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
how to prepare
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 350 degree oven for 35 minutes or till brown. Garnish with watercress, olives, and lemon peel twists, if desired.
