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Spinach and Sausage Phyllo Bake

Company coming? Three cheeses, spinach and sausage create a delicious egg bake.

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( 44 Ratings)

44 Ratings

5 Stars 30%

4 Stars 30%

3 Stars 27%

2 Stars

1 Stars

Member Reviews ( 2 )

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Prep Time 50 min
Total Time 1 hr 55 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

Make a peppy egg bake using chorizo sausage for the Italian sausage and pepper Jack cheese for the mozzarella and Cheddar.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 300),

% Daily Value

Total Fat: 34g; 34%
(Saturated Fat 17g, 17% Trans Fat 1/2g 1/2% ),
Cholesterol: 215mg; 215%;
Sodium: 750mg; 750%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 2g 2% Sugars 2g 2% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 80%;
Vitamin C: 15%;
Calcium: 35%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 12/16/2009 12:29:15 PM REPORT ABUSE pdaliesio said:

Rating:

I made this for my work Christmas breakfast. I assembled the night before, and cooked it in the morning. It was a hit...very good.

This reply was: Helpful Inspiring

Posted 5/15/2008 3:00:36 AM REPORT ABUSE mamabear_6 said:

Rating:

I loved this dish! But I also like phyllo and eggs dishes(my husband is not used to eating eggs baked yet), but he still gave this a 4. I agree, it had lots of flavor. For the phyllo dough, I suggest putting a clean damp towel over the top of the dough to prevent it from drying out and cracking. (don't make it too wet or the dough will stick to each other) Other than that, very easy to make. It takes a little time to put it together, but is well worth it!

This reply was: Helpful Inspiring