Melt 1 Tbsp margarine in large skillet. Add bell pepper, onion and mushrooms; cook until tender. Remove from skillet. In same skillet, brown bulk sausage over medium heat until no longer pink; drain. Add mushroom mixture to sausage.

 

In medium bowl, mix eggs and cheese; add mushroom mixture. In another bowl, combine broccoli, ricotta cheese and parsley flakes.

 

Heat oven to 350 degrees F. Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 sheet in ungreased 9 x 13 inch baking dish, folding to fit. Brush with butter. Continue layering and brushing with butter 4 additional phyllo sheets.

 

Spread half of the mushroom sausage mixture evenly over dough. Layer and brush with butter 5 more sheets; spread with all of the broccoli mixture. Layer and brush with butter 5 more sheets; spread with remaining mushroom sausage mixture. Layer and brush with butter 5 remaining phyllo sheets. Score top of dough in diamond shape.

 

Bake at 350 degrees F for 50-60 minutes or until puffy and golden brown.

 

Yields: 9-12 servings.