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) frozen chopped spinach, thawed, squeezed to drain
16
sheets frozen phyllo (filo) pastry (18x14 inch), thawed
1/2
cup butter, melted
Preparation
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.
In medium bowl, mix Cheddar cheese, ricotta cheese and spinach.
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.
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.
Bake 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.
