Low Sodium Tiropita

Indulge in the rich, flaky goodness of Low Sodium Tiropita, a lighter twist on the beloved Greek cheese pie that's perfect for those watching their salt intake. This savory dish features layers of crisp, buttery phyllo dough enveloping a creamy filling made with low-sodium feta, ricotta, and unsalted Greek yogurt, balanced with the fresh, herby flavors of parsley and dill. Ideal as an appetizer, side dish, or even a comforting weeknight meal, this recipe offers all the traditional flavors of tiropita without the excess sodium. With just 30 minutes of prep time and a golden, irresistibly crisp crust, this low-sodium delight is sure to impress your palate while keeping things healthy.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.

Step 2

Melt the unsalted butter in a small saucepan over low heat or in the microwave. Set aside to cool slightly.

Step 3

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.

Step 4

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.

Step 5

Spread the cheese filling evenly over the phyllo layers in the baking dish.

Step 6

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.

Step 7

Using a sharp knife, carefully score the top layers of phyllo into squares or diamonds to make cutting easier after baking.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crisp.

Step 9

Allow the tiropita to cool for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1429.4g)

Amount per serving	% Daily Value*
Calories	3690.5

Total Fat 259.9g	0%
Saturated Fat 139.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1125.8mg	0%
Sodium 3159.4mg	0%
Total Carbohydrate 202.6g	0%
Dietary Fiber 11.9g	0%
Total Sugars 21.7g
Protein 145.3g	0%

Vitamin D 123IU	0%
Calcium 3101.5mg	0%
Iron 13.8mg	0%
Potassium 1261.6mg	0%

*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.

Source of Calories

Fat: 62.7%

Protein: 15.6%

Carbs: 21.7%