Melt 1 T. butter in skillet. Saute pepper, onion, and mushrooms ovre mediu heat until tender, 8 to 10 minutes; remove from skillet and set aside. Brown sausage in same skillet; drain and add to mushroom mixture. Beat eggs in medium bowl; stir in cheese, parsley, broccoli and mushroom mixture. Refrigerate overnight. The next morning, melt remaining butter. Unroll phyllo dough, keeping sheets under damp cloth to prevent drying. Place 1 sheet in bottom of 9 x 13 pan, folding dough to fit; brush sheet with butter. Repeat with four mroe phyllo sheets. Spread half the filling evenly over phyllo sheets in pan. Place 5 more phyllo sheets in pan, 1 at a time, folding each to fit and brushing each with butter. Spread remaining filling over phyllo sheets in pan. Place 5 remaining phyllo sheets in pan, 1 at a time, folding each to fit and brushing each with butter. Score top sheet in diamond pattern. Bake at 350 degrees, 1 hour. Posted to EAT-L Digest 22 Dec 96 Recipe by: Sue Klapper - KCXJ08A From: JoAnn
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 12|
|Calories from Fat: 333 (71%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 18.1g||90 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 510.2mg||157 %|
|Sodium 541.7mg||19 %|
|Potassium 375.4mg||10 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 11.2g|
|Protein 22.8g||33 %|
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Calories per serving: 471
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