Rating: 5 stars
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Southern and Greek flavors come together into savory bite-size Grits Spanakopita.

Recipe by Southern Living December 2012

Gallery

Credit: Iain Bagwell; Styling: Heather Chadduck

Recipe Summary

hands-on:
30 mins
total:
8 hrs 50 mins
Yield:
Makes 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw spinach; drain well, pressing between paper towels.

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

  • 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.

  • Invert chilled grits onto a cutting board; cut into 24 squares. Cut each diagonally into 2 triangles. Coat both sides well with cooking spray.

  • 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.

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