Greek · Lunch
Cheese Pie (No-Chop)
Greek-style filo pie filled with feta, mozzarella and cottage cheese bound with egg, seasoned with dried oregano and dill. Frozen filo sheets are hand-torn, layered with olive oil, folded into a rustic parcel, and baked until the crust shatters golden and the filling sets creamy.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
595Calories
34.1gProtein
42.4gFat
19.2gCarbs
2.4gSugar
1.1gFiber
1560mgSodium
325mgChol
18.4gSat Fat
325mgPotassium
600mgCalcium
2.5mgIron
1.6mcgVitamin B12
1mgVitamin C
vegetarian
low-carb
no-chop
Instructions
1
Prep
Thaw filo sheets on a clean dry work surface, covering with a slightly damp towel to prevent drying out.
2
Mix
Crumble feta by hand, fold in mozzarella, cottage cheese, egg, oregano and dill until evenly combined.
3
Build
Layer oiled filo sheets, spoon filling into centre, fold edges up to enclose into a parcel.
4
Bake
Place seam-side down on a tray and bake at 375°F (190°C) for 20–25 minutes until deep golden brown.
5
Plate
Rest 5 minutes, transfer to plate and serve warm, whole or sliced.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g feta cheese
- 3 1/2 oz50g, about 3 sheets frozen filo pastry sheets, thawed
- 22 eggs
- 3 1/2 oz100g pre-shredded mozzarella cheese
- 3 1/2 oz100g cottage cheese
- 4 tbsp60ml olive oil
