18 sheets Phyllo dough, frozen (17 x 13)
1 lb. bulk pork sausage
1/2 c. onion, chopped
2 (10 oz.) pkg. cooked and drained, frozen, chopped spinach
1 c. Feta cheese (4 oz.) crumbled
Parmesan cheese
Oregano
butter, melted

Thaw dough according to directions. In a large skillet cook sausage and onion until sausage is done, breaking sausage as it cooks. Drain well. Stir in spinach, Feta cheese, Parmesan cheese, and oregano and set aside. Place one sheet of Phyllo on an ungreased baking sheet. (Keep remaining Phyllo covered with a damp cloth.) Brush Phyllo with melted butter and top with a second sheet. Repeat until 6 sheets are used.

Spread 1/3rd of the sausage mixture (about 1 2/3 cups) along one edge of the stack, to within 2 inches short of the edges. fold in short edges. Carefully roll up Phyllo, starting with the long edge containing the sausage mixture.

Repeat to make 2 more rolls. Brush with remaining butter. Using a sharp knife score tops crosswise at 1 inch intervals, cutting just through to the filling. Bake at 350 degrees for 25 to 30 minutes or until browned. Slice crosswise where scored. Serve warm.