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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Rajiv Tiwari
[email protected]These phyllo squares are a bit time-consuming to make, but they're totally worth it. They're so delicious and they always impress my guests.
Andiswa Mbatha
[email protected]I'm not a fan of phyllo dough, but I really enjoyed these squares. The filling was so flavorful that it made me forget all about the phyllo dough.
Rustin Shirley
[email protected]These phyllo squares are a great way to get your kids to eat their vegetables. My kids love them!
Asha full Khan
[email protected]I love that this recipe is so versatile. You can add any kind of fillings you like. I've tried it with spinach, feta, and tomatoes, and also with ham, cheese, and onions.
Kieran Darries
[email protected]These phyllo squares are the perfect finger food for a party. They're easy to eat and they're always a crowd-pleaser.
Nasruu Manzaa
[email protected]These phyllo squares were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Poch Gatluak
[email protected]I followed the recipe exactly, but my phyllo squares didn't turn out as flaky as I hoped. I'm not sure what I did wrong.
Subash Giri
[email protected]These phyllo squares were a bit too oily for my taste. I think I might try baking them instead of frying them next time.
Jesse Lovell
[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.
Ali Saber
[email protected]These phyllo squares are a great way to use up leftover spinach. I always have a bunch of spinach in my fridge, so it's nice to have a recipe that I can use it in.
Esmeralda Rubio
[email protected]I added some crumbled bacon to the filling for an extra savory flavor. It was delicious!
Gert Laubscher
[email protected]These phyllo squares are the perfect appetizer or light lunch. They're also really easy to make, which is always a plus.
an tech
[email protected]The phyllo dough was a bit tricky to work with at first, but I got the hang of it after a few tries. The end result was totally worth it!
TAHSIN ROHAN
[email protected]I love that this recipe uses spinach. It adds a nice pop of color and flavor to the dish.
Abdullah Jatail
[email protected]These phyllo squares were a hit at my last brunch party! Everyone raved about the flaky crust and the creamy, cheesy filling. I'll definitely be making them again soon.