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Spinach and Sausage Phyllo Bake |
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Serves: 8
Print this Recipe
Prep Time: 45 minutes (ready in 1 hour 50 minutes) - Yield: 8 servings
1 pound bulk pork or bulk Italian sausage
1/2 cup thinly sliced purchased roasted red bell peppers (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
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
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