Yiayia & Pappou’s Tiropita Ketofied with Fathead Dough Phyllo

Keto Tiropita! Greek cheese pie. The filling is my yiayia & papou’s recipe. When I had to curb my wheat consumption due to health reasons, I needed to find a way to eat some of my traditional Greek specialties!

I spent most of my childhood in the kitchen with yiayia & pappou watching, learning & experiencing everything from cooking to story telling. My sister and I always helped them with preparing spanakopita and tiropita as a kid.

Keto Tiropita with fathead dough phyllo

Months before his passing, I had pappou make a batch with me so that I could measure out the estimates of their filling. Everything was always eyeballed & made with lots of love, and perfect every time!

I still remember the first time I made their recipe after my pappou passed away, and somehow I could feel them with me. So this food always brings back wonderful memories for me.

When using store bought phyllo dough, we would turn these into those lovely, crispy triangles! However, almond flour which is used in fat head dough recipe, will not create that super crispy flaky crust. It lacks the gluten, of course.

However, you can roll it out thin enough and shape it into a single pita (pie) like I did, a rolled pita, and even small individual pitas.

Notice I used the word pita three times in one sentence! Pita is the Greek word for pie! Hence why in Greek cuisine, there is a vast category of pites. And every family in every region of Greece has their own version of pita that they are known for.

At home, I now make phyllo using my Fathead dough recipe. Here is the link:


You can see that you can roll
the crust out rather thin.

Ingredients for the filling:

2 cups crumbled feta

1 cup mizithra or ricotta cheese

1 tsp dried oregano

1 tsp dill (dry or fresh)

1 tsp parsley (dry or fresh)

Salt & pepper to taste

Drizzle of olive oil

1 beaten egg

Keto Tiropita fresh out of the oven! Baked in a parchment lined 9” cake pan.


In a medium sized bowl, crumble your feta cheese. Add in your ricotta, you fresh or dry herbs, salt & pepper. Add in the beaten egg, which is your binder, and stir it all together.

My fathead dough recipe:


I divide that in half and roll out each half between two sheets of parchment paper, one at a time.

You will use the first half as the bottom phyllo layer. Take that piece along with the parchment that you have rolled it out on, and place that into the pan.

Spread out your filling through your bottom crust. Then loosely cover it with the other half of the rolled out dough to create the top phyllo.

Egg wash it if you like. I garnished this one with toasted sesame seeds, dry oregano & a drizzle of olive oil before baking.

Keto Tiropita ready to eat!

Bake at 400 F for 50 minutes or until golden brown.

Kali Oreksi!!!

Pappou Dionisi & Yiayia Anneta
as I remember them. Always smiling.

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