Directions

In a large skillet coated with non-stick spray, cook sausage over medium-high heat, chopping as it cooks, to a crumble. When cooked through (apx 8 min.) remove from heat, drain, put in a bowl and set aside. Return skillet to medium heat, add 2 T butter, when melted add spinach and mushrooms cooking and stirring occasionally until tender, apx. 5 minutes. Lightly salt and pepper, remove from heat and set aside. Repeat process with red peppers. In a large bowl, whisk eggs, yogurt, Pecorino Romano cheese, spices, salt and pepper. In the same large skillet, cleaned, add 4 T butter and cook eggs over medium heat, stirring often, until firm but still wet. Remove from heat, set aside.

1. Preheat oven to 350�. Melt 1 stick of butter. In a greased 9-in. spring-form pan layer 1/2 of the filo sheets covering the bottom and sides, lightly brushing each sheet with melted butter, alternating directions with each sheet. When done begin to layer prepared ingredients onto filo crust with half of each of the following: eggs, sausage, mozzarella cheese, red peppers and spinach mixture and repeat layers
2. top with remaining filo sheets (brushing with butter). With a sharp knife cut excess filo off around the edge of the pan then deeply score the unbaked filo top evenly into 12 slices as if cutting to serve. (This step will help prevent the filo from falling apart when after it has been baked.) Brush the top with remaining butter and lightly sprinkle with cold water. Bake, uncovered, 60 - 75 minutes until set, covering loosely with foil if needed to prevent overbrowning. Remove from oven and loosen sides from pan with a knife
3. remove rim from pan. Let stand 20 minutes.