|1||pkg. PERDUE® HARVESTLAND® Organic Italian Style Chicken Sausage|
|1/2||cup frozen chopped spinach, thawed and squeezed dry|
|1||cup crumbled feta cheese|
|2||green onions, minced|
|1 1/2||teaspoons fresh oregano, chopped|
|Salt and pepper, to taste|
|2||pkg. (2.1 ounce) 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 sheetpan and bake them until crisp and hot, about 4 minutes. Fill each cup with sausage mixture and top with an olive half.