Ingredients
3/4 pound bulk Italian sausage1 cup sliced fresh mushrooms1 medium onion, finely chopped1 medium sweet red pepper, chopped1 medium green pepper, chopped6 large eggs, divided use1-1/2 cups shredded Havarti cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup ricotta cheese1/3 cup grated Parmesan cheese2 tablespoons minced fresh basil or 2 teaspoons dried basil1 cup butter, melted30 sheets phyllo dough (14x9 inches)
Preparation
Preheat oven to 350°. In a large skillet, cook sausage, mushrooms, onion and peppers over medium heat until meat is no longer pink and vegetables are tender; drain. Return sausage mixture to skillet. Whisk five eggs; add to skillet. Cook and stir over medium-high heat until set; stir in Havarti cheese. Set aside.
In a small bowl, combine the spinach, ricotta cheese, Parmesan cheese, basil and remaining egg. Brush a 13x9-in. baking pan with butter. Unroll phyllo dough; trim to fit into pan.
Layer 10 sheets in prepared pan, brushing each sheet with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Top with half of the sausage mixture.
Layer with 10 additional phyllo sheets, brushing each with butter; spread with ricotta mixture. Layer with five phyllo sheets, brushing again with butter; top with remaining sausage mixture. Layer with remaining phyllo and butter. Using a sharp knife, cut into 12 rectangles. Bake, uncovered, 30-40 minutes or until golden brown.
