Spinach and Sausage Phyllo Bake

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05

Title: Spinach and Sausage Phyllo Bake
Categories: Sausage, Cheese, Vegetables, Casserole, Main dish
Yield: 8 Servings

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 ea Eggs, beaten
4 oz Shredded Cheddar (1 cup)
1 c Ricotta cheese
9 oz Pkg frozen spinach, thawed,
- and drained
16 ea (17x12-inch) sheets frozen
- phyllo pastry, thawed
1/2 c 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 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

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