Spinach, Sausage and Cheese Bake

This comfort dish hits the spot on a cold winter's night.  Serve with a nice, hot bowl of soup!

• 1 T canola oil
• 1 lb. Italian sausage without casing
• 5 large eggs
• ½ sour cream
• 2 T fresh basil, chopped
• 1 t fresh thyme
• salt and pepper to taste
• 10  ozs. spinach
• 2 ½ c havarti cheese, shredded
• ½ c monterey jack cheese, shredded
• ½ c mozzarella cheese, shredded
• 40 phyllo pastry sheets thawed
• 1 stick butter, melted

Preheat oven at 350 degrees.

Place the oil over medium heat, add sausage, cook thoroughly and set aside.

Place the eggs and sour cream in a bowl and whisk together.   Add the basil, thyme, salt and pepper.   Stir in the sausage and spinach and mix well.  Set aside.

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 butter.  Continue adding eight more sheets, brushing each with butter.   Spread half of the monterey cheese over the top of the sheets in the pan.   Spread with half of the spinach sausage mixture over the cheese and then top with half the Havarti cheese.   Layer and brush with butter nine more sheets phyllo dough.  Spread with the rest of the monterey jack and then the rest of the spinach sausage mixture. Top with the remaining Havarti Cheese.  Layer and brush with butter eight more sheets phyllo dough. Top with mozzarella cheese . Layer remaining phyllo sheets on top, brushing each with butter.

Bake for hour to an hour and 15 minutes.   Remove from the oven, let rest for five minutes and serve.