Spinach and Havarti Phyllo Casserole

In a large skillet, melt 1 tablespoon olive oil over medium heat. Add sausage and cook until nicely browned and no longer pink. Set aside.

In a medium bowl, beat 5 eggs well. Then add the 1/2 cup of Greek yogurt. Mix well. Mix in the basil, thyme, black pepper, crushed red pepper flakes and salt. Add the sausage and spinach and mix until combined.

Preheat oven to 350 F.

Unroll phyllo sheets and cover the stack with a damp paper towel. Place one sheet into a lightly greased 13×9 glass baking dish. Brush the dough with some of the canola oil. Add eight additional phyllo sheets, brushing each with canola oil before adding the next.

Spread half of the cheddar cheese over the ninth sheet of the dough. 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. Layer and brush with butter nine more sheets phyllo dough. Spread the top sheet with the rest of the cheddar cheese and then the rest of the spinach sausage mixture. Top with the remaining Havarti, olives and tomatoes. Layer and brush with canola oil eight more sheets phyllo dough. Top with mozzarella cheese. Layer and brush with canola oil the remaining phyllo sheets. Brush the last layer well with canola oil.

Bake at 350 F for 1 hour to an hour and 15 minutes.

*See blog post for notes.