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• 1 pound bulk sausage
• 1/4 cup finely chopped onion
• 1 10-ounce package frozen chopped spinach, thawed & drained
• 1/4 pound feta cheese, crumbled
• 1/4 cup finely chopped parsley
• 1/8 teaspoon white pepper
• 1 egg, beaten
• 10 sheets frozen phyllo dough (17 x 13" 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 30-35 minutes or till golden.
Work quickly with phyllo to make these savory rolls. Serve with green salad and ripe olives. Also good as a buffet item.
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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