Phyllo Dough Strudel with Sausage and Spinach

Method

1. Brown the sausage in a hot pan with a little oil, after removing the casing. Cook until evenly browned.
2. Remove the sausage. Add more oil and sauté a garlic clove in its skin. In the same pan, cook the spinach, season with salt, cover, and lower the heat. Wilt for 3-4 minutes.
3. Drain the spinach and let it cool. Cut Galbanino cheese into cubes. In a bowl, combine the sausage, spinach, and cheese cubes. Mix well.
4. Brush the work surface with a little oil. Lay down one sheet of phyllo dough, brush with oil, then place another sheet on top. Continue layering until you have 6 sheets, brushing each layer with oil.
5. Spread the filling along the base of the phyllo sheets. Fold in the sides and roll up tightly. Place seam-side down. Make 5 slits on top. Sprinkle with white and black sesame seeds and poppy seeds. Transfer to a baking sheet.
6. Bake in a static oven preheated to 200°C (400°F) for 20 minutes, until golden and crispy.
7. Serve.