FILLING:

2 tbsp. butter
2 tbsp. flour
1 c. milk
1/3 c. shredded Swiss or Gruyere cheese
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. cayenne pepper
1/8 tsp. nutmeg
1/4 lb. bulk pork sausage
5 eggs, beaten
1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves
1 tbsp. chopped fresh parsley

PASTRY:

5 frozen filo (phyllo) pastry sheets, thawed
1/2 c. butter, melted
1/4 c. dry bread crumbs

TOPPING:

2 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley

Heat oven to 375 degrees. Melt 2 tablespoons butter in small saucepan. Blend in flour and cook over medium heat until smooth and bubbly, about 1 minute. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Boil 1 minute. Add Swiss cheese, 2 tablespoons Parmesan cheese, salt, cayenne pepper and nutmeg. Stir until cheeses are melted; set aside.

In medium skillet, brown sausage, drain. Stir in beaten eggs and thyme, and cook over medium heat until eggs are set. Stir in cheese sauce and 1 tablespoon parsley. Cool completely.

Unroll filo sheets; cover with plastic wrap, or towel. Brush 1 filo sheet with melted butter, sprinkle with bread crumbs. Fold in half lengthwise and brush with melted butter. Place 1/2 cup filling on bottom of short side of filo, leaving 1 inch edge on bottom and sides. Turn up edge; fold in sides. Roll up. Place seam side down on ungreased cookie sheet.

In small bowl, combine topping ingredients. Brush each strudel with melted butter and sprinkle with topping. Repeat with remaining filo sheets, filling and topping. Bake at 375 degrees for 15 minutes, or until crisp and light brown. Serves 5. (Can be prepared, covered and refrigerated up to 1 day ahead of time.)