Sausage and Spinach Rolls
- Total Time
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.
olive oil1 tsp, extra virgin
low-fat sausage(s)½ pound(s), Italian turkey variety, casings removed
uncooked onion(s)1 medium, chopped
chopped frozen spinach10 oz, thawed and squeezed dry
egg(s)1 large, lightly beaten
phyllo dough8 sheet(s), thawed according to package directions
- Preheat the oven to 375°F. Spray a baking sheet with nonstick spray; set aside.
- 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.
- 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.