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Spinach and Sausage Phyllo Bake
Spinach and Sausage Phyllo Bake
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Prep Time:
50 minutes
Total Time:
1 hour 55 minutes
Impress guests with a cheesy spinach and sausage egg bake.
Ingredients:
  • 1 lb bulk pork or Italian sausage
  • 1/2 cup thinly sliced roasted red bell peppers (from a jar)
  • 1 can (2 1/4 oz) sliced ripe olives, drained
  • 1 cup shredded mozzarella cheese (4 oz)
  • 5 eggs, beaten
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 cup ricotta cheese
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 16 sheets frozen phyllo (filo) pastry (18x14 inch), thawed
  • 1/2 cup butter, melted
Instructions:
  • Preheat the oven to 350°F. Cook the sausage in a 10-inch skillet over medium heat until no longer pink; then drain. Let it cool slightly before mixing in roasted peppers, olives, mozzarella cheese, and eggs.
  • Combine the Cheddar cheese, ricotta cheese, and spinach in a medium bowl.
  • Place phyllo pastry on a clean surface and cover with plastic wrap or a towel. Take 1 sheet of phyllo and place it in an ungreased 13x9-inch (3-quart) glass baking dish, folding as needed to fit. Lightly brush with melted butter. Repeat layering process with 3 more sheets of phyllo, brushing each layer with butter.
  • Spread half of the sausage mixture evenly over the phyllo in the baking dish. Layer 4 phyllo sheets, brushing each with butter. Spread the spinach mixture over the phyllo. Layer 4 more phyllo sheets, brushing each with butter. Spread the remaining sausage mixture evenly. Layer the remaining 4 phyllo sheets on top, brushing each with butter. Score the top of the phyllo in diamond shapes.
  • Bake until puffed and golden brown, approximately 50-60 minutes. Allow it to rest for 5 minutes before serving.

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