Sausage and Spinach Rolls

5
Total Time
41 min
Prep
6 min
Cook
35 min
Serves
4
Difficulty
Moderate
These light and crisp “strudels” are fun and easy to make as a couple. One person can handle the phyllo while the other person deals with the filling.

Ingredients

olive oil

1 tsp, extra virgin

low-fat sausage(s)

½ pound(s), Italian turkey variety, casings removed

uncooked onion(s)

1 medium, chopped

chopped frozen spinach

10 oz, thawed and squeezed dry

egg(s)

1 large, lightly beaten

phyllo dough

8 sheet(s), thawed according to package directions

Instructions

  1. Preheat the oven to 375°F. Spray a baking sheet with nonstick spray; set aside.
  2. Heat the oil in a large nonstick skillet over medium-high heat, then add the sausage and onion. Cook, breaking up the sausage with a wooden spoon, until browned and cooked through, about 10 minutes. Remove form the heat then stir in the spinach. Stir in the egg; mix well to combine.
  3. Place 1 phyllo sheet on a work surface (cover the remaining phyllo with plastic wrap to retain moisture). Lightly spray the phyllo sheet with nonstick spray; top with a second sheet and lightly spray with nonstick spray. Fold the 2 sprayed sheets in half, making a 12 x 8 1⁄2-inch rectangle. Spread one-fourth of the sausage mixture over the rectangle and roll up from one narrow end. Place seam-side down on the baking sheet and lightly spray with nonstick spray. Repeat with the remaining phyllo and filling, making a total of 4 rolls. Bake until golden brown, 20–25 minutes. Let cool 5 minutes before serving. Yields 1 roll per serving.

Notes

You can save two of the rolls to pack for an office lunch or a quick bite at home another day. Simply let the rolls cool to room temperature, then wrap in foil and refrigerate for up to three days. Then, serve them cold or reheat in a preheated 375°F oven until heated through, 20 to 25 minutes. Or freeze the rolls for up to three months and bake directly from the freezer, in a preheated 350°F oven until heated through, 30 to 35 minutes.

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