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Cheese Pie with Peppers

Susan Byrnes
Yield 8 servings (serving size: 1 piece)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.