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Sausage and Spinach Phyllo Bake Recipe

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This recipe for Sausage and Spinach Phyllo Bake is from Mommoo's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
1 lb bulk or Italian sausage
1/2 cup thinly sliced roasted red bell peppers from a jar
1 small can sliced black olives, drained
1 cup shredded mozzarella
5 eggs, beaten
1 cup cheddar
1 cup ricotta
9 oz frozen spinach, thawed and squeezed to drain
16 sheets phyllo pastry, thawed
1/2 cup butter, melted
Directions:
Directions:
Cook the sausage in a skillet over medium heat, stirring occasionally, until done; drain.
Cool slightly, then stir in the peppers, olives, mozzarella, and eggs.
Combine the cheddar, ricotta, and spinach.
Unroll the phyllo pastry and cover with plastic wrap.
Place 1 phyllo sheet in the bottom of an ungreased 13x9-inch glass baking dish, folding to fit.
Brush lightly with the melted butter, then repeat with 3 more layers of phyllo sheets.
Spread half of the sausage over the phyllo sheets, then layer and brush 4 more phyllo sheets.
Spread with the spinach mixture, then layer and brush 4 more phyllo sheets.
Spread with the remaining sausage mixture, then layer and brush with 4 more phyllo sheets.
Score the top of the phyllo with diamond shapes.
Bake at 350º for 50 - 60 minutes, until puffed and golden brown.
Let stand for 5 minutes before serving.

 

 

 

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