Ky makes Baked Eggs in Phyllo Squares

 My daughter made her own version of a recipe we saw on Martha Stewart. It was really delicious and easy. Our version is much simpler but if you would like Martha's original recipe click here: http://www.marthastewart.com/recipe/phyllo-squares-with-baked-egg-spinach-and-cheese



Baked Eggs in Phyllo Squares
6 sheets of phyllo dough (found in the freezer section)
1 stick melted butter
8 oz. whole milk ricotta
10 oz. box of frozen spinach, thawed (squeeze out all the moisture you can)
1 small clove of peeled garlic
salt to taste
6 eggs

Place the ricotta, garlic and spinach in a food processor and mix until you have a smooth paste. Salt to taste.
Unroll the phyllo sheets and keep covered with plastic wrap while you work so the dough doesn't dry out.
Brush a cookie sheet with butter, place 1 phyllo sheet on the pan, brush with butter.
Make a stack of 3 sheets layered with butter.
Cut the stacked layers into 6 squares with a pizza cutter or sharp knife.
Place 1/3 cup ricotta filling in the middle of each square.
Use a whole egg to press an indention in each mound of filling.
Place an egg yolk into each indention (save the whites for another use).
Make another 3 sheet stack of phyllo brushed with butter. Cut it into 6 squares and place over the egg and cheese. Our mounds were very large and our squares were over stuffed. My daughter folded up the edges to cover the mounds of cheese. We found out that the cheese doesn't melt and run, so you really don't have to worry about enclosing it in dough. Bake at 400 degrees for 5-6 minutes. You can leave the eggs soft or cook them hard.

 Bake until the pastry is golden.

We wanted soft eggs but overcooked them a little because we wanted the pastry to be browned. The eggs were firm and it was really good.

We heated up the left overs the next day and it worked well. I think this dish would be very impressive for a Holiday brunch.