This is from the May 2013 issue of Food Network Magazine. Just made it with mixed results… I don’t know if it was using Splenda or me learning to use induction but it cooked up WAAAAY quicker than they said, and didn’t coat all the pieces. But the flavor is spot on. I am posting their recipe with the substitution of Splenda for sugar just to see if the carbs are even reasonable for a diabetic. But if you don’t have that concern I’d fall back on real sugar.
I adapted this heavily from a recipe in the July/August 2011 issue of Food Network Magazine. I thought I made enough changes to warrant calling it a new recipe, and it came out great. Hope you enjoy!
This recipe is adapted from the November 2011 issue of Southern Living Magazine. I added some chocolate chips and a little Splenda on top because they will be a breakfast for DH. The original recipe called for using mini-muffin tins but we used full sized.
Make and share this Greek Spinach Pie (Spanikopita) recipe from Food.com.
Make and share this Tijuana Tilly Dip recipe from Food.com.
