Spinach and Sausage Phyllo Bake

 

1

lb bulk pork or Italian sausage

1/2

cup thinly sliced roasted red bell peppers (from a jar)

1

can (2 1/4 oz) sliced ripe olives, drained

1

cup shredded mozzarella cheese (4 oz)

5

eggs, beaten

1

cup shredded Cheddar cheese (4 oz)

1

cup ricotta cheese

1

box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

16

sheets frozen phyllo (filo) pastry (18x14 inch), thawed

1/2

cup butter, melted

• 1 Heat oven to 350°F. In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. Cool slightly. Stir in roasted peppers, olives, mozzarella cheese and eggs.
• 2 In medium bowl, mix Cheddar cheese, ricotta cheese and spinach.
• 3 Unroll phyllo pastry; cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) glass baking dish, folding to fit. Brush lightly with melted butter. Continue layering and brushing with butter 3 more sheets of phyllo.
• 4 Spoon half of the sausage mixture over phyllo in baking dish. 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 remaining 4 phyllo sheets. Score top of phyllo in diamond shapes.
• 5 Bake 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.