Greek · Dinner
Baked Cheese Pie (No-Chop)
A single-serving Greek-style baked cheese pie made without phyllo folding: crumbled feta and shredded kefalotyri are blitzed with egg and Greek yogurt, poured over torn phyllo, and oven-baked until puffed and golden, finished with dried oregano for tangy, salty depth.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
480Calories
17.8gProtein
34.1gFat
17.8gCarbs
2.5gSugar
0.8gFiber
1468mgSodium
274mgChol
17.6gSat Fat
180mgPotassium
420mgCalcium
1.6mgIron
0.8mcgVitamin B12
0.1mgVitamin C
vegetarian
low-carb
no-chop
Instructions
1
Prep
Preheat oven to 375°F (190°C). Rub a 5-inch baking dish with olive oil.
2
Blitz
Combine feta, kefalotyri, egg, yogurt, and oregano in a food processor; pulse 20 seconds until pale and smooth.
3
Build
Tear phyllo sheets into 2-inch pieces, scatter loosely in dish, then pour cheese mixture evenly over phyllo.
4
Bake
Bake at 375°F for 22–25 minutes until golden brown and puffed in centre.
5
Rest
Let the pie sit 5 minutes so the custard sets.
6
Plate
Slide onto a plate whole or tear into wedges along the golden phyllo peaks.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g feta cheese, crumbled
- 2 oz56g kefalotyri or pecorino romano cheese, shredded
- 44 sheets phyllo dough, thawed
- 22 large eggs
- 4 tbsp4 tbsp Greek yogurt
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp olive oil
