Ingredients

• 1 , 10 ounce
• 1 cup sour cream
• salt and ground black pepper to taste
• 6 eggs
• 1.5 cups shredded sharp Cheddar cheese
• 1.5 cups shredded Swiss cheese
• ½ , 16 ounce
• 1 cup melted butter , divided
• 1 , 14 ounce
• 0.5 teaspoons dried parsley , or to taste

Instructions

1. 1 Heat a skillet over medium-high heat. Saute spinach until liquid is evaporated, about 5 minutes; be careful not to scorch. Blend in sour cream. Season with salt and pepper.
2. 2 Mix eggs, Cheddar cheese, and Swiss cheese together in a bowl. Season with salt and pepper.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Unroll phyllo dough and cover with a damp cloth. Place 2 sheets in a 9x13-inch baking pan. Brush top layer with butter using a basting brush. Repeat process 2 more times for a total of 6 sheets of layered phyllo dough.
5. 5 Spread the spinach mixture over the dough. Top with 6 more sheets of dough, brushing every second layer with butter.
6. 6 Spread 1/2 the sausage evenly over the dough. Add 1/2 the egg and cheese mixture. Repeat layering and buttering 4 more sheets of dough. Top with remaining sausage and remaining egg and cheese mixture. Add the remaining dough; do not butter the very top layer.
7. 7 Cut breaklava into even squares using a sharp knife. Butter the top layer and sprinkle with parsley.
8. 8 Bake in the preheated oven until top layer is lightly browned and egg mixture is set, 35 to 45 minutes. Re-cut along the pre-cut lines.

Nutrition per serving