1 pound bulk sausage 1/4 cup finely chopped onion 1 10-ounce package frozen chopped spinach
thawed & drained 1/4 pound feta cheese
crumbled 1/4 cup finely chopped parsley 1/8 teaspoon white pepper 1 egg
beaten 10 sheets frozen phyllo dough (17 x 13NULL rectangles)
thawed 1/2 cup butter or margarine
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, parsley, white pepper and egg. Set aside. Unfold the phyllo dough. Spread 1 sheet flat; top with another sheet of phyllo. Gently brush with some of the melted butter. Top with the remaining sheets of phyllo, brushing each with butter. Reserve 1 tablespoon butter for top of pastry. Spread sausage-spinach mixture lengthwise over bottom third of layered phyllo dough to within 2 inches of ends. Fold ends over. Carefully roll up the phyllo. Place the roll, seam side down, on a lightly greased baking sheet; brush with the 1 tablespoon butter. Bake in a 350 degree oven for 30-35 minutes or till golden.