9
70

Ingredients

  • 1 pound bulk pork sausages
  • 1/4 cup onions (finely chopped)
  • 10 ounces frozen chopped spinach (thawed and drained)
  • 1/4 pound feta cheese (crumbled)
  • 1/4 cup parsley (finely chopped)
  • 1/8 teaspoon white pepper
  • 1 eggs (beaten)
  • 10 sheets phyllo dough (frozen, 17 x 13-inch, thawed)
  • 1/2 cup butter (melted)

Directions

  1. In a large skillet cook sausage and onion over medium-high heat till sausage is done and onion is tender, stirring occasionally. Drain. Stir in spinach, feta cheese, parsley, white pepper and egg. Set aside.
  2. Unfold the phyllo dough. Spread 1 sheet flat; top with another sheet of phyllo. Gently brush with some of the melted butter. Top with the remaining sheets of phyllo, brushing each with butter. Reserve 1 tablespoon butter for top of pastry.
  3. Spread sausage-spinach mixture lengthwise over bottom third of layered phyllo dough to within 2 inches of ends. Fold ends over. Carefully roll up the phyllo. Place the roll, seam side down, on a lightly greased baking sheet; brush with the 1 tablespoon butter. Bake in a 350 degree oven for 30-35 minutes or till golden.
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