| 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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