Low Sodium Traditional Bulgarian Banitsa
Experience the rich and flaky layers of a beloved Balkan dish with this Low Sodium Traditional Bulgarian Banitsa recipe. By blending unsalted feta cheese, creamy Greek yogurt, and wholesome eggs, this low-salt twist on the classic banitsa delivers all the comforting flavors without compromising on dietary needs. Delicately layered with butter-brushed phyllo dough and baked to golden perfection, each slice reveals a soft, savory filling encased in crisp pastry. Ready in just about an hour, this lighter version of a festive favorite is perfect for brunches, holiday tables, or any occasion that calls for crowd-pleasing comfort. Garnish with fresh dill for an added touch of Bulgarian authenticity and serve warm for the ultimate indulgence!
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Recipe Information
Ingredients
- 12 sheets phyllo dough sheets (low-sodium if available)
- 8 ounces unsalted feta cheese
- 1 cup plain Greek yogurt
- 4 large eggs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon unsalted butter (for greasing)
- 1 tablespoon fresh dill (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or equivalent-sized round baking dish with 1 tablespoon of unsalted butter.
In a large bowl, crumble the unsalted feta cheese into small pieces. Add the plain Greek yogurt and crack in the eggs. Stir the mixture until thoroughly combined.
Lay out the phyllo dough sheets and cover them with a slightly damp kitchen towel to keep them from drying out while you work.
Place one sheet of phyllo dough into the greased baking dish. Lightly brush the phyllo sheet with melted butter using a pastry brush. Repeat this step for six layers of phyllo dough, buttering each sheet as you go.
Spread half of the egg and cheese filling evenly over the layered phyllo dough.
Layer another three sheets of phyllo dough on top of the filling, brushing each sheet with melted butter as before.
Spread the remaining egg and cheese filling evenly over the second phyllo layer.
Finish with the final three layers of phyllo dough, again brushing each sheet lightly with melted butter.
Using a sharp knife, score the top layers into square or diamond-shaped portions, being careful not to cut all the way through to the bottom.
Bake the Banitsa in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
Remove the Banitsa from the oven and allow it to cool slightly before serving. Garnish with freshly chopped dill (optional) for added flavor.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.1 g | 183% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1126 mg | 375% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 17.7 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1570 mg | 121% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 930 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.
