Mini Pasqualine with Phyllo Dough

Method

1. Prepare the filling: heat a drizzle of olive oil in a large pan with a garlic clove, add the chopped Swiss chard, cover, and cook over medium heat for about 15 minutes.
2. Drain the cooked chard and let it cool slightly. Squeeze out any excess liquid.
3. In a bowl, combine the ricotta, 3 medium eggs, grated Parmesan, salt, pepper, and a pinch of nutmeg. Mix well.
4. Add the squeezed chard to the ricotta mixture and stir until evenly combined.
5. Prepare the phyllo baskets: stack 9 phyllo sheets and cut them into small rectangles. Brush a muffin tin with butter.
6. For each basket, take 4 small phyllo rectangles and stack them, brushing each layer with melted butter and placing them at different angles to form a cup shape. Press into the muffin tin.
7. Fill each phyllo cup with a spoonful of the ricotta and chard mixture.
8. Carefully crack a quail egg into the center of each filled basket. Use a knife to make a small hole in the shell and pour the egg in without breaking the yolk.
9. From the remaining phyllo scraps, cut two small circles per basket. Brush each circle with butter, place them over the filling to form a lid, and brush the top with more butter.
10. Bake the mini pasqualine in a preheated oven at 200°C (400°F) for 20 minutes, then switch to grill mode and bake at 220°C (430°F) for another 10 minutes until golden and crispy.