16 sheets filo dough, thawed overnight in the refrigerator
½ cup Parmesan cheese, freshly grated
Heat oven to 350°F. Drain and chop peppers, pepperazzi, olives, and tomatoes. Set aside.
Heat a heavy skillet over medium-high heat and add the sausage. Saute until browned, breaking it up into small bite-sized pieces, about 7 minutes. Transfer the sausage to a large bowl and set aside.
In the same skillet, heat 1 tbsp oil over medium-high heat. Add the peppers, pepperazzi, olives and tomatoes and sauté for about 4 minutes. Transfer to the same bowl with the sausage and add the green onions and parsley. Mix everything together until well-combined and set aside.
In a separate bowl, whisk the eggs and milk together. Set aside.
Mix the melted butter and oil with a fork.
Brush a heavy 9x13-inch baking pan with a bit of the butter-oil mixture.
Place 16 sheets of the filo dough on a clean and lightly damp kitchen towel. Trim the filo sheets slightly with a pair of scissors, and cover with another clean and lightly damp towel. Keep the filo covered as much as you can while working.
Line the baking pan with 1 filo sheet. Brush generously with the butter-oil mixture. Fold in excess filo. Repeat with next 7 sheets.
Sprinkle the top of the last filo sheet with grated Parmesan cheese.
Lay the next 8 sheets of filo, one sheet at a time. Brush each sheet with the butter-olive oil mixture, but do not fold in the excess. Drape any excess filo to make a “nest” for the filling.
Spread the strata filling evenly across the pan lined with filo dough. Pour in the egg-milk mixture, and fold in the excess filo to encase the filling.
Bake in the oven for 30-40 minutes or until the eggs dry and the strata filling puffs up. Remove from heat; wait 4-5 minutes and cut into 12 squares. Serve warm.