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 drained
1/4 pound feta cheese, crumbled
1/4 cup finely chopped parsley
1/8 teaspoon ground white pepper
1 large egg, beaten
10 sheets frozen phyllo dough (17 x 13-inch rectangles), thawed
1/2 cup butter or margarine, melted

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.
4. Bake in a 350°F (175°C) oven for 30 to 35 minutes or until golden.

Serves 16.

Nutrition Facts:Calories 175 calories Protein 6 grams Fat 12 grams Sodium 329 milligrams Cholesterol 50 milligrams

Recipe provided courtesy of Pork: The Other White Meat.