Low Fat Tiropita
Indulge guilt-free with this delicious Low Fat Tiropita, a lighter twist on the beloved Greek cheese pie that doesn’t skimp on flavor. Made with reduced-fat feta, creamy low-fat cottage cheese, and non-fat Greek yogurt, this recipe creates a luscious filling that’s perfectly seasoned with hints of fresh dill and parsley, alongside a pinch of salt and pepper. Encased in flaky, golden phyllo pastry, the dish showcases a satisfying crunch without unnecessary fat thanks to olive oil spray. Easy to prepare in under an hour, this wholesome tiropita is an ideal choice for a healthy yet hearty appetizer, snack, or light meal. Whether you’re exploring Mediterranean cuisine or simply seeking nutritious comfort food, this low-fat tiropita is bound to hit the spot.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Reduced-fat feta cheese
- 250 grams Low-fat cottage cheese
- 150 grams Plain Greek yogurt (non-fat)
- 3 large Egg whites
- 12 sheets Phyllo pastry sheets
- 1 small can Olive oil spray
- 2 tablespoons Fresh dill (optional, chopped)
- 2 tablespoons Fresh parsley (optional, chopped)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a baking dish with olive oil spray.
In a mixing bowl, crumble the reduced-fat feta cheese and combine it with the low-fat cottage cheese and Greek yogurt. Stir until smooth and evenly mixed.
Whisk the egg whites until slightly frothy, then add them to the cheese mixture. Mix thoroughly.
If using, stir in the fresh dill and parsley for added flavor. Season with salt and ground black pepper to taste.
Unroll the phyllo pastry sheets and keep them covered with a damp towel to prevent drying out while assembling the tiropita.
Place one phyllo sheet into the prepared baking dish and lightly spray with olive oil. Repeat this process, layering and spraying, until you’ve used six sheets to form the bottom crust.
Spread the cheese mixture evenly on top of the layered phyllo sheets.
Continue layering the remaining six phyllo sheets on top of the cheese mixture, spraying each layer lightly with olive oil. Tuck in the edges neatly for a clean finish.
Using a sharp knife, lightly score the top layers of the phyllo into serving-sized squares or triangles (do not cut all the way through). This will make it easier to serve after baking.
Bake in the preheated oven for 25-30 minutes, or until the phyllo crust is golden brown and crisp.
Remove the tiropita from the oven and let it cool slightly before cutting and serving.
Serve warm and enjoy this healthier take on a classic Greek dish!
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.8 g | 338% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 5921 mg | 257% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 22.1 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1427 mg | 110% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 886 mg | 19% | |
*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.
