Greek-Style Sausage Roll

  • Yield: servings
  • Prep: 20 mins
  • Cook: 40 mins


1pound pork sausage, bulk
1/4cup onion, finely chopped
1-- 10-oz package frozen chopped spinach, thawed and drained
1/4pound feta cheese, crumbled
1/4cup parsley, finely chopped
1/8teaspoon white pepper
1-- egg, beaten
10sheets frozen phyllo dough, (17 x 13-inch), thawed
1/2cup butter, melted


  1. 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.

  2. 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.

  3. 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.

  4. Bake in a 350F oven for 30-35 minutes or till golden. 

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 50mg
  • Sodium 400mg
  • Potassium 200mg
  • Carbohydrate 10g
  • Fiber 1g
  • Sugars 1g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 60%
  • Vitamin C 6%
  • Calcium 8%
  • Iron 8%