Work quickly with phyllo
to make these savory rolls. Serve with green salad and ripe olives.
Also good as a buffet item.
Greek-Style
Sausage Roll
1 pound bulk sausage
1/4 cup finely chopped onion
1 (10-ounce) package frozen chopped spinach, thawed and drainef
1/4 pound feta cheese, crumbled
1/4 cup finely chopped parsley
1/8 teaspoon white pepper
1 large egg, beaten
10 sheets frozen phyllo dough (17 x 13-inch rectangles), thawed
1/2 cup butter or margarine, melted
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.
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.
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 to 35 minutes or till golden.
