Mini Pasqualine with Filo Pastry

Method

1. Cut the washed and dried greens into small pieces.
2. Sauté a garlic clove in oil in a large pot. Add the greens, reduce heat, cover, and cook for about 15 minutes without adding salt.
3. Drain the cooked greens and let them cool slightly.
4. In a bowl, mix ricotta, eggs, grated cheese, salt, pepper, and nutmeg.
5. Squeeze the greens to remove excess liquid, then add them to the ricotta mixture. Stir well to combine (filling is ready).
6. Prepare the filo pastry: separate the sheets and stack them. Cut into rectangles by folding and cutting as shown.
7. For each basket, layer 4 pieces of filo, brushing each with melted butter. Place them in a buttered muffin tin, overlapping to form a basket.
8. Fill each basket with a spoonful of the ricotta and greens filling.
9. Open a quail egg by piercing the shell with a knife, being careful not to break the yolk. Pour the egg into the filling. Repeat for each basket.
10. Cut small circles from leftover filo pastry for lids. Brush with butter and place on top of each basket. Brush tops with a little more butter.
11. Bake at 200°C (400°F) for 20 minutes, then switch to grill mode at 220°C (425°F) and bake for another 10 minutes.
12. Serve warm.