High Protein Greek Bougatsa
Elevate your dessert game with this *High Protein Greek Bougatsa*, a modern twist on the beloved Greek pastry that's as wholesome as it is indulgent. Featuring layers of golden, flaky phyllo dough encasing a creamy vanilla protein filling, this recipe balances tradition with nutrition. Skim milk, Greek yogurt, and vanilla protein powder pack a nutrient-rich punch, while a touch of honey and pure vanilla extract add natural sweetness. Finished with a dusting of powdered sugar and a sprinkle of cinnamon, this bougatsa delivers a guilt-free indulgence perfect for a post-workout treat or a weekend brunch centerpiece. Ready in just an hour, it’s an easy, crowd-pleasing dessert that combines high-protein benefits with irresistible Mediterranean charm.
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Recipe Information
Ingredients
- 12 sheets phyllo dough sheets
- 1 can olive oil spray
- 500 ml skim milk
- 60 grams vanilla protein powder
- 50 grams cornstarch
- 200 grams Greek yogurt
- 1 teaspoon vanilla extract
- 50 grams honey
- 4 large egg whites
- 1 teaspoon ground cinnamon
- 20 grams powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and prepare a baking tray by lining it with parchment paper.
In a medium-sized saucepan, combine the skim milk and cornstarch, whisking continuously until smooth. Heat over medium heat until it starts to thicken.
Once the mixture is thickened, reduce the heat to low and gradually whisk in the vanilla protein powder until fully incorporated.
Remove the saucepan from the heat, and fold in Greek yogurt, vanilla extract, and honey. Let the mixture cool slightly for about 5 minutes.
In a separate bowl, gently whisk the egg whites until they are frothy but not stiff, and then incorporate them into the filling mixture.
Lay one phyllo sheet on the prepared baking tray and lightly spray with olive oil. Repeat the process with six sheets, layering them to form the base.
Spread the filling evenly over the layered phyllo sheets.
Cover the filling with another six sheets of phyllo, spraying each layer lightly with olive oil as you go.
Once fully assembled, spray the top layer with olive oil spray and sprinkle with ground cinnamon.
Bake in the preheated oven for 35-40 minutes until the phyllo is golden brown and crisp. You may need to cover the top loosely with aluminum foil towards the end of baking if the top browns too quickly.
Remove from the oven and let it cool for 10 minutes before cutting into squares.
Dust with powdered sugar before serving.
Nutrition Facts
Calories |
3621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.6 g | 319% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 2177 mg | 95% | |
| Total Carbohydrate | 278.5 g | 101% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 95.4 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1267 mg | 97% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1796 mg | 38% | |
*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.
