Company coming? Three cheeses, spinach and sausage create a delicious egg bake.
Spinach and Sausage Phyllo Bake
- Prep Time 50 min
- Total 1 hr 55 min
- Servings 8
- Ingredients 10
Ingredients
- 1 lb bulk pork or Italian sausage
- 1/2 cup thinly sliced roasted red bell peppers (from a jar)
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1 cup shredded mozzarella cheese (4 oz)
- 5 eggs, beaten
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup ricotta cheese
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 16 sheets frozen phyllo (filo) pastry (18x14 inch), thawed
- 1/2 cup butter, melted
Instructions
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Step1Heat 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.
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Step2In medium bowl, mix Cheddar cheese, ricotta cheese and spinach.
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Step3Unroll phyllo pastry; cover with plastic wrap or towel. Place 1 sheet of phyllo in ungreased 13x9-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.
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Step4Spoon 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.
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Step5Bake 50 to 60 minutes or until puffed and golden brown. Let stand 5 minutes before serving.
Nutrition
530
Calories
34g
Total Fat
24g
Protein
32g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 530
- Calories from Fat
- 300
- Total Fat
- 34g
- 52%
- Saturated Fat
- 17g
- 86%
- Trans Fat
- 1/2g
- Cholesterol
- 215mg
- 72%
- Sodium
- 750mg
- 31%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 2g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 15%
- 15%
- Calcium
- 35%
- 35%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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