Greek · Dinner
Baked Cheese Pie
A single-portion Greek-style cheese bake made from cottage cheese and feta custard enriched with whole eggs and egg whites, layered between phyllo sheets and baked until golden. Tangy, herb-flecked, and protein-dense while retaining the traditional buttery, delicate character of tyropita.
$4
18 minsPrep
35 minsCook
53 minsTotal
MediumLevel
Nutrition per serving
564Calories
51.2gProtein
32.8gFat
19.2gCarbs
3.2gSugar
5.1gFiber
1412mgSodium
508mgChol
14.2gSat Fat
420mgPotassium
532mgCalcium
2.8mgIron
2.3mcgVitamin B12
6.2mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Savatiano)
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Preheat oven to 375°F (190°C). Lightly brush a small baking dish (about 5×7 inches) with olive oil.
2
Whisk
In a medium bowl, whisk three eggs, two egg whites, cottage cheese, feta, dill, parsley, nutmeg, pepper and salt until combined.
3
Build
Lay one phyllo sheet in the dish, brush lightly with olive oil, then lay the second sheet on top and brush again.
4
Bake
Place in oven at 375°F (190°C) for 30–35 minutes until phyllo is deep golden and filling is set.
5
Plate
Leave 10 minutes to firm, then slide onto a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g full-fat cottage cheese
- 4.2 oz120g feta cheese
- 66 large eggs
- 44 egg whites
- 44 sheets (about 1.4 oz/40g) phyllo dough
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp nutmeg
- 1/2 tsp1/2 tsp black pepper
- pinch of salt
