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 7-1/4 oz jar)
  2 1/4 oz Can black olives; drained
      1 c  Mozzarella (4 oz); shredded
      5 ea Eggs; beaten
      1 c  Cheddar (4 oz); shredded
      1 c  Ricotta cheese
      9 oz Pkg frozen spinach; thawed,
           - and drained
     16    Frozen phylo pastry sheets
           - (17x12"); thawed
    1/2 c  Butter; melted

  Heat oven to 350°F. In large skillet over medium heat, brown
  sausage; drain. Cool slightly. Stir in roasted bell peppers,
  olives, mozzarella cheese, and eggs; mix well.

  In medium bowl, combine Cheddar cheese, ricotta cheese, and
  spinach; mix well.

  Unroll phyllo pastry; cover with plastic wrap or towel. Place 1
  sheet of phyllo in ungreased 13x9" (3 qt) baking dish, folding
  to fit. Brush lightly with melted butter. Continue layering and
  brushing with butter using 3 additional sheets of phyllo.

  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.

  Bake at 350°F for 50 to 60 minutes or until puffed and golden
  brown. Let stand 5 minutes before serving.

  Per Serving: 550 Calories, 38 g Fat, 1070 mg Sodium

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