Sausage-Spinach Roll-Up

1 pound bulk 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)

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.

Servings: 12
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Nutrient Information per serving:
Calories: 246
Sodium : 512 mg
XProtein: g gm Fat: 16 gm
Cholesterol: 46 mg