📍 Where this dish comes from: Athens · The Acropolis / Parthenon
Discover the history of this region →
Discover the history of this region →
The beloved Greek cheese pie gets a full keto makeover: an almond flour crust that bakes up golden, filled with the classically glorious feta-ricotta-egg filling with nutmeg and fresh dill. Cut into squares and serve warm — you will be reaching for a second piece before the first has cooled.
What You’ll Need
Servings: 6 servings
Calories: 395kcal
Ingredients
- Almond Flour Crust: 2 cups blanched almond flour 2 Tbsp cold butter, 1 egg, 1/4 tsp salt
- Filling: 8 oz feta crumbled 8 oz full-fat ricotta, 3 large eggs, 2 Tbsp fresh dill chopped, 1/4 tsp ground nutmeg, black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish.
- Crust: Combine almond flour and salt. Cut in cold butter until crumbly. Add egg and mix to form a dough. Press evenly into the dish bottom.
- Bake crust 10 minutes until lightly golden. Remove from oven.
- Filling: Whisk feta, ricotta, eggs, dill, nutmeg, and pepper until combined (it will be slightly lumpy — that's perfect).
- Pour filling over pre-baked crust and spread evenly.
- Bake 25–28 minutes until set and lightly golden on top. Cool 10 minutes before slicing.
Nutrition
Serving: 1serving | Calories: 395kcal | Protein: 20g | Fat: 32g | Fiber: 3g
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Health Benefits
- Almond flour is a genuine nutritional upgrade — high in vitamin E, magnesium, and heart-healthy monounsaturated fats.
- Feta and ricotta together provide excellent calcium-protein for bone health.
- Eggs add choline for memory and liver function.