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

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