| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Appetizer |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Bulk sausage |
| 1/4 |
c |
Finely chopped onion |
| 1 |
pk |
(10-oz) frozen chopped spinach |
| 1/4 |
lb |
Feta cheese; crumbled |
| 1/4 |
c |
Finely chopped parsley |
| 1/8 |
ts |
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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