filo panggang

Instructions

1. In a large skillet, melt 1 tablespoon olive oil over medium heat. Brown sausage until cooked through and no longer pink. Set aside.
2. In a medium bowl, beat 5 eggs well, 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.
3. Unroll phyllo sheets and cover with a damp paper towel. Place one sheet in a 13×9 glass baking dish. Brush with some of the canola oil. Add eight additional phyllo sheets, brushing each with canola oil. Spread half of the cheddar cheese over the top 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. Layer and brush with butter nine more sheets phyllo dough. Spread with the rest of the cheddar cheese and then the rest of the spinach sausage mixture. Top with the remaining Havarti Cheese and olives. Layer and brush with canola oil eight more sheets phyllo dough. Top with mozzarella cheese . Layer remaining phyllo sheets on top, brushing each with canola oil.
4. Bake at 350 for hour to an hour and 15 minutes.