Ingredients
Scale
- 8 oz cream cheese
- 1 cup Greek yogurt
- 1/2 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup crushed pistachios
- 1/2 cup butter (melted)
- 1 package filo pastry
- 1/4 cup honey
- 1 tsp cinnamon
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat together the cream cheese, Greek yogurt, and sugar until smooth.
- Add the eggs one at a time, mixing well after each. Stir in vanilla extract, crushed pistachios, honey, cinnamon, and a pinch of salt.
- In a separate bowl, melt the butter. Layer the filo pastry sheets in a greased springform pan, brushing each layer with melted butter.
- Pour the cheesecake filling over the filo layers.
- Top with additional filo sheets, brushing them with butter.
- Bake for 45-50 minutes until golden and set.
- Let cool before serving.
Notes
Work with filo while it is cold and keep unused sheets under a damp towel. Brush each sheet lightly to avoid soggy dough and check the oven at 40 minutes to watch the color.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 12g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg