| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Appetizer |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulk sausage |
| 1/4 |
c |
Finely chopped onion |
| 1 |
|
10-oz frozen chopped |
|
|
spinach |
| 1/4 |
lb |
Feta cheese, crumbled |
| 1/4 |
c |
Finely chopped parsley |
| 1/8 |
t |
White pepper |
| 1 |
|
Egg beaten |
| 10 |
|
Sheets frozen phyllo dough |
| 1/2 |
c |
Butter or margarine, melted |
INSTRUCTIONS
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. Preheat oven to 350 degrees F. 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 degrees F oven for 30 to 35 minutes or till golden.
Preparation Time: 30 minutes Cooking Time: 30 minutes Favorite recipe
from National Pork Producers Council Recipe by: Treasury of Christmas
Recipes (1991) Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 30, 1997
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