SAUSAGE, FETA, OLIVE PHYLLO ROLLS
Steps:
- Remove sausage from its casing and place in a medium howl. Add feta cheese, chopped olives and parsley and mix to combine. Line a baking sheet with parchment paper. Place olive oil in a small bowl. Place a sheet of the phyllo pastry on a large work surface, with widest side horizontally in front of you. Brush the sheet lightly with olive oil, and then top it with another sheet of phyllo pastry. Brush the top sheet lightly with olive oil. Take half of the sausage mixture and make a lengthwise row of it at the bottom end of the pastry closest to you. Carefully - and tightly - roll the pastry up into a long cylinder. Brush the top of the roll lightly with olive oil. With a very sharp knife, carefully cut the phyllo sausage roll into 12 pieces and set them on the baking sheet. Cover the prepared rolls with plastic wrap. Layer, fill, roll and cut the last two sheets of phyllo as you did the first two. (At this point, the rolls can be tightly covered and refrigerated for several hours until ready to bake. They can also be frozen, and baked from frozen (don't thaw - they'll become too soggy), adding a few minutes more to the cooking time, if needed.) Place an oven rack in the middle position. Preheat the oven to 375 F. Bake the rolls for 20 to 22 minutes, or until puffed and golden. Arrange rolls on a serving platter and serve with a bowl of warm pasta sauce for dipping. Read more: http://www.timescolonist.com/life/Phyllo+ideal+Christmas+party+treats/7587621/story.html#ixzz2E1or0X00
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