Low Fat Savory Potato Pie
Indulge in guilt-free comfort food with this Low Fat Savory Potato Pie—a satisfying dish that blends creamy, herb-infused potatoes with a light and flaky phyllo crust. Featuring hearty russet potatoes simmered in vegetable broth and enriched with fat-free Greek yogurt, this recipe creates a luscious filling seasoned with fresh rosemary, thyme, garlic, and onions. Topped with a sprinkle of low-fat cheddar cheese and encased in golden, crisp layers of phyllo dough, this healthy twist on a traditional savory pie is perfect for a family dinner or casual gathering. With just two teaspoons of olive oil and egg white-brushed crust, this recipe keeps the fat content low while delivering rich flavors and textures. Ready in under two hours and serving six, it's a mindful yet indulgent choice your taste buds will thank you for!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 teaspoons Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 0.5 cups Vegetable broth
- 0.5 cups Fat-free Greek yogurt
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cups Low-fat cheddar cheese, shredded
- 6 Phyllo dough sheets
- 2 Egg whites
Instructions
Preheat oven to 375°F (190°C).
Peel and slice the potatoes into 1/4-inch thick rounds.
In a large skillet over medium heat, add the olive oil and sauté the onions until translucent, approximately 5 minutes.
Add minced garlic to the onions and sauté for an additional 2 minutes.
Add the sliced potatoes to the skillet and pour in the vegetable broth. Stir gently.
Cover and cook until the potatoes are tender, about 15 minutes, stirring occasionally.
Remove the skillet from heat. Stir in the Greek yogurt, chopped rosemary, thyme, salt, and pepper. Mix until well combined.
Lightly grease a 9-inch pie dish with cooking spray.
Layer the phyllo dough sheets in the pie dish, lightly spraying with cooking spray between each layer, ensuring that the edges come up over the sides of the dish.
Pour the potato mixture into the phyllo crust and spread evenly.
Sprinkle the low-fat cheddar cheese over the potato mixture.
Beat the egg whites in a small bowl and brush the phyllo edges with them.
Fold the overhanging edges of the phyllo dough over the filling to cover partially.
Bake in the preheated oven for 30-35 minutes, or until the phyllo is golden brown and crisp.
Let the pie cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 4662 mg | 203% | |
| Total Carbohydrate | 270.9 g | 99% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 19.8 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 720 mg | 55% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4772 mg | 102% | |
*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.
