Easy Egg and Sausage Phyllo Bake
Makes 6 servings.
8 large eggs
2 large eating apples
3 ounces Gruyere or Swiss cheese 4 ounces cooked and crumbled sweet
or spicy sausage
8 ounces baby spinach, roughly
chopped 1 bunch scallions or a handful of
chives, trimmed and finely chopped 5 ounces ricotta cheese
Fresh grated black pepper
Salt to taste
Olive oil or melted butter for pan 12 sheets of phyllo pastry, thawed
Heat oven to 400 degrees.
In a large bowl, beat eggs. Coarsely grate in the apples andmost of the Gruyere or Swiss cheese.
Add cooked sausage, spinach and scallions or chives to the eggs. Then add ricotta. Season with a good grind of black pepper and salt and mix again. Pour the mixture through a colander into another bowl, separating the eggs from the filling. ( You should get about a cup of liquid.) Put egg mixture aside.
Rub a deep 14-by-12-inch casserole dish with a little olive oil or melted butter. Lay out 2 sheets of phyllo, brush with a little more butter or oil, then evenly spread onesixth of the filling over the phyllo. Roll up and place in the oiled pan, folding in the edges. Repeat with the remaining sheets of phyllo and the remaining filling.
Brush the top with a little oil, then bake on bottom rack of oven for 20 minutes. Remove dish from oven and evenly pour reserved egg mixture on top along with remaining Gruyere or Swiss.
Return to oven and bake for an additional 10 minutes, or until cheese is melted and golden.