pound fresh spinach, washed, torn into small pieces and drained
1/4
cup (1 ounce) shredded Swiss cheese
Salt and black pepper to taste
4
sheets phyllo dough, thawed according to package directions
1/4
cup butter or margarine, melted
3
tablespoons dry bread crumbs
Fresh thyme sprig and red pepper strips (optional)
Crumble sausage into medium skillet. Cook over medium-high heat until browned, stirring occasionally. Drain off any drippings. Remove sausage to paper towels; set aside. Heat oil in same skillet until hot. Add onion, mushrooms, chopped red pepper and garlic; cook and stir until vegetables are soft. Stir in sausage, spinach, cheese, salt and black pepper; cook until vegetables are tender. Set aside until cool.
Preheat oven to 375°F. Place 1 phyllo sheet on work surface. Brush entire sheet with some melted butter and sprinkle with 1/4 of bread crumbs. (To keep remaining sheets from drying out, cover with damp kitchen towel.) Repeat layers three times. Spread sausage mixture over top; roll up, starting at one short side, until roll forms. Place on ungreased baking sheet. Brush with remaining butter; bake 15 minutes or until golden. Let stand 5 minutes. Cut into 1-inch slices. Garnish with thyme and pepper strips, if desired. Serve hot. Refrigerate leftovers.
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