A savory mix of sausage, spinach and feta rolled in phyllo dough. Good as part of a brunch or a light dinner. Serve with fruit salad and mini-muffins.

Sausage-Spinach Roulade

1 pound bulk pork sausage
1/2 cup onion, chopped
2 (10-ounce) package frozen spinach, chopped, cooked and drained
1 cup feta cheese, crumbled
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried oregano leaves, crushed
10 sheets frozen phyllo dough, (17 x 13-inch rectangles), thawed
1/2 cup butter, melted
Fresh watercress, (optional)
Black olives, (optional)
Lemon peel twists, (optional)

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, Parmesan cheese and oregano. Set aside.
2. 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.
3. 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.
4. Bake in a 350°F (175°C) oven for 35 minutes or till brown.
5. Garnish with watercress, olives, and lemon peel twists, if desired.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 334 calories; Protein: 10 grams; Fat: 28 grams; Sodium: 642 milligrams; Cholesterol: 60 milligrams; Saturated Fat: 13 grams; Carbohydrates: 12 grams; Fiber: 2 grams

Recipe provided courtesy of Pork, The Other White Meat.