Greek · Dessert
Greek Cheese Pie Tartlets
A lightened take on the classic Greek sweet cheese pie (tyropita glyka), reshaped into individual tartlets with a thin crisp pastry shell and a honey-lemon cheese filling built on low-fat cottage cheese and Greek yogurt instead of a heavier cream cheese custard.
$1
20 minsPrep
24 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
179Calories
11.3gProtein
6.3gFat
18.8gCarbs
7.4gSugar
0.7gFiber
249mgSodium
71mgChol
3.4gSat Fat
123mgPotassium
84mgCalcium
1mgIron
0.4mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sauvignon Blanc
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F). Lightly grease two 8cm individual tart tins.
2
In a small bowl, mix the flour with the melted butter and cold water until a soft dough forms; press into the base and sides of the two tart tins and chill while you make the filling.
3
Pass the drained cottage cheese through a sieve or blend until smooth, then whisk in the Greek yogurt, beaten egg, honey, lemon zest and vanilla extract until fully combined and lump-free.
4
Divide the cheese filling evenly between the two lined tart tins.
5
Bake for 22-25 minutes until the pastry is golden and the filling is just set with a slight wobble in the centre.
6
Cool the tartlets in their tins on a wire rack for 10 minutes, then dust the tops with the ground cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g sifted all purpose flour
- 0.2 oz6g melted butter
- 0.4 oz10g cold water
- 3.9 oz110g drained, blended smooth cottage cheese lowfat
- 1.4 oz40g greek yogurt
- 5/85/8 eggs, beaten (30g)
- 0.4 oz10g honey
- 0.1 oz4g zested lemon
- 0.1 oz2g vanilla extract
- 0 oz1g cinnamon ground
