Cheese Pie with Peppers

Cheese Pie with PeppersRecipe
Susan Byrnes
In addition to feta, this Greek specialty traditionally uses kopanisti and graviera cheeses; this version uses more readily available cheddar and blue. Serve with a mixed greens salad for a light supper. Bell and jalapeño peppers offer sweetness and heat.


8 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 243
Caloriesfromfat 32 %
Fat 8.7 g
Satfat 5.2 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 13.3 g
Carbohydrate 27.6 g
Fiber 1.4 g
Cholesterol 27 mg
Iron 1.5 mg
Sodium 641 mg
Calcium 292 mg


Cooking spray
1 1/2 cups chopped green bell pepper
1 tablespoon finely chopped seeded jalapeño pepper (about 1 medium)
1/2 cup semolina or pasta flour (about 2 1/4 ounces)
1 1/2 cups fat-free milk, divided
1 cup plain fat-free yogurt
1 cup (4 ounces) crumbled feta cheese
1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese
1/4 cup (1 ounce) crumbled blue cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg whites
8 (18 x 14-inch) sheets frozen phyllo dough, thawed


Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and jalapeño; sauté 5 minutes. Stir in flour; remove from heat. Set aside 2 tablespoons milk. Gradually add remaining milk to pan, stirring well with a whisk. Stir in yogurt; bring to a boil. Remove from heat; stir 2 minutes or until thick. Cool 5 minutes. Stir in cheeses, salt, black pepper, and egg whites.

Working with 1 phyllo sheet at a time (cover remaining dough to keep from drying), place 2 phyllo sheets in a 13 x 9-inch baking pan coated with cooking spray; gently press sheets into bottom and sides of pan, allowing ends to extend over edges of pan. Coat top sheet with cooking spray. Fold 1 phyllo sheet in half crosswise; place on sheets in bottom of pan, and coat with cooking spray. Top with 1 phyllo sheet, gently pressing sheet into bottom and sides of pan; coat with cooking spray. Spread cheese mixture evenly over top of phyllo. Fold 1 phyllo sheet in half crosswise; gently press on cheese mixture in pan, and coat with cooking spray. Top with remaining 3 phyllo sheets, coating each sheet with cooking spray. Cut ends of sheets extending over pan. Fold edges of phyllo to form a rim; flatten rim with fork. Cut 4 slits with a sharp knife in top of phyllo; brush with reserved 2 tablespoons milk. Bake at 400° for 22 minutes. Reduce oven temperature to 375° (do not remove pie from oven); bake 20 minutes or until browned. Remove from oven; let stand 15 minutes.