Shelly's Recipe

SAUSAGE FLORENTINE POTPIE

Category: Casseroles - Pork

1 pound favorite ground 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

In a large skillet, cook the sausage, mushrooms, onion and garlic over medium heat until no longer pink; drain. Stir in the soup, spinach, cream and cheeses; cook and stir until cheese is melted.

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.

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.