⅓ cup (about 1½ ounces) grated Parmigiano-Reggiano cheese
1 jar(6-7 ounces) roasted red peppers, drained, chopped
1 can(4 ounces) chopped ripe olives, drained
1 egg, lightly beaten
1 tablespoonchopped fresh basil
1 teaspoondried Italian seasoning Kosher salt to taste
Ground black pepper to taste
1 package(16 ounces) frozen phyllo dough, thawed
Preheat oven to 375°F. Cook sausage and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.
Combine ricotta cheese, spinach and grated cheese in large bowl. Add sausage mixture, red peppers, olives, egg and seasonings; mix well.
Unroll phyllo dough; place 1 sheet on work surface with 1 short side nearest you. Spray with cooking spray; cut into 4 lengthwise strips. Cover remaining phyllo sheets with plastic wrap, then a damp towel until ready to use.
Place 1 generous tablespoon spinach mixture near 1 corner of 1 pastry strip. Fold corner of dough over filling to form triangle. Continue folding strip like a flag to make a triangle that completely encloses filling. Place, seam-side down, on baking sheet.
Repeat with remaining phyllo sheets. Spray with cooking spray