ingredients
all
1 lb Chicken Sausage
bulk
1/4 cup Onion
finely chopped
10 oz Spinach
clean and fresh
1/4 lb Feta Cheese
crumbled
1/4 cup Parsley
finely chopped
1/8 tsp Black Pepper
1 whole Egg
beaten
10 sheets Phyllo Dough
(17 x 13" rectangles) frozen then thawed
1/2 cup Butter
melted
cookware
  • large skillet
  • baking sheet
1
In a large skillet cook sausage and onion over medium-high heat till sausage is done and onion is tender, stirring occasionally.
2
Drain and stir in spinach, feta cheese, parsley, pepper and egg. Set aside.
3
Unfold the Phyllo dough. Spread 1 sheet flat; top with another sheet of Phyllo (keep remaining pieces of Phyllo under a damp cloth to prevent from drying out until you are ready to use). Gently brush with some of the melted butter. Repeat this step with remaining sheets of Phyllo, brushing each with butter. Reserve 1 tablespoon butter to brush once rolled.
4
Spread sausage mixture lengthwise over bottom third of layered Phyllo dough to within 2 inches of ends. Fold ends over. Carefully roll up the Phyllo and cut into 16 even pieces using a serrated knife.
5
Place each piece, seam side down, on an ungreased baking sheet; brush pieces with the 1 tablespoon butter. Bake in a 350°F oven for 20-25 minutes or till golden.