Sausage-Spinach Roulade
Source: National Pork Board
PREP TIME
25 mins
COOK TIME
35 mins
SERVING SIZE
12
What You’ll Need
1 pound Daily's® pork sausage
1/2 cup chopped onion
2 10-ounce packages frozen chopped spinach, cooked & drained
1 cup crumbled feta cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano, crushed
10 sheets frozen phyllo dough (17x13" rectangles), thawed
1/2 cup butter or margarine, melted
Fresh watercress (optional)
Black olives (optional)
Lemon peel twists (optional)
Directions
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, Parmesan cheese and oregano. Set aside.
Unfold the phyllo dough; spread one sheet flat. (Keep remaining sheets covered with a damp towel.) Brush the one sheet with some of the melted butter. Top with the remaining sheets of phyllo, brushing each with some of the melted butter.
Spread the sausage-spinach mixture lengthwise over bottom third of the layered phyllo dough to within 2 inches of ends. Fold ends over. Carefully roll up phyllo.
Place the roll, seam side down, on a lightly greased baking sheet. Brush with the remaining butter. Bake in a 350ºF oven for 35 minutes or 'til brown.
Garnish with watercress, olives, and lemon peel twists, if desired.
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