Ingredients
10
10 servings
- •1 (10 ounce) package frozen chopped spinach, thawed and drained
- •1 cup sour cream
- •salt and ground black pepper to taste
- •6 eggs
- •1 ½ cups shredded sharp Cheddar cheese
- •1 ½ cups shredded Swiss cheese
- •½ (16 ounce) package phyllo dough, thawed
- •1 cup melted butter, divided
- •1 (14 ounce) package smoked turkey sausage, chopped
- •½ teaspoon dried parsley, or to taste
Instructions
- Heat a skillet over medium-high heat. Saute spinach until liquid is evaporated, about 5 minutes; be careful not to scorch. Blend in sour cream. Season with salt and pepper.
- Mix eggs, Cheddar cheese, and Swiss cheese together in a bowl. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Unroll phyllo dough and cover with a damp cloth. Place 2 sheets in a 9x13-inch baking pan. Brush top layer with butter using a basting brush. Repeat process 2 more times for a total of 6 sheets of layered phyllo dough.
- Spread the spinach mixture over the dough. Top with 6 more sheets of dough, brushing every second layer with butter.
- Spread 1/2 the sausage evenly over the dough. Add 1/2 the egg and cheese mixture. Repeat layering and buttering 4 more sheets of dough. Top with remaining sausage and remaining egg and cheese mixture. Add the remaining dough; do not butter the very top layer.
- Cut breaklava into even squares using a sharp knife. Butter the top layer and sprinkle with parsley.
- Bake in the preheated oven until top layer is lightly browned and egg mixture is set, 35 to 45 minutes. Re-cut along the pre-cut lines.
Nutritional Facts
Per 10 servings
- Calories: 540
- Carbohydrate: 15g
- Fat: 43g
- Fiber: 1g
- Protein: 24g
- Sugar: 1g
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