Name: Spinach And Sausage Phyllo Bake
Ingredients: 1 lb Bulk pork ot Italian sausage; 1/2 c Sliced roasted red bell peppers (from 7.25 oz jar); 2 1/4 oz Can black olives, drained; 4 oz Shredded Mozzarella (1 cup); 5 Eggs, beaten; 4 oz Shredded Cheddar (1 cup); 1 c Ricotta cheese; 9 oz Pkg frozen spinach, thawed, and drained; 16 (17x12-inch) sheets frozen phyllo pastry, thawed; 1/2 c Butter, melted

And at the end of the world, when the church of Christ shall be settled in its last, and most complete, and its eternal state, and all common gifts, such as convictions and illuminations, and all miraculous gifts, shall be eternally at an end, yet then divine love shall not fail, but shall be brought to its most glorious perfection in every individual member of the ransomed church above. Then, in every heart, that love which now seems as but a spark, shall be kindled to a bright and glowing flame, and every ransomed soul shall be as it were in a blaze of divine and holy love, and shall remain and grow in this glorious perfection and blessedness through all eternity!

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables, Meats, Eggs	Italian	Sausage, Cheese, Vegetables, Casserole, Main dish	8	Servings

INGREDIENTS

1	lb	Bulk pork ot Italian sausage
1/2	c	Sliced roasted red bell peppers (from 7.25 oz jar)
2 1/4	oz	Can black olives, drained
4	oz	Shredded Mozzarella (1 cup)
5		Eggs, beaten
4	oz	Shredded Cheddar (1 cup)
1	c	Ricotta cheese
9	oz	Pkg frozen spinach, thawed, and drained
16		(17×12-inch) sheets frozen phyllo pastry, thawed
1/2	c	Butter, melted

INSTRUCTIONS

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 <demoness@bellatlantic.net> on Aug
15, 1998

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