MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
       Title: Spinach and Sausage Phyllo Bake
  Categories: Sausage, Cheese, Vegetables, Casserole, Main dish
       Yield: 8 Servings
 
       1 lb Bulk pork ot Italian sausage
     1/2 c  Sliced roasted red bell
            - peppers (from 7.25 oz jar)
   2 1/4 oz Can black olives, drained
       4 oz Shredded Mozzarella (1 cup)
       5 ea Eggs, beaten
       4 oz Shredded Cheddar (1 cup)
       1 c  Ricotta cheese
       9 oz Pkg frozen spinach, thawed,
            - and drained
      16 ea (17x12-inch) sheets frozen
            - phyllo pastry, thawed
     1/2 c  Butter, melted
 
   1. Heat oven to 350 degrees. In large skillet over medium heat, brown
   sausage; drain. Cool slightly. Stir in roasted bell peppers, olives,
   mozzarella cheese and eggs; mix well.
 
   2. In medium bowl, combine Cheddar cheese, ricotta cheese and
   spinach; mix well.
 
   3. Unroll phyllo pastry; cover with plastic wrap or towel. Place 1
   sheet of phyllo in ungreased 13x9-inch (3-quart) baking dish, folding
   to fit. Brush lightly with melted butter. Continue layering and
   brushing with butter using 3 additional sheets of phyllo.
 
   4. Spoon half of sausage mixture over phyllo. 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 4 more phyllo sheets. Score top
   of phyllo in diamond shapes.
 
   5. Bake at 350 degrees for 50 to 60 minutes or until puffed and golden
   brown. Let stand 5 minutes before serving.
 
   Nutrition Information Per Serving:
   550 Calories, 38 g Fat, 1070 mg Sodium
 
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