Ingredients needed:
* 1 lb. of bulk Italian sausage
* 2 1/2 cups of sliced fresh mushrooms
* 1 medium red onion, chopped
* 3 garlic cloves, minced
* 1 can of cream of mushroom soup, undiluted
* 1 package of frozen chopped spinach, thawed and squeezed dry (10 oz.)
* 1 cup of half-and-half cream
* 1 cup of shredded part-skim mozzarella cheese
* 1/2 cup of shredded Parmesan cheese
Ingredients needed for topping:
* 5 sheets of phyllo dough (14 in. by 9 in.)
* 2 tablespoons of butter, melted
* 1 egg
* 1 tablespoon of water
Preparation steps:
* In a large skillet, cook the sausage, mushrooms, onion and garlic over medium heat until no longer pink; drain.
* Add the soup, spinach, cream and cheeses; cook and stir until the cheese is melted.
* Transfer to a greased 11 x 7-inch 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.
* Whisk the egg and water; brush over the top.
* Bake uncovered at 350 degrees for 30 minutes or until golden brown.
* Let stand for 10 minutes before serving.
Enjoy
(Serves 6)
