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Ingredients
- 1 lb Bulk sausage
- 1/4 c. Finely minced onion
- 1 pkt (10-ounce) frzn minced spinach
- 1/4 lb Feta cheese, crumbled
- 1/4 c. Finely minced parsley
- 1/8 tsp White pepper
- 1 x Egg beaten
- 10 sht frzn phyllo dough
- 1/2 c. Butter or possibly margarine, melted
Directions
- In a large skillet, cook sausage and onion over medium-high heat until sausage is done and onion is tender, stirring occasionally. Drain. Stir in spinach, feta cheese, parsley, white pepper and egg. Set aside. Preheat oven to 350 degrees F. 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 Tbsp. butter for top of pastry.
- Spread sausage-spinach mix 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 Tbsp. butter. Bake in a 350 degrees F oven for 30 to 35 min or possibly until golden brown.
- Preparation Time: 30 min
- Cooking Time: 30 min Favorite recipe from National Pork Producers Council
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