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Sausage Florentine Potpie

 Sausage Florentine Potpie
You won’t find a meal like this in the freezer aisle, but you will be surprised how easy it is to make at home. —Kendra Doss, Kansas City, Missouri
6 ServingsPrep: 30 min. Bake: 25 min. + standing


  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 2-1/2 cups sliced fresh mushrooms
  • 1 medium red onion, chopped
  • 3 garlic cloves, minced
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup half-and-half cream
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • 5 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 tablespoon water


  • In a large skillet, cook the sausage, mushrooms, onion and garlic
  • over medium heat until no longer pink; drain. Add the soup, spinach,
  • cream and cheeses; cook and stir until cheese is melted.
  • Transfer to a greased 11-in. x 7-in. baking dish. Place a phyllo
  • sheet over top; brush with some of the butter. Repeat with remaining
  • phyllo dough and butter. Crimp edges of dough.
  • Whisk egg and water; brush over top. Bake, uncovered, at 350° for

2 of 2

Sausage Florentine Potpie (continued)

Directions (continued)

  • 25-30 minutes or until golden brown. Let stand for 10 minutes before
  • serving. Yield: 6 servings.
Nutritional Facts: 1 piece equals 610 calories, 39 g fat (17 g saturated fat), 114 mg cholesterol, 1,201 mg sodium, 38 g carbohydrate, 4 g fiber, 27 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.