Spinach and Sausage Phyllo Bake

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


8 servings


1 pound bulk pork or Italian sausage 1/2 cup thinly sliced roasted red bell peppers (from a jar) 1 (2.25 ounce) can sliced ripe olives, drained 1 cup shredded mozzarella cheese (4 ounces)
5 eggs, beaten
1 cup shredded Cheddar cheese (4 ounces)
1 cup ricotta cheese
1 (9 ounce) box frozen chopped spinach, thawed, squeezed to drain
16 sheets frozen phyllo (filo) pastry (18 x 14 inch), thawed
1/2 cup butter, melted


Preheat oven to 350°F (177°C). 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 13 x 9-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 for 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.

Estimated Time

Preparation Time: 50 minutes
Bake Time: 1 hour
Stand Time: 5 minutes

Additional Information

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

Nutritional Information

Amount per serving: Calories 530 (Calories from Fat 300), Total Fat 34 g (Saturated Fat 17 g, Trans Fat 1/2 g), Cholesterol 215 mg; Sodium 750 mg; Total Carbohydrate 32 g (Dietary Fiber 2 g, Sugars 2 g), Protein 24 g; Exchanges: 2 Starch; 2 1/2 High-Fat Meat; 2 1/2 Fat; Carbohydrate Choices: 2

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