Spinach and Sausage Phyllo Bake
Spinach and Sausage Phyllo Bake takes approximately 1 hour and 55 minutes from beginning to end. This recipe serves 8. One serving contains 603 calories, 26g of protein, and 45g of fat. For $2.04 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up ricotta cheese, frozen spinach, phyllo pastry, and a few other things to make it today. It is brought to you by Betty Crocker. A few people really liked this main course. This recipe is liked by 16 foodies and cooks. Overall, this recipe earns a solid spoonacular score of 68%. If you like this recipe, take a look at these similar recipes: Spinach and Chicken Phyllo Bake, Spinach-Tomato Phyllo Bake, and Spinach Bake with Sausage.
Servings: 8
Preparation duration: 50 minutes
Cooking duration: 65 minutes
Ingredients:
1 lb bulk pork or Italian sausage
1/2 cup butter, melted
5 eggs, beaten
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 can (2 1/4 oz) sliced ripe olives, drained
16 sheets frozen phyllo (filo) pastry (18x14 inch), thawed
1 cup ricotta cheese
1/2 cup thinly sliced roasted red bell peppers (from a jar)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
Equipment:
frying pan
oven
bowl
plastic wrap
glass baking pan
baking pan
Cooking instruction summary:
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.
Step by step:
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.
4. Place 1 sheet of phyllo in ungreased 13x9-inch (3-quart) glass baking dish, folding to fit.
5. Brush lightly with melted butter. Continue layering and brushing with butter 3 more sheets of phyllo.
6. 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.
7. Bake 50 to 60 minutes or until puffed and golden brown.
8. Let stand 5 minutes before serving.
Nutrition Information:
covered percent of daily need
