Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Wonderful! |
| 3 tablespoons | Olive oil |
| 1 small | CHOPPED onion |
| ⅓ pounds | SLICED * FRESH MUSHROOMS |
| ¼ cup | CHOPPED red bell peppers |
| ½ pounds | COOKED / DRAINED * ROLL BKFST SAUSAGE |
| ½ pounds | WASH/CHOP/DRAIN fresh spinach |
| ¼ cup | SHREDDED Swiss cheese |
| 4 \N | SHEET THAWED phyllo dough |
| ¼ cup | MELTED butter |
| 3 tablespoons | DRY bread crumbs |
1. HEAT OIL IN MEDIUM SKILLET OVER MED-HIGH HEAT UNTIL HOT. 2. Add onion, mushrooms, red pepper, and garlic, cook and stir until vegiies are soft. 3.
Stir in sausage, spinach, cheese, salt and pepper. 4. Cook until vegetable are tender and spinach is cooked. (If you cover it when you first add this stuff the spinach cooks much faster. 5. SET ASIDE TO COOL. PREHEAT OVEN TO 375 6. Place 1 phyllos sheet on work surface and brush with butter (I use olive oil instead). 7. Sprinkle with bread crumbs. (I use parmesan cheese instead). 8. Repeat with remaining phyllo 9. SPREAD SPINACH MIXTURE EVENLY OVER TOP LAYER OF PHYLLO AND ROLL UP STARTING WITH SHORT SIDE (JELLY ROLL FASHION. 10. Place on baking sheet (I put tin foil on sheet and spray with Pam). 11. Brush with remaining butter and sprinkle with remaining bread crumbs (or alternates) BAKE 15 MINUTES OR UNTIL GOLDEN BROWN. Remove from oven and let stand for a few minutes before slicing. **I don't use the expensive sausage since you rinse and drain it anyway. I usually double this recipe and make 2 rolls at the same time.