SAUSAGE FLORENTINE POTPIE

Sausage Florentine Potpie image

You won't find a meal like this in the freezer aisle, but you will be surprised how easy it is to make at home. -Kendra Doss, Kansas City, Missouri

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 pound bulk Italian sausage
2-1/2 cups sliced fresh mushrooms
1 medium red onion, chopped
3 garlic cloves, minced
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup half-and-half cream
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
TOPPING:
5 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
1 egg
1 tablespoon water

Steps:

In a large skillet, cook the sausage, mushrooms, onion and garlic over medium heat until no longer pink; drain. Add the soup, spinach, cream and cheeses; cook and stir until cheese is melted. , Transfer to a greased 11x7-in. baking dish. Place a phyllo sheet over top; brush with some of the butter. Repeat with remaining phyllo dough and butter. Crimp edges of dough., Whisk egg and water; brush over top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 610 calories, Fat 39g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 1201mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.