Holiday Sausage Squares
Source of Recipe
Bob Evans Advertisement
This makes a great brunch dish. You have to refrigerate for at least 2 hours, but you could also leave it overnight, as long as you covered it really well (phyllo dough gets dry VERY fast).
Make sure to read the phyllo dough package for tips on handling the dough. It is not as hard as people make it out to be and is very forgiving - if it rips, just stick some more on using melted butter as "glue".
List of Ingredients
- 1 lb. breakfast sausage
- 1 T. olive oil
- 1 c. finely chopped onion
- 4 cloves garlic, minced
- 1 - 8 oz. can tomato sauce
- 1 t. oregano
- 1/4 t. black pepper
- 2 eggs, lightly beaten
- 1/4 c. grated Parmesan cheese
- 1 c. shredded mozzarella cheese
- 1 - 15 oz. container ricotta cheese, drained
- 1 - 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 3/4 c. melted butter
- 12 sheets frozen phyllo dough (14"x10"), thawed according to directions
- 2 T. seasoned dry bread crumbs
- sour cream and chopped fresh basil for garnish
- Crumble and brown sausage in large skillet over medium heat. Drain and set aside.
- Heat olive oil in skillet and cook onion and garlic until onion is transparent. Mix with sausage. Add tomato sauce, oregano and pepper. Chill.
- Combine eggs, cheese and spinach and add to chilled sausage mixture.
- Using a pastry brush, lightly coat a 13"x9" baking pan with some of the melted butter. Layer 6 sheets of phyllo dough in pan, brushing each sheet with butter. Spread with sausage mixture. Top with remaining 6 sheets, buttering each one. Cover and chill at least 2 hours.
- Preheat oven to 275 degrees. Brush with a little more melted butter. Cut into 8 squares (YES, before cooking), and sprinkle with bread crumbs. Bake 30-35 minutes or until golden brown. Garnish.
Leftovers can be refrigerated and reheated in oven (NOT the microwave).