Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Grits Spanakopita

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

Southern Living DECEMBER 2012

  • Yield: Makes 4 dozen
  • Hands-on: 30 Minutes
  • Total: 8 Hours, 50 Minutes


  • 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


1. Thaw spinach; drain well, pressing between paper towels.

2. Prepare grits according to package directions. Stir feta, next 5 ingredients, and spinach into grits. Add freshly ground pepper to taste.

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. 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. 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.


Go to Full Version of

Grits Spanakopita Recipe