Recipe(tried): Mushroom, Leek and Sausage Phyllo Pie

Good Afternoon Everyone!

Well Spring is in the air, a lot of people in the neighborhood are in their yards primping them up and many are in pools basking in the sunlight...

Because I will be outside preparing my herb garden, I need something quick and satisfying for this afternoon. I decided on this dish and will serve it with a nice refreshing salad along with cantalope chunks for dessert. Whatever is leftover will come in handy for lunch the rest of the week.

The diet is still on and I had to take a bunch of jeans, pants, and dresses to my Mom's for her to take in as they are big on me now. I must admit this has been the most enjoyable diet I have ever been on.

Happy Cooking!! Gina

Mushroom, Leek and Sausage Phyllo Pie

2 lbs. white mushrooms, washed and sliced
1 stick (1/2 cup) butter
1 leek, washed and sliced thin
1/2 cup chopped shallots
4 garlic cloves, crushed
1 lb. Italian mild sausage, crumbled
1/4 cup brandy
1 cup heavy cream
salt and pepper to taste
1/4 tsp. Italian seasonings
1 pkg. phyllo, defrosted

Heat butter in large skillet and saute mushrooms, leek and shallots. When wilted and golden, add garlic and cook 2 more minutes. Set aside. Open casings of sausages and crumble meat into the same skillet; brown. Drain and add veggies back to skillet. Increase heat to evaporate any liquid, add brandy and let alcohol evaporate, add cream stirring in seasonings and blending well. Stir til mixture is thick but not dry. Chill a bit while preparing phyllo and pan for filling.

Preheat oven to 375F. Melt 1 1/2 sticks of butter in a saucepot. Brush butter on bottom of 13x9-inch baking pan and layer 12 phyllo sheets, buttering each sheet as you go. Layer filling on and again start layering 12 phyllo sheets buttering each one as you go. When done, take a sharp razor and score the top layers to make 12 pastry squares for serving. Bake for 45 mintes til pastry is golden.

Serve with a mixed greens salad for a complete dinner.