Breaklava

Name: Breaklava
Ingredients: 1 (10 ounce) package frozen chopped spinach, thawed and drained; 1 cup sour cream; salt and ground black pepper to taste; 6 eggs; 1 1/2 cups shredded sharp Cheddar cheese; 1 1/2 cups shredded Swiss cheese; 1/2 (16 ounce) package phyllo dough, thawed; 1 cup melted butter, divided; 1 (14 ounce) package smoked turkey sausage, chopped; 1/2 teaspoon dried parsley, or to taste

10 ingredients

8 steps

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
salt and ground black pepper to taste
6 eggs
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded Swiss cheese
1/2 (16 ounce) package phyllo dough, thawed
1 cup melted butter, divided
1 (14 ounce) package smoked turkey sausage, chopped
1/2 teaspoon dried parsley, or to taste

Directions

1

Heat a skillet over medium-high heat. Saute spinach until liquid is evaporated, about 5 minutes; be careful not to scorch. Blend in sour cream. Season with salt and pepper.
2

Mix eggs, Cheddar cheese, and Swiss cheese together in a bowl. Season with salt and pepper.
3

Preheat the oven to 350 degrees F (175 degrees C).
4

Unroll phyllo dough and cover with a damp cloth. Place 2 sheets in a 9x13-inch baking pan. Brush top layer with butter using a basting brush. Repeat process 2 more times for a total of 6 sheets of layered phyllo dough.
5

Spread the spinach mixture over the dough. Top with 6 more sheets of dough, brushing every second layer with butter.
6

Spread 1/2 the sausage evenly over the dough. Add 1/2 the egg and cheese mixture. Repeat layering and buttering 4 more sheets of dough. Top with remaining sausage and remaining egg and cheese mixture. Add the remaining dough; do not butter the very top layer.
7

Cut breaklava into even squares using a sharp knife. Butter the top layer and sprinkle with parsley.
8

Bake in the preheated oven until top layer is lightly browned and egg mixture is set, 35 to 45 minutes. Re-cut along the pre-cut lines.