Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 20 minutes
Yield: Serves 10 to 12
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 onion, finely chopped
- 1 cup sliced mushrooms
- 1 green bell pepper, chopped
- 1 pound bulk ground Italian pork sausage
- 5 eggs
- 1-1/2 cups shredded Havarti cheese
- 10 ounce package frozen spinach, thawed and drained
- 1 cup ricotta cheese
- 1 egg
- 2 tablespoons chopped fresh basil
- 1 teaspoon chopped fresh thyme leaves
- 1/3 cup grated Parmesan cheese
- 24 (14" x 9") filo pastry sheets, thawed
- 1/2 cup butter, melted
Preparation:
In a medium bowl, beat 5 eggs well. Stir into the sausage and vegetable mixture in skillet; cook and stir over medium heat until eggs are set, about 5-6 minutes. Add Havarti cheese; remove from heat and let cool for 20-30 minutes. In another medium bowl, combine spinach, ricotta cheese, 1 egg, Parmesan cheese, basil, and thyme.
Unroll filo sheets and cover with plastic wrap and damp paper towel. Place one sheet in a 13x9" glass baking dish. Brush with some of the melted butter. Add seven additional filo sheets, brushing each with butter. Spread half of mushroom/sausage mixture over dough. Layer and brush with butter eight more sheets filo dough. Spread with all of spinach/ricotta mixture. Layer and brush with butter four more sheets filo dough. Top with remaining mushroom/sausage mixture. Layer remaining four filo sheets on top, brushing each with butter. Score top of filo dough in a diamond shape.
Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months. If refrigerated, uncover and bake at 350 degrees for 50 to 60 minutes or until puffed and golden brown. If frozen, thaw overnight in refrigerator, then bake uncovered at 350 degrees for 60-75 minutes until puffed and golden brown.
