Cheese and Tomato Phyllo Bake

Ingredients

• 4 teaspoon Butter, divided
• 1 Onion, sliced thin
• 1 cup Mushrooms, sliced
• 5 ounce Spinach, wilted and chopped
• 12 ounce Chicken Sausage, chopped
• 2 clove Garlic, minced
• 1 Egg
• 15 ounce Ricotta Cheese 
• 4 ounce Goat Cheese 
• 12 sheets Phyllo Dough
• 4 Tomatoes, sliced
• 1 teaspoon Garlic Powder
• 1 teaspoon Black Pepper, divided
• 1 teaspoon Salt, divided
• 1/2 teaspoon Sugar
• 1/2 teaspoon Red Pepper Flakes
• 1/4 cup Basil, chiffonade 
• 1/2 ounce Parmesan, shredded
• 1 Tablespoon Balsamic Glaze

Directions

1. Preheat oven to 350°F.
2. In a small saucepan, melt 2 teaspoons of butter over medium heat. Add onions and saute until caramelized. Set onions aside in a large bowl. Add the remaining 2 teaspoons of butter and mushrooms to the pan and cook 2-3 minutes until the mushrooms are cooked through. Transfer to the bowl with onions. 
3. In the large bowl with the onions and mushrooms, add the spinach, chicken sausage, garlic, egg, ricotta, goat cheese, garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon pepper. Stir until well combined. 
4. In the bottom of a greased 11×7 (or 2 quart) baking dish, lay 3 sheets of phyllo dough. Top with 1/4 of the cheese mixture. Repeat phyllo (sheets of 3) and cheese layers 3 more times. 
5. Spread the sliced tomatoes on top of the layered dish. Sprinkle with sugar, red pepper flakes, remaining salt and pepper, basil, and parmesan. 
6. Bake 35 minutes. 
7. Drizzle the top with balsamic glaze and let set 5-10 minutes before slicing. 
8. Enjoy!

Nutrition

Servings: 6

Calories: 449

Fat: 21.6

Carbs: 32.5

Fiber: 3.4

Protein: 30.9