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Linda Skolnick’s
 Filo-Spinach Bread
By Linda Skolnick Photography by Marty Snortum Studio
LINDA SKOLNICK’S FILO-SPINACH BREAD
Serves 4 to 6
3 pkgs chopped spinach
(drained well)
8 links or 2 pkgs Italian sausage
(hot or mild)
2 pkgs Filo dough
1 1/2 medium onions, chopped
3 cloves minced garlic
1/2 to 3/4 cup Parmesan cheese
3 sticks butter, melted
To your taste: cayenne pepper, black pepper, garlic salt, parsley and basil
1. Cook and drain sausage (skin removed).
2. Cook onion and garlic in margarine.
3. Add spinach and sausage, cook until hot.
4. Put into a bowl (drain if too much liquid).
5. Add Parmesan cheese. Taste for seasoning.
Filling the Dough
1. Keep dough covered, always.
2. Take one sheet at a time.
3. Place about two cups of the meat and sausage and put it in the center of the dough.
4. Folding the dough, brush one long side with butter on both sides, butter the last long side and attach.
5. Bake at 350º until golden brown. Let cool
and enjoy.
Straight from the Skolnick’s oven to yours, this Filo-spinach bread won’t disappoint. This will start any holiday party or meal off on the right foot.
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