Spinach And Sausage Phyllo Bake

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Spinach And Sausage Phyllo Bake Ingredients

1 lb Bulk pork ot Italian sausage	4 oz Shredded Cheddar (1 cup)
1/2 c Sliced roasted red bell	1 c Ricotta cheese
2 1/4 oz Can black olives, drained	9 oz Pkg frozen spinach, thawed,
4 oz Shredded Mozzarella (1 cup)	16 (17x12-inch) sheets frozen
5 Eggs, beaten	1/2 c Butter, melted

Instructions for Spinach And Sausage Phyllo Bake

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 on Aug 15, 1998

Main Ingredient: SpinachCuisine: Uncategorized

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