Greek-Style Sausage Roll
Work quickly with phyllo to make these savory rolls. Serve with a green salad and kalamata olives. This dish is also good as a buffet item.
1 pound bulk sausage
1/4 cup finely chopped onion
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
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°F (175°C) oven for 30 to 35 minutes or till golden.
Makes 16 servings.
Nutritional Information Per Serving (1/16 of recipe): Calories 175 calories Protein 6 grams Fat 12 grams Sodium 329 milligrams Cholesterol 50 milligrams.
Recipe provided courtesy of Pork, Be Inspired®.