These are so simple to make and you can do them ahead of time and just place in refrigerator until ready to use. I have a potato ricer that I use to squeeze all the water out of frozen spinach. The original recipe called for 6 green onions, but I found that to be a bit much, but feel free to use all six if you like. This recipe came from a cookbook called "True Grits" in Atlanta, GA. The cook time is the chill tiime.