with about 2 tablespoons spinach, sprinkle with cheese.
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