This recipe (modified from tasteofhome/simple) was delicious.
The best thing about it was that the big kids ate the leftovers the next day too. (Seriously!! Like they heated it up in the microwave and ate it after school!!)
- 1 lb sausage
- 1-2 tsp dried onion flakes
- 3 tsp minced garlic from the jar
- 1 can cream of mushroom soup
- 1 pkg frozen chopped spinach, thawed and squeezed dry
- 1 cup milk
- 1-2 cup shredded mozzarella
- 1/2 Parmesan cheese
- 5 sheets frozen phyllo dough, thawed
- 4 tsp butter, melted
Cook the sausage with onion and garlic until browned over medium heat. Mix in soup, spinach, milk and cheeses, stir until cheeses is melted.
Transfer to a greased baking dish. Place a sheet of phyllo on top; brush with some melted butter. Repeat with remaining phyllo and butter.
Bake at 350 (uncovered) 25-30 minutes. Let it stand 10 minutes before serving.
This recipe came out well, especially considering I’ve never worked with phyllo before. The only thing is, the package of phyllo contained way more than 5 sheets, and once you’ve thawed the things you can’t refreeze them or even leave them out in the air too long.
Phyllo is a delicate dough, apparently.
Still though, the phyllo crust on top was super good and I wished it had more on it. Maybe in the future I can try layering it or something.
In this case, I made dessert cups with the remaining phyllo.
The recipe I used involved spraying each sheet of phyllo with cooking spray and then sprinkling with sugar. Then you cut each stack of sheets into rectangles and press them into muffin cups. Bake at 350 for about 8 minutes.
I put cream filling in them after they were cooled.
These were okay, but I think butter would have been better.
Click on the better picture below for a butter recipe:
(recipe at yumly.com)