Blossoms: 6 sheets phyllo pastry thawed
1/4 cup grated Parmesan Cheese
6 eggs
1/4 cup finely chopped green onions
6 tablespoons (3/4) stick butter, melted
3 cups torn fresh spinach
Salt and freshly ground black pepper to taste
Ground paprika
Hollandaise Sauce: 4 egg yolks, 3 tablespoons fresh lemon juice, 1/2 cup (1 stick) butter
Lightly brush one sheet of the phyllo pastry with the butter. Layer a second sheet on top and brush with butter. Cut these sheets into six equal squares. Stack phyllo squares together, three at a time, fanning in a spiral. Grease a 12-cup muffin pan and press the stacked squares into a cup to form a basket. Repeat with remaining phyllo dough, until you have twelve baskets. (Keep unused phyllo covered with a damp cloth until needed.)
Preheat oven to 350 degrees. Sprinkle the bottoms of the cups with the Parmesan cheese and spinach. Break one egg into each cup and season with salt and pepper. Sprinkle the tops with the onions and bake for 20 minutes or until eggs are set.
To serve, center one or two blossoms on each plate and top with Hollandaise sauce. Sprinkle with paprika and serve immediately.
Hollandaise Sauce: In a small sauce pan, whisk together the egg yolks and lemon juice over very low heat. Add 1/4 cup of the butter, stirring constantly, until butter is melted. Add the remaining butter, stirring constantly, until the butter is melted and the sauce thickens.
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