Gluten-Free Traditional Bulgarian Banitsa
Experience the beloved flavors of Bulgarian comfort food with this Gluten-Free Traditional Bulgarian Banitsa recipe, a perfect twist on the iconic dish that’s now accessible for those avoiding gluten. This classic savory pastry combines layers of tender gluten-free phyllo dough with a rich, creamy filling made of crumbled feta cheese, Greek yogurt, eggs, and a hint of baking soda for puffed perfection. Brushed with melted butter for a golden, flaky crust, this recipe is easy to prepare and baked to impressive results in just under an hour. Whether served warm or at room temperature, Banitsa makes for a delightful breakfast, snack, or appetizer that’s bursting with authentic Balkan taste. Ideal for family gatherings or everyday indulgence, this gluten-free adaptation retains all the charm of the traditional dish while catering to modern dietary needs.
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Recipe Information
Ingredients
- 10 sheets Gluten-free phyllo dough (store-bought or homemade)
- 300 grams Feta cheese (crumbled)
- 200 grams Plain Greek yogurt (gluten-free certified)
- 4 large Eggs
- 0.5 teaspoons Baking soda
- 100 grams Unsalted butter (melted)
- 2 tablespoons Sunflower oil (or any neutral oil)
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with sunflower oil or another neutral oil.
In a large mixing bowl, crumble the feta cheese. Add in the Greek yogurt, eggs, baking soda, and a pinch of salt. Mix well until you have a smooth filling.
Carefully unroll the gluten-free phyllo dough sheets. Keep them covered with a damp kitchen towel to prevent them from drying out.
Place one sheet of phyllo dough into the prepared baking dish, letting it slightly overlap the edges. Brush it generously with melted butter.
Spread a few tablespoons of the cheese and egg mixture evenly over the phyllo sheet.
Repeat the layering process with alternating phyllo sheets and fillings until you use all the filling. Make sure to save 1-2 phyllo sheets for the top layer.
For the top layer, place the final sheets of phyllo over the filling, tucking in the edges. Brush liberally with melted butter to ensure a golden crust.
Using a sharp knife, score the top layers into portions (squares or diamonds) to make it easier to cut after baking.
Bake in the preheated oven for 35-40 minutes, or until the Banitsa is golden brown and puffed up.
Let the Banitsa cool for 10-15 minutes before cutting and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.9 g | 273% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 6163 mg | 268% | |
| Total Carbohydrate | 162.4 g | 59% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 11.5 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1883 mg | 145% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
