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Spinach and Sausage Phyllo Bake

Prep Time: 50 min.
Cook Time: 65 min.
Total Time: 115 min.
Servings: 8

What you need

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)

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How to do it

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.

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Nutrition

Calories
602.57cal ( 30.13% of daily need)
Fat
44.73g ( 68.82% of daily need)
Saturated Fat
21.28g ( 132.98% of daily need)
Carbohydrates
23.61g ( 7.87% of daily need)
Sugar
0.73g ( 0.81% of daily need)
Cholesterol
215.39mg ( 71.8% of daily need)
Sodium
1154.68mg ( 50.2% of daily need)
Protein
26.27g ( 52.55% of daily need)
Vitamin K
122.07µg ( 116.26% of daily need)
Vitamin A
4736.9IU ( 94.74% of daily need)
Selenium
28.29µg ( 40.41% of daily need)
Phosphorus
351.93mg ( 35.19% of daily need)
Vitamin B2
0.56mg ( 32.77% of daily need)
Calcium
314.4mg ( 31.44% of daily need)
Vitamin B1
0.42mg ( 27.94% of daily need)
Folate
102.48µg ( 25.62% of daily need)
Vitamin B3
4.53mg ( 22.64% of daily need)
Manganese
0.44mg ( 21.87% of daily need)
Vitamin B12
1.3µg ( 21.6% of daily need)
Zinc
3.19mg ( 21.29% of daily need)
Iron
3.32mg ( 18.45% of daily need)
Vitamin B6
0.33mg ( 16.7% of daily need)
Vitamin E
2.09mg ( 13.91% of daily need)
Magnesium
53.17mg ( 13.29% of daily need)
Vitamin D
1.7µg ( 11.35% of daily need)
Potassium
393.51mg ( 11.24% of daily need)
Vitamin B5
1.11mg ( 11.12% of daily need)
Copper
0.17mg ( 8.74% of daily need)
Fiber
2.02g ( 8.06% of daily need)
Vitamin C
6.22mg ( 7.54% of daily need)

Breakdown

Proteins
17.45%
Fat
66.86%
Carbs
15.69%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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