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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
  • Total Time
    Prep: 30 min. Bake: 25 min. + standing
  • Makes
    6 servings

Ingredients

  • 1 pound bulk 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
  • TOPPING:
  • 5 sheets phyllo dough (14 inches x 9 inches)
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 tablespoon water

Directions

  • 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 11x7-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 25-30 minutes or until golden brown. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 610 calories, 39g fat (17g saturated fat), 114mg cholesterol, 1201mg sodium, 38g carbohydrate (6g sugars, 4g fiber), 27g protein.

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Reviews

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Average Rating:
  • sgmmom
    Apr 14, 2012

    No comment left

  • forbeadssake
    Mar 4, 2012

    My mother made this for dinner this past week. My husband came to dinner thinking he wouldn't like it. We all Loved this recipe. Thanks TOH.

  • lauramarielawson
    Feb 10, 2012

    My husband made this for us (he NEVER cooks), and it was delicious and so easy he didn't even mess it up! Will definitely make again.