Low Sodium Tiropita
Indulge in the comforting flavors of Mediterranean cuisine with this Low Sodium Tiropita recipe—a healthier spin on the beloved Greek cheese pie. Featuring layers of crisp, golden phyllo dough and a creamy filling made with low-sodium feta, unsalted ricotta cheese, and plain Greek yogurt, this dish delivers authentic taste without the excess salt. Fresh herbs like parsley and dill add a vibrant touch, while a hint of ground black pepper enhances the flavor profile. Perfect for gatherings or a weeknight delight, this baked savory pie is easy to prepare and serves up as a crowd-pleasing appetizer or a satisfying main dish. Impress your guests with its flaky texture and rich, cheesy goodness while enjoying a heart-healthier alternative to the classic tiropita!
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Recipe Information
Ingredients
- 16 sheets phyllo dough
- 6 tablespoons unsalted butter
- 2 cups low-sodium feta
- 1 cup ricotta cheese (unsalted)
- 0.5 cup plain Greek yogurt (unsalted)
- 3 eggs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 0.25 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
Melt the unsalted butter in a small saucepan over low heat or in the microwave. Set aside to cool slightly.
In a large mixing bowl, combine the low-sodium feta, ricotta cheese, Greek yogurt, eggs, parsley, dill, and black pepper. Mix until the filling is smooth and well incorporated.
Lay one sheet of phyllo dough onto the baking dish. Use a pastry brush to lightly coat it with melted butter. Repeat this process, layering and buttering each sheet, until you've used half (8 sheets) of the phyllo dough.
Spread the cheese filling evenly over the phyllo layers in the baking dish.
Layer the remaining 8 sheets of phyllo dough on top of the filling, brushing each layer lightly with melted butter as before. Tuck in any overhanging edges to create a clean seal.
Using a sharp knife, carefully score the top layers of phyllo into squares or diamonds to make cutting easier after baking.
Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.
Allow the tiropita to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.9 g | 333% | |
| Saturated Fat | 139.5 g | 698% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 21.7 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 3102 mg | 239% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1262 mg | 27% | |
*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.
