"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Savory Filo Sausage Bake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Savory Filo Sausage Bake, by , is from The Cookbook Seasoned with Love. , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen King
Added: Sunday, November 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. butter
1 onion, finely chopped
3/4 lb. bulk ground Italian pork sausage
5 eggs
1-1/2 cups shredded Monterey Jack cheese
10 oz. pkg. frozen Broccoli florets
1 cup ricotta cheese
2 Tbsp.chopped fresh basil
20 (14" x 9") filo pastry sheets, thawed
3/4 to 1 cup butter, melted

Directions:
Directions:
In a large skillet, melt 1 Tbsp. butter over medium heat. Saute onion until tender. Remove from skillet and set aside. In the same skillet, brown sausage until cooked through and no longer pink. Drain and return onions to skillet.
In a medium bowl, beat 5 eggs well. Stir into the mixture in skillet; cook and stir over medium heat until eggs are set, about 5-6 minutes. Add Monterey Jack cheese; remove from heat and let cool for 20-30 minutes. In another medium bowl, combine broccoli and ricotta cheese.

Unroll filo sheets and cover with plastic wrap and damp paper towel. Place one sheet in a 13x9" glass baking dish. Brush with melted butter. Add four additional filo sheets, brushing each with butter. Spread half of sausage mixture over dough. Layer and brush with butter five more sheets filo dough. Spread with all of broccoli/ricotta mixture. Layer and brush with butter five more sheets filo dough. Top with remaining sausage mixture. Layer remaining five filo sheets on top, brushing each with butter. Score top of filo dough in a diamond shape.

Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months. If refrigerated, uncover and bake at 350 degrees for 50 to 60 minutes or until puffed and golden brown. If frozen, thaw overnight in refrigerator, then bake uncovered at 350 degrees for 60-75 minutes until puffed and golden brown. Serves 10 to 12.

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
Original recipe called for chopped red bell pepper be sautéed with the onions and mushrooms added to sausage when adding the cheese. I omitted both the pepper and mushrooms and it was still quite tasty.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

440W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!