Greek Style Sausage Roll
|Bulk pork sausage||1 Pound|
|Finely chopped onion||1⁄4 Cup (4 tbs), finely chopped|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Feta cheese||1⁄4 Pound, crumbled|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|White pepper||1⁄8 Teaspoon|
|Egg||1 , beaten|
|Frozen phyllo dough||10 , thawed (17X 13-Inch Rectangles)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
In large skillet, cook sausage and onion over medium-high heat until sausage is done and onion is tender, stirring occasionally Drain.
Stir in spinach, feta cheese, parsley, white pepper and egg.
Preheat oven to 350°F.
Unfold phyllo dough.
Spread 1 sheet flat; top with another sheet of phyllo.
Gently brush with some of melted butter.
Top with 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 phyllo.
Place roll, seam side down, on lightly greased baking sheet; brush with reserved 1 tablespoon butter.
Bake 30 to 35 minutes or until golden.
To serve, cut into slices.