|EVERY FEW MINUTES|
|SAUSAGE & SPINACH IN PHYLLO|
18 sheets (17 x 13 inch) frozen phyllo dough (thaw according to directions on pkg.)
1 lb. bulk sausage (pork)
1/2 c. chopped onion
2 (10 oz.) frozen chopped spinach, cooked & well drained
1 c. feta crumbled cheese (4 oz.)
1/2 c. grated Parmesan cheese
1/2 c. butter, melted
In large skillet cook sausage and onion until sausage is done, breaking up sausage as it cooks. Drain well. Stir in feta cheese, Parmesan cheese; set aside.
Place 1 sheet phyllo on ungreased baking sheet. Keep remaining phyllo dough covered with a damp cloth. Brush phyllo with melted butter. Top with 2nd sheet of phyllo. Repeat until you have 6 layers. Spread 1/3 of sausage mixture along one edge of the phyllo stack to within 2 inches of short edges. Fold in short sides and carefully roll up phyllo starting with long edge containing sausage mixture. Repeat 2 more times. Brush tops of rolls with remaining butter. Using sharp knife score tops 1 inch intervals. Bake at 350 degrees for 25-30 minutes or until browned.
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