Greek-Style Sausage Roll

Work quickly with phyllo to make these savory rolls. Serve with green salad and ripe olives. Also good as a buffet item.

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 (17x13-inch 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.

Servings: 16
Source: National Pork Board