We love Spanakopita (Greek Spinach Pie) and I make it all the time. This is a nice variation and goes over well at large gatherings. It is especially terrific because it tastes so good no matter if it is served warm, cold, or room temperature!
- 1 pound spinach, washed
- 1 cup grits, uncooked
- 2 4-ounce packages feta cheese, crumbled
- 1/2 cup finely chopped green onion
- 1/4 cup chopped basil
- 2 garlic cloves, pressed
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 2 cups panko
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped parsley
- cooking spray
Wash spinach, then wilt, covered, in a skillet over medium heat. The moisture clinging to the leaves will be plenty. Drain, strain, and dry by squeezing between paper towels. Okay, you can also use a clean kitchen towel, but who is that dedicated?
Prepare grits according to package directions. You can also use polenta or plain old cornmeal. Stir in feta, green onions, basil, garlic, lemon juice, salt, and spinach, then season with black pepper.
In a small bowl, stir together panko, Parmesan, and parsley. Sprinkle half this mixture into a greased 13×9-inch baking dish. Pour the hot grits into the pan, then sprinkle with the remaining panko mixture. Cover and chill at least 8 hours.
Invert chilled grits onto a cutting board. Cut into 24 squares, then cut each of those diagonally.
Coat both sides with cooking spray. Heat a skillet over medium heat and cook triangles, in batches, until golden, about 2 minutes per side. Place on a wire rack to cool.