SPINACH AND SAUSAGE PHYLLO BAKE

Spinach and Sausage Phyllo Bake image

Number Of Ingredients 10

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1 pound bulk pork or bulk Italian sausage
1/2 cup thinly sliced purchased roasted red bell pepper (from 7.25-ounce jar)
1 (2 1/4-ounce) can sliced ripe olives, drained
4 ounces (1 cup) shredded mozzarella cheese
5 eggs, beaten
4 ounces (1 cup) shredded Cheddar cheese
1 cup ricotta cheese
1 (9-ounce) package frozen spinach in a pouch, thawed, drained
16 sheets (17x12-inch) frozen frozen phyllo pastry leaves, thawed
1/2 cup butter, melted

Steps:

1. Heat oven to 350°F. In large skillet over medium heat, brown sausage drain. Cool slightly. Stir in roasted 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°F. for 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 550 * Calories from Fat: 340 * % Daily Value: Total Fat: 38 g 58% * Saturated Fat: 18 g 90% * Cholesterol: 230 mg 77% * Sodium: 1070 mg 45% * Total Carbohydrate: 25 g 8% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 27 g * Vitamin A: 50% * Vitamin C: 25% * Calcium: 35% * Iron: 20% * Dietary Exchanges: 1 1/2 Starch, 1 Vegetable, 3 High-Fat Meat, 2 Fat or 1 1/2 Carbohydrate, 1 Vegetable, 3 High-Fat Meat, 2 Fat

Nutrition Facts : Nutritional Facts Serves