Breaklava

Sauté the Spinach (5 minutes): Heat a skillet over medium-high heat. Add the drained spinach and sauté until any remaining liquid has evaporated. Be careful not to scorch the spinach. Stir in the sour cream and season with salt and pepper to taste.

Prepare the Cheese and Egg Mixture: In a mixing bowl, whisk together the eggs, shredded Cheddar cheese, and shredded Swiss cheese. Season generously with salt and pepper.

Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C).

Layer the Phyllo Dough (15 minutes): Unroll the thawed phyllo dough and keep it covered with a damp cloth to prevent it from drying out. Place two sheets of phyllo dough in a lightly greased 9x13-inch baking pan. Brush the top sheet with melted butter. Repeat this process two more times, layering a total of six sheets of phyllo dough, buttering every other layer.

Add the Spinach Layer: Spread the sautéed spinach mixture evenly over the layered phyllo dough.

Continue Layering Phyllo with Butter (10 minutes): Top the spinach mixture with six more sheets of phyllo dough, brushing every second layer with melted butter.

Add Sausage and Egg Mixture: Spread half of the chopped smoked turkey sausage evenly over the phyllo dough. Pour half of the egg and cheese mixture over the sausage. Repeat with four more layers of phyllo dough, buttering every second layer. Top with the remaining sausage and the remaining egg and cheese mixture.

Final Phyllo Layer: Add the remaining phyllo dough sheets. Do not butter the very top layer.

Cut and Garnish (5 minutes): Using a sharp knife, carefully cut the breaklava into even squares. Brush the top layer with the remaining melted butter and sprinkle with dried parsley.

Bake to Golden Perfection (35-45 minutes): Bake in the preheated oven until the top layer is lightly browned and the egg mixture is set. This should take approximately 35 to 45 minutes. Once baked, re-cut along the pre-cut lines for easier serving.