MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
Title: Spinach and Sausage Phyllo Bake
Categories: Sausage, Cheese, Vegetables, Casserole, Main dish
Yield: 8 Servings
1 lb Bulk pork ot Italian sausage
1/2 c Sliced roasted red bell
- peppers (from 7-1/4 oz jar)
2 1/4 oz Can black olives; drained
1 c Mozzarella (4 oz); shredded
5 ea Eggs; beaten
1 c Cheddar (4 oz); shredded
1 c Ricotta cheese
9 oz Pkg frozen spinach; thawed,
- and drained
16 Frozen phylo pastry sheets
- (17x12"); thawed
1/2 c Butter; melted
Heat oven to 350 F. In large skillet over medium heat, brown
sausage; drain. Cool slightly. Stir in roasted bell peppers,
olives, mozzarella cheese, and eggs; mix well.
In medium bowl, combine Cheddar cheese, ricotta cheese, and
spinach; mix well.
Unroll phyllo pastry; cover with plastic wrap or towel. Place 1
sheet of phyllo in ungreased 13x9" (3 qt) baking dish, folding
to fit. Brush lightly with melted butter. Continue layering and
brushing with butter using 3 additional sheets of phyllo.
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.
Bake at 350 F for 50 to 60 minutes or until puffed and golden
brown. Let stand 5 minutes before serving.
Per Serving: 550 Calories, 38 g Fat, 1070 mg Sodium
