Grilled Italian Sausage with Red Pepper and Red Onion
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 40min
|Serving Per Recipe: 30|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3g||0%|
|Saturated Fat 1g||0%|
|Total Carbs 3g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 cup frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
2 green onions, minced
1 1/2 tsp. fresh oregano, chopped
salt and pepper, to taste
2 pkg. (2.1 oz.) mini fillo dough shells
15 pitted Kalamata olives, halved
Preheat oven to 375°F.
Remove sausage from casing and place in a large, non-stick skillet over high heat. Sauté until cooked through, breaking up sausage with a wooden spoon as it cooks. Stir in spinach until hot. Turn off heat, stir in feta, green onion, oregano, and salt and pepper to taste.
Set fillo cups on a sheet pan and bake them until crisp and hot, about 4 minutes. Fill each cup with sausage mixture and top with an olive half.
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