PHYLLO SQUARES WITH BAKED EGG, SPINACH, AND CHEESE
These savory pastries from the Martha Stewart Living digital magazine for iPad make a showstopping first course or brunch dish. Serve them with salad greens, and dinner's on.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Wash spinach, leaving some water clinging to leaves. Cook in a large saucepan over medium-high heat, covered, stirring occasionally, until wilted, about 3 minutes. Drain in a colander. Let stand until cool enough to handle. Squeeze spinach to release as much liquid as possible. Finely chop, and transfer to a bowl. (You'll have 1/2 cup packed.) Add ricotta and feta. Season with salt and pepper. Stir in 1 egg.
- Melt butter in a saucepan over medium heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids. Brush baking sheet with clarified butter.
- Cover phyllo with plastic wrap and a kitchen towel to keep it from drying out as you work. Remove 3 phyllo sheets, and layer on baking sheet, brushing each with clarified butter before topping with another sheet. Repeat brushing and layering with remaining 3 phyllo sheets to form a second stack on a work surface; cover with plastic wrap and a kitchen towel to keep from drying out.
- Place 6 evenly spaced dollops of spinach filling onto first phyllo stack, leaving a 2-inch border around each dollop. Make a well in the center of each filling mound. Crack 1 egg, and separate, reserving white. Carefully tip egg yolk into well of 1 filling mound. Repeat with remaining eggs.
- Whisk reserved egg whites and brush onto phyllo between mounds. Top with remaining phyllo stack. Press between filling mounds to seal. Using a pastry wheel, cut around filling mounds to form six 5 1/2-inch squares. Bake until phyllo is golden but yolks are still runny, 6 to 7 minutes. (Centers should still be soft when touched with the tip of your finger.) Serve immediately.
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Janet Gil
[email protected]Overall, I thought these phyllo squares were pretty good. They were easy to make and they tasted delicious. I would definitely make them again.
nadim Nilima
[email protected]These phyllo squares were a bit bland for my taste. I think I would add more salt and pepper next time.
RJ RONI BISWAS
[email protected]I'm not sure what went wrong, but my phyllo squares turned out soggy. I think I might have added too much butter.
Billy Butcher
[email protected]These phyllo squares are a great appetizer or snack. They're also perfect for a light lunch.
Shash Cv
[email protected]I love that these phyllo squares can be made ahead of time. They're perfect for busy weeknights.
BENJAMIN ____________
[email protected]These phyllo squares are a great way to use up leftover spinach. They're also a good source of protein and fiber.
Dan Laborde
[email protected]Overall, I thought these phyllo squares were pretty good. They were easy to make and they tasted delicious. I would definitely make them again.
Last Boy
[email protected]The phyllo pastry was a bit too crispy for my liking. I think I would try baking them for a shorter amount of time next time.
Dominion Alao
[email protected]These phyllo squares were a little too oily for my taste. I think I would try using less butter next time.
Chalonbiler Kotha
[email protected]I'm not a huge fan of spinach, but I really enjoyed these phyllo squares. The cheese and eggs helped to balance out the flavor of the spinach.
Yung Myron
[email protected]These phyllo squares are so easy to make and they're always a crowd-pleaser. I love that I can use whatever vegetables I have on hand.
Prakaah Raj
[email protected]I made these phyllo squares for breakfast this morning and they were delicious! The eggs were cooked perfectly and the spinach and cheese were flavorful. The phyllo pastry was also very good.
LucyO Short
[email protected]These phyllo squares were a hit at my brunch party! The combination of spinach, cheese, and eggs was perfect, and the phyllo pastry was crispy and flaky. I will definitely be making these again.