Greek · Lunch
Baked Cheese Pie
Greek phyllo pie with layers of feta and ricotta cheese, egg, and fresh dill, brushed with olive oil and baked until the pastry is golden and crisp. Served warm with a lemon wedge.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
682Calories
31.5gProtein
51.2gFat
18.3gCarbs
1.9gSugar
0.8gFiber
1970mgSodium
308mgChol
21.8gSat Fat
300mgPotassium
750mgCalcium
2.2mgIron
1.5mcgVitamin B12
3mgVitamin C
vegetarian
low-carb
mediterranean
all-time-classics
vegetarian
Instructions
1
Prep
Preheat the oven to 375°F. Brush a small baking dish lightly with olive oil. Crumble the feta cheese into a bowl.
2
Build
Mash the feta, ricotta, egg, dill, pepper, and nutmeg with a fork until smooth with small feta lumps remaining.
3
Bake
Bake at 375°F for 28 to 30 minutes until the phyllo is deep golden brown and crisp and the filling feels firm when pressed gently.
4
Plate
Transfer the pie to a plate, place a lemon wedge on the side, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g feta cheese
- 1/2 cup120g ricotta cheese
- 22 large eggs
- 88 sheets phyllo dough (about 1.6 oz/45g total, a quarter of a 1 lb box)
- 4 tbsp4 tbsp olive oil, for brushing
- 2 tbsp2 tbsp fresh dill
