• 1 pound bulk pork sausages
  • 1/2 cup onions (chopped)
  • 20 ounces frozen spinach (chopped, cooked & drained)
  • 1 cup feta cheese (crumbled)
  • 1/2 cup parmesan cheese (grated)
  • 1 teaspoon dried oregano (crushed)
  • 10 sheets phyllo dough (frozen, 17 X 13" rectangles, thawed)
  • 1/2 cup butter (melted)
  • watercress (fresh, optional)
  • black olives (optional)
  • twists (lemon peel, optional)


  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, Parmesan cheese and oregano. Set aside.
  2. Unfold the phyllo dough; spread one sheet flat. (Keep remaining sheets covered with a damp towel.) Brush the one sheet with some of the melted butter. Top with the remaining sheets of phyllo, brushing each with some of the melted butter.
  3. Spread the sausage-spinach mixture lengthwise over bottom third of the layered phyllo dough to within 2 inches of ends. Fold ends over. Carefully roll up phyllo. Place the roll, seam side down, on a lightly greased baking sheet. Brush with the remaining butter. Bake in a 350 degree oven for 35 minutes or till brown. Garnish with watercress, olives, and lemon peel twists, if desired.
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