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Ingredients
US|METRIC
12 SERVINGS
- 1 lb. bulk pork sausages
- 1/2 cup onions (chopped)
- 20 oz. frozen spinach (chopped, cooked & drained)
- 1 cup feta cheese (crumbled)
- 1/2 cup Parmesan cheese (grated)
- 1 tsp. 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)
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Directions
- 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.
- 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.
- 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.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol35mg12% |
Sodium390mg16% |
Potassium230mg7% |
Protein7g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber2g8% |
Sugars1g |
Vitamin A120% |
Vitamin C10% |
Calcium20% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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