1 Tbsp. margarine or butter
1 medium red pepper, chopped
1/2 cup onion, chopped
1 1/2 cups sliced fresh mushrooms
1 lb. Italian sausage (remove casing or bulk)
5 eggs
1 cup shredded Monterey Jack cheese
10 oz. pkg. chopped broccoli, thawed and drained
1 cup ricotta cheese
1 Tbsp. parsley flakes
20 frozen fillo pastry sheets, thawed
3/4 to 1 cup melted butter

In a large skillet over medium heat, melt margarine. Sauté red pepper, onion, and mushrooms until tender; remove from skillet. In small skillet, brown sausage over medium heat until no longer pink; drain. Add to mushroom mixture. In medium bowl, beat eggs lightly; stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, ricotta cheese and parsley flakes. Heat oven at 350°. Unroll fillo sheets; cover with plastic wrap or towel.

Place 1 fillo sheet in a 9 x 13 inch baking pan, folding to fit. Brush with melted butter. Continue layering and brushing with butter 4 additional sheets of fillo dough. Spread half of mushroom-sausage mixture evenly over fillo dough. Layer and brush with butter 5 more sheets of fillo dough; spread with all of broccoli mixture. Layer and brush with butter 5 more sheets of fillo dough; spread with remaining mushroom-sausage mixture.

Layer and brush with butter the 5 remaining sheets of fillo dough; brush top with butter. Score top of the fillo dough in a diamond shape. Bake at 350° for 50 to 60 minutes or until puffed and golden brown.

Serves 12.

Tip: To make ahead, prepare as above, cover and refrigerate 2 to 24 hours. Uncover and bake as directed above, although it may take a little longer.