Egg Blossoms with Hollandaise

Ingredients

• 6 tablespoons butter melted
• 6 large eggs 
• 6 sheets filo dough ( 12 by 18 in.)
• 0.3 cup green onion finely chopped (including tops)
• 1 cup knorr hollandaise sauce 
• 6 servings paprika 
• 0.3 cup parmesan cheese grated
• 6 servings salt and pepper 
• 4 oz spinach leaves rinsed

Equipment

• oven
• plastic wrap
• spatula
• muffin tray

Directions

1. Stack 1/2 cup 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.
3. Lay another filo sheet onto the buttered piece; brush top lightly with butter.
4. Cut stack into 6 equal squares; cover with plastic wrap. Repeat to make a total of 18 filo squares.
5. Butter 6 muffin or custard cups (2 1/2 to 2 3/4 in. wide; if using a muffin pan, butter alternate cups). Press 3 filo squares into each cup, overlapping, to line the cavity smoothly; filo edges will extend above the rim (in muffin pans, arrange so filo edges don't touch).
6. Sprinkle 2 teaspoons grated parmesan into each filo basket and top with about 1 tablespoon slivered spinach leaves. Break 1 egg into each filo basket, lightly sprinkle with salt and pepper, and sprinkle eggs equally with green onion.
7. Bake in a 350 oven until filo is golden and eggs are softly set when gently shaken, 18 to 20 minutes.
8. Meanwhile, mound remaining spinach equally onto dinner plates. Using a spoon and a small spatula, gently lift egg blossom baskets from baking cups and set 1 on each plate.
9. Add hollandaise to taste. Dust with paprika.