Holiday Sausage Squares - Bob Evans
Submitted by sweetielola on May 29, 2003 at 10:57 pm

DESCRIPTION
Holiday Sausage Squares - Bob Evans

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1 lb. Bob Evans Italian Roll Sausage
1 TB olive oil
1 cup finely chopped onion
4 cloves garlic, minced
1 (8 oz) can tomato sauce
1 tsp. oregano
1/4 tsp black pepper
2 eggs, lightly beaten
1/4 cup Parmesan cheese
1 cup shredded mozzarella cheese
1 (15 oz) ricotta cheese, drained
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
3/4 cup melted butter
12 sheets frozen phyllo dough, thawed according to pkg directions
2 TB seasoned dry bread crumbs

Sour cream and chopped basil for garnish.

Crumble and brown sausage in large skillet over medium heat. Pour off drippings, drain on paper towels and place into large bowl. Put olive oil in sillet and cook onion and garlic until onion is transparent. Mix with sausage. Add tomato sauce, oregano and pepper. Chill. Combine eggs, cheeses and spinach and add to chilled sausage mixture.

Using pastry brush, lightly coat a 13" x 9" x 2" baking pan with some of the melted butter. Layer 6 sheets of phyllo dough in pan, brushing each with butter. Spread with sausage and cheese mixture. Top with remaining 6 sheets, butter each layer. Cover and chill at least 2 hours. Preheat oven to 375 F. Cut into 8 squares, sprinkle with bread crumbs and bake 30-35 minutes or until golden brown. Garnish each square with sour cream and fresh basil. Serves 8 well.