Spinach and Sausage Phyllo Bake

Ingredients

• 1 lb ground sausage italian
• 0.5 cup roasted peppers red thinly sliced (from a jar)
• 2.3 oz olives ripe drained sliced canned
• 4 oz mozzarella cheese shredded
• 5  eggs beaten
• 4 oz cheddar cheese shredded
• 1 cup ricotta cheese 
• 9 oz spinach frozen thawed chopped
• 16 sheets dough frozen thawed (filo) ()
• 0.5 cup butter melted

Equipment

• bowl
• frying pan
• oven
• plastic wrap
• baking pan
• glass baking pan

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.
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.
7. Layer and brush with butter 4 more phyllo sheets. Top with spinach mixture.
8. Layer and brush with butter 4 more phyllo sheets. Top with remaining sausage mixture.
9. Layer and brush with butter remaining 4 phyllo sheets. Score top of phyllo in diamond shapes.
10. Bake 50 to 60 minutes or until puffed and golden brown.
11. Let stand 5 minutes before serving.