Grits Spanakopita

Ingredients

• 8 oz feta cheese crumbled
• 0.3 cup basil fresh chopped
• 0.3 cup parsley fresh finely chopped
• 10 oz spinach frozen chopped
• 2  garlic clove pressed
• 0.5 cup spring onion finely chopped
• 1 cup grits uncooked
• 1 tablespoon juice of lemon fresh
• 2 cups panko bread crumbs (Japanese breadcrumbs)
• 0.5 cup parmesan cheese grated
• 1 serving pepper freshly ground to taste
• 0.8 teaspoon salt 

Equipment

• frying pan
• baking sheet
• paper towels
• oven
• wire rack
• baking pan
• cutting board

Directions

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.
3. Add freshly ground pepper to taste.
4. Stir together panko and next 2 ingredients; sprinkle half of mixture into a well greased 13- x 9-inch baking dish.
5. Pour hot grits mixture into prepared pan.
6. Sprinkle remaining panko mixture over grits. Cover and chill 8 hours.
7. Invert chilled grits onto a cutting board; cut into 24 squares.
8. Cut each diagonally into 2 triangles. Coat both sides well with cooking spray.
9. 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.
10. Place on a wire rack on a baking sheet, and keep warm in a 200 oven up to 30 minutes.