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
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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. |
This recipe for Savory Filo Sausage Bake is from