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1
In a large skillet, melt 1 tablespoons butter over medium heat. Saute red pepper, onion and mushrooms until tender.
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2
Remove from skillet and set aside.
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3
In the same skillet, brown sausage until cooked through and no longer pink.
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4
Drain and return mushroom mixture to skillet.
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5
In a medium bowl, beat eggs well.
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6
Stir into the mushroom/sausage mixture; cook and stir over medium heat until eggs are set, about 5-6 minutes.
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7
Add Monterey Jack cheese; remove from heat and let cool for 20-30 minutes.
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8
In another medium bowl, combine broccoli, ricotta cheese and parsley.
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9
NOTE:
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10
If you're going to freeze this dish, do not thaw the broccoli.
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11
Unroll phyllo sheets and cover with plastic wrap and damp paper towel.
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12
Place 1 sheet in a 13x9-inch glass baking dish, folding to fit.
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13
Brush with melted butter.
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14
Add four additional phyllo sheets, brushing each with butter.
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15
Spread half of mushroom/sausage mixture over dough.
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16
Layer and brush with butter five more sheets phyllo dough.
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17
Spread with all of broccoli/ricotta mixture.
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18
Layer and brush with butter five more sheets phyllo dough.
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19
Top with remaining mushroom/sausage mixture.
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20
Layer remaining five phyllo sheets on top, brushing each with butter.
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21
Score top of phyllo dough in a diamond shape.
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22
Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months.
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23
IF REFRIGERATED, uncover and bake at 350u00b0F for 50 to 60 minutes or until puffed and golden brown.
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24
IF FROZEN, thaw overnight in refrigerator, then bake uncovered at 350u00b0F for 60-75 minutes until puffed and golden brown.
