Low Carb Tiropita
Experience the delicious flavors of Greece with this Low Carb Tiropita, a modern twist on the traditional Greek cheese pie. Perfect for those following a keto or low-carb lifestyle, this recipe swaps out conventional pastry for a flavorful almond and coconut flour dough, perfectly complemented by a creamy cheese filling featuring feta, mozzarella, and cream cheese. Enhanced with Greek yogurt and fresh dill, this savory dish offers a delightful texture and rich, authentic taste. Ready in under an hour, this gluten-free tiropita is ideal for brunch, appetizers, or a satisfying snack. Serve it warm or at room temperature for a wholesome, low-carb indulgence that's sure to impress!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 4 ounces Cream cheese
- 2 cups Grated mozzarella cheese
- 4 large Eggs
- 1.5 cups Crumbled feta cheese
- 0.5 cup Greek yogurt
- 1 teaspoon Baking powder
- 3 tablespoons Butter (melted)
- 2 tablespoons Fresh dill (chopped)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
Instructions
Preheat your oven to 375°F (190°C) and line a 9x13-inch baking dish with parchment paper or grease it lightly with butter.
In a microwave-safe bowl, combine the mozzarella cheese and cream cheese. Microwave on high in 30-second increments, stirring after each, until the mixture is smooth and fully melted (around 1 to 2 minutes total).
Add the almond flour, coconut flour, and baking powder to the cheese mixture. Mix thoroughly until a dough forms. The mixture will be slightly sticky but cohesive.
Allow the dough to cool for 5 minutes, then knead it gently with clean, slightly damp hands until elastic. Divide the dough into two equal portions and set aside.
In a large bowl, whisk together the eggs, Greek yogurt, crumbled feta, chopped dill, melted butter, salt, and pepper until well combined to make the filling.
On a sheet of parchment paper, roll out one portion of the dough into a rectangle large enough to fit the base of your prepared baking dish. Carefully transfer the rolled dough to the dish, pressing it gently to cover the bottom evenly.
Pour the cheese filling mixture over the crust, spreading it into an even layer.
Roll out the second portion of the dough on another sheet of parchment to form the top layer. Gently place it over the filling, trimming any overhang and pressing the edges to seal.
Using a sharp knife, score the top layer of dough into squares or diamonds to create serving portions (this will make cutting easier after baking).
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the filling is set.
Remove the tiropita from the oven and allow it to cool for 10 minutes before cutting and serving.
Serve warm or at room temperature as a delicious low-carb Greek-inspired dish!
Nutrition Facts
Calories |
3393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.9 g | 356% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1276 mg | 425% | |
| Sodium | 6719 mg | 292% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 24.3 g | ||
| Protein | 172.7 g | 345% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2985 mg | 230% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 825 mg | 18% | |
*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.
