Cheese Pie with Peppers

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.

Yield: 8 servings (serving size: 1 piece)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 32%
  • Fat: 8.7g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 13.3g
  • Carbohydrate: 27.6g
  • Fiber: 1.4g
  • Cholesterol: 27mg
  • Iron: 1.5mg
  • Sodium: 641mg
  • Calcium: 292mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cheese Pie with Peppers Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy