Sausage Florentine Potpie |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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You wonât find a meal like this in the freezer aisle, but you will be surprised how easy it is to make at home. âKendra Doss, Kansas City, Missouri Ingredients:
1 pound bulk italian sausage |
2-1/2 cups sliced fresh mushrooms |
1 medium red onion, chopped |
3 garlic cloves, minced |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup half-and-half cream |
1 cup shredded part-skim mozzarella cheese |
1/2 cup shredded parmesan cheese |
topping: |
5 sheets phyllo dough (14 inches x 9 inches) |
2 tablespoons butter, melted |
1 egg |
1 tablespoon water |
Directions:
1. 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 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.
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