Recipe - Spinach And Sausage Phyllo Bake

1 pound Bulk pork ot Italian sausage
One half cup Sliced roasted red bell
peppers (from 7.25 ounce jar)
2 One fourth ounce Can black olives, drained
4 ounce Shredded Mozzarella (1 cup)
5 Eggs, beaten
4 ounce Shredded Cheddar (1 cup)
1 cup Ricotta cheese
9 ounce Pkg frozen spinach, thawed,
and drained
16 (17x12inch) sheets frozen
phyllo pastry, thawed
One half cup Butter, melted

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 13x9inch (3quart) 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 MMRecipes Digest by Paula demoness@bellatlantic.net on Aug
15, 1998