Spinach and sausage phyllo bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk pork ot Italian sausage |
| ½ | cup | Sliced roasted red bell peppers (from 7.25 oz jar) |
| 2¼ | ounce | Can black olives, drained |
| 4 | ounces | Shredded Mozzarella (1 cup) |
| 5 | Eggs, beaten | |
| 4 | ounces | Shredded Cheddar (1 cup) |
| 1 | cup | Ricotta cheese |
| 9 | ounces | Pkg frozen spinach, thawed, and drained |
| 16 | (17x12-inch) sheets frozen phyllo pastry, thawed | |
| ½ | cup | Butter, melted |
Directions
1. Heat oven to 350 degrees. In large skillet over medium heat, brown sausage; drain. Cool slightly. Stir in roasted bell peppers, olives, mozzarella cheese and eggs; mix well.
2. In medium bowl, combine Cheddar cheese, ricotta cheese and spinach; mix well.
3. Unroll phyllo pastry; cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) baking dish, folding to fit. Brush lightly with melted butter. Continue layering and brushing with butter using 3 additional sheets of phyllo.
4. Spoon half of sausage mixture over phyllo. Layer and brush with butter 4 more phyllo sheets. Top with spinach mixture. Layer and brush with butter 4 more phyllo sheets. Top with remaining sausage mixture. Layer and brush with butter 4 more phyllo sheets. Score top of phyllo in diamond shapes.
5. Bake at 350 degrees for 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.
Nutrition Information Per Serving: 550 Calories, 38 g Fat, 1070 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 15, 1998