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1
In a large skillet, melt 1 tablespoon olive oil over medium heat.
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2
Add sausage and cook until nicely browned and no longer pink.
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3
Set aside.
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4
In a medium bowl, beat 5 eggs well.
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5
Then add the 1/2 cup of Greek yogurt.
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6
Mix well.
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7
Mix in the basil, thyme, black pepper, crushed red pepper flakes and salt.
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8
Add the sausage and spinach and mix until combined.
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9
Preheat oven to 350 F.
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10
Unroll phyllo sheets and cover the stack with a damp paper towel.
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11
Place one sheet into a lightly greased 13x9 glass baking dish.
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12
Brush the dough with some of the canola oil.
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13
Add eight additional phyllo sheets, brushing each with canola oil before adding the next.
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14
Spread half of the cheddar cheese over the ninth sheet of the dough.
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15
Dollop half of the spinach sausage mixture over the cheese and then top with half the Havarti cheese and half of the olives and sun-dried tomatoes.
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16
Layer and brush with butter nine more sheets phyllo dough.
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17
Spread the top sheet with the rest of the cheddar cheese and then the rest of the spinach sausage mixture.
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18
Top with the remaining Havarti, olives and tomatoes.
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19
Layer and brush with canola oil eight more sheets phyllo dough.
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20
Top with mozzarella cheese.
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21
Layer and brush with canola oil the remaining phyllo sheets.
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22
Brush the last layer well with canola oil.
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23
Bake at 350 F for 1 hour to an hour and 15 minutes.
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24
*See blog post for notes.
