High Protein Tiropita
Elevate your classic Greek tiropita with this high-protein twist that's perfect for health-conscious foodies! This recipe blends creamy low-fat feta and cottage cheese with plain Greek yogurt and unflavored whey protein powder to create a nutrient-packed filling that's as satisfying as it is delicious. Wrapped in delicate, golden phyllo dough and accented with fresh dill, this dish is a lower-fat, high-protein alternative to the traditional favorite. Easy to prepare in just under an hour, this protein-rich tiropita is ideal for a wholesome snack, light meal, or impressive appetizer for gatherings. Serve warm or at room temperature and enjoy the balance of flaky texture and savory, cheesy flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 sheets Phyllo dough sheets
- 200 grams Low-fat feta cheese
- 150 grams Cottage cheese (low-fat)
- 100 grams Greek yogurt (plain, non-fat)
- 3 large Eggs
- 2 large Egg whites
- 30 grams Whey protein powder (unflavored)
- 2 tablespoons Fresh dill (chopped)
- 2 tablespoons Olive oil
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the low-fat feta cheese, cottage cheese, and Greek yogurt. Use a fork to mash everything together until smooth.
Add the eggs, egg whites, and unflavored whey protein powder to the cheese mixture. Mix until evenly combined.
Stir in the chopped fresh dill, ground black pepper, and salt. Adjust seasonings to taste.
Brush the bottom and sides of the baking dish with a small amount of olive oil. Lay one sheet of phyllo dough in the dish and lightly brush it with olive oil. Repeat with three more sheets, brushing each one lightly with olive oil and layering them to create a sturdy base.
Spread the cheese and protein mixture evenly over the prepared phyllo base using a spatula to smooth it out.
Cover the filling with the remaining two sheets of phyllo dough, brushing each layer with olive oil. Make sure to tuck in the edges neatly.
Use a sharp knife to cut the assembled tiropita into portions (squares or triangles) before baking. This will make it easier to serve later.
Bake the tiropita in the preheated oven for 25-30 minutes, or until the top is golden brown and crisp.
Let the tiropita cool slightly for 5-10 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.3 g | 89% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4726 mg | 205% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 16.6 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1479 mg | 114% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1046 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
