Most people outside of Greece are familiar with a tiropita (feta cheese pie) that is wrapped in crispy phyllo dough, whether as individual hand pies or as one large pan sized pita.
Here is another popular version that is made without the phyllo. It is a bit more like a savory quick bread. Instead of phyllo wrapped around the filling, the filling is mixed into the batter.
The batter is traditionally made with wheat flour. To make it both keto and gluten free, I simply replaced that with super fine almond flour. Not only is it delicious, it is easy and quick to make!
A little tip on what kind of feta to use. Do not use one that is already crumbled as it is very dry. You want the feta to be creamy, so pick one up that is packed in brine. The moisture keeps the cheese very creamy, resulting in a super flavorful result!
1 1/2 cups superfine almond flour
2 cups crumbled feta
1 cup heavy cream
Pinch of salt
1/4 tsp fresh ground Pepper
1/4 tsp freshly grated Nutmeg
1 tbsp baking powder
1/2 tbsp Oregano
Preheat your oven to 375 F.
In a medium mixing bowl whisk the eggs and then add the heavy cream, black pepper, oregano, nutmeg, salt and baking powder. Add in the almond flour. Add 1 cup of the feta cheese. Mix it all together. Let it sit for 10 minutes so that the almond flour will absorb some of the moisture. This creates a thicker batter.
Butter a 9x 9 baking pan. Pour in the batter. Crumble the rest of the feta cheese on top. Crack a little fresh pepper & sprinkle a pinch of oregano. Drizzle olive oil on top. Bake for 45 minutes or until golden brown.
I usually serve this alongside a salad. It’s also a wonderful addition to any holiday table!