Phyllo Bake

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4.08 from 14 votes

A delicious, buttery and flaky bake

Prep Time45

Cook Time1 15

Total Time2

Course: Main Course

Cuisine: Mediterranean

Servings:

Calories: 1637kcal

Author: Tieghan Gerard

Ingredients

1 tablespoon olive oil
1 pound spicy Italian chicken sausage removed from casings
5 eggs
1/2 cup kalamata olives sliced
1/2 cup oil packed sun dried tomatoes*
10 ounce package frozen spinach thawed and drained
1/2 cup greek yogurt
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 teaspoon chopped fresh thyme leaves
1 tablespoon black pepper
1 pinch salt
1 teaspoons crushed red pepper flakes
2 1/2 cups shredded Havarti cheese
1/2 cup cheddar cheese shredded
1/2 cup mozzarella cheese shredded
40 phyllo pastry sheets thawed
1/2 cup canola oil or butter melted

Instructions

In a large skillet, melt 1 tablespoon olive oil over medium heat. Brown sausage until cooked through and no longer pink. Set aside.
In a medium bowl, beat 5 eggs well, add the 1/2 cup of greek yogurt. Mix well. Mix in the basil, thyme, black pepper, crushed red pepper flakes and salt. Add the sausage and spinach and mix until combined.
Unroll phyllo sheets and cover with a damp paper towel. Place one sheet in a 13×9 glass baking dish. Brush with some of the canola oil. Add eight additional phyllo sheets, brushing each with canola oil. Spread half of the cheddar cheese over the top of the dough. Dollop half of the spinach sausage mixture over the cheese and then top with half the Havarti cheese and half of the olives. Layer and brush with butter nine more sheets phyllo dough. Spread with the rest of the cheddar cheese and then the rest of the spinach sausage mixture. Top with the remaining Havarti Cheese and olives. Layer and brush with canola oil eight more sheets phyllo dough. Top with mozzarella cheese . Layer remaining phyllo sheets on top, brushing each with canola oil.
Bake at 350 for hour to an hour and 15 minutes.

Notes

*I buy my sun dried tomatoes from Costco. They are packed in oil with lots of garlic. If your sun dried tomatoes do not have any garlic in them, please add at least one clove when the sausage is browning. *You can cover this tightly and refrigerate for up to 3 days. *To freeze: Before you begin layering, line your Pyrex dish with tin foil and then spray with olive oil or non-stick spray. Layer as directed. Cover tightly and freeze. Once frozen you can remove from the pan and wrap the dish in more plastic wrap and place back in the freeze. When ready to bake just unwrap and place back in a Pyrex dish. Thaw for a few hours and bake as directed.

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