Serves: 12
Total Calories: 626

1 tablespoon margarine or butter
1 medium red bell pepper, chopped
1 medium onion, chopped
4 ounces fresh mushrooms, sliced (1 1/2 cups)
1/2 pound bulk Italian sausage
5 eggs
4 ounces (1 cup) shredded Monterey Jack cheese
1 (9-ounce) package frozen cut broccoli in a pouch, thawed, drained
1 cup ricotta cheese
1 tablespoon dried parsley flakes
20 sheets (17x12-inch) frozen phyllo pastry leaves, thawed
3/4 to 1 cups butter, melted

1. Melt 1 tablespoon margarine in large skillet over medium heat. Add bell pepper, onion and mushrooms cook until tender. Remove from skillet. Add sausage to skillet cook over medium heat until no longer pink. Drain. Add mushroom mixture to sausage.

2. In medium bowl, beat eggs slightly stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, ricotta cheese and parsley flakes.

3. Heat oven to 350°F. Unroll phyllo sheets cover with plastic wrap or towel. Place 1 phyllo sheet in ungreased 13x9-inch (3-quart) baking dish, folding to fit. Brush with melted butter. Continue layering and brushing with butter 4 additional phyllo sheets.

4. Spread half of mushroom-sausage mixture evenly over phyllo dough. Layer and brush with butter 5 more phyllo sheets spread with all of broccoli mixture. Layer and brush with butter 5 more phyllo sheets spread with remaining mushroom-sausage mixture. Layer and brush with butter 5 remaining phyllo sheets. Score top of phyllo dough in diamond shape.*

5. Bake at 350°F. for 50 to 60 minutes or until puffed and golden brown.

TIP: * To make ahead, prepare as directed to this point. Cover refrigerate 2 to 24 hours. Uncover bake as directed above.

Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 390 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 15 g 75% * Cholesterol: 155 mg 52% * Sodium: 590 mg 25% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 13 g * Vitamin A: 30% * Vitamin C: 25% * Calcium: 15% * Iron: 15% * Dietary Exchanges: 1 1/2 Starch, 1 High-Fat Meat, 4 Fat or 1 1/2 Carbohydrate, 1 High-Fat Meat, 4 Fat

Nutritional Facts:

Serves: 12
Total Calories: 626
Calories from Fat: 446

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