• 6servings
  • 55minutes
  • 610calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsCopper, Fluorine, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound Johnsonville® Ground Sausage

  2. 2-1/2 cups sliced fresh mushrooms

  3. 1 medium red onion, chopped

  4. 3 garlic cloves, minced

  5. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted

  6. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  7. 1 cup half-and-half cream

  8. 1 cup shredded part-skim mozzarella cheese

  9. 1/2 cup shredded Parmesan cheese

  10. TOPPING:

  11. 5 sheets phyllo dough (14 inches x 9 inches)

  12. 2 tablespoons butter, melted

  13. 1 egg

  14. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large skillet, cook the sausage, mushrooms, onion and garlic over medium heat until no longer pink; drain. Stir in the soup, spinach, cream and cheeses; cook and stir until cheese is melted.

  2. Transfer to a greased 11-in. x 7-in. baking dish. Place a phyllo sheet over top; brush with some of the butter. Repeat with remaining phyllo dough and butter. Crimp edges of dough.

  3. Whisk egg and water; brush over top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving. Yield: 6 servings.


Send feedback