Grits Spanakopita

Photo: Iain Bagwell; Styling: Heather Chadduck

Southern and Greek flavors come together into savory bite-size Grits Spanakopita.

Yield: Makes 4 dozen
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 30 Minutes
Total: 8 Hours, 50 Minutes


Ingredients

  • 1 (10-oz.) package frozen chopped spinach
  • 1 cup uncooked regular grits
  • 2 (4-oz.) packages feta cheese, crumbled
  • 1/2 cup finely chopped green onions
  • 1/4 cup chopped fresh basil
  • 2 garlic cloves, pressed
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 cups panko (Japanese breadcrumbs)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • Vegetable cooking spray

Preparation

  1. 1. Thaw spinach; drain well, pressing between paper towels.
  2. 2. Prepare grits according to package directions. Stir feta, next 5 ingredients, and spinach into grits. Add freshly ground pepper to taste.
  3. 3. Stir together panko and next 2 ingredients; sprinkle half of mixture into a well greased 13- x 9-inch baking dish. Pour hot grits mixture into prepared pan. Sprinkle remaining panko mixture over grits. Cover and chill 8 hours.
  4. 4. Invert chilled grits onto a cutting board; cut into 24 squares. Cut each diagonally into 2 triangles. Coat both sides well with cooking spray.
  5. 5. Cook triangles, in batches, on a hot greased griddle or in a nonstick skillet over medium heat 2 minutes on each side or until golden. Place on a wire rack on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grits Spanakopita Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy