Dairy-Free Greek Bougatsa

Indulge in the comforting, flaky layers of Dairy-Free Greek Bougatsa, a modern twist on the iconic Mediterranean dessert. This decadent treat features crisp, golden phyllo dough wrapped around a velvety semolina custard made with unsweetened almond milk, ensuring it's completely dairy-free without sacrificing richness. A hint of vanilla and lemon zest adds a bright, aromatic dimension, while a final dusting of confectioners' sugar and cinnamon gives a perfectly sweet and spiced finish. Ideal for brunches, gatherings, or any special occasion, this plant-based bougatsa is simple to prepare yet irresistibly elegant. With just 20 minutes of prep, it’s a fuss-free way to bring a taste of Greece to your table!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 12 sheets phyllo dough sheets
• 0.75 cup olive oil
• 0.5 cup semolina flour
• 0.25 cup cornstarch
• 0.5 cup granulated sugar
• 4 cups unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 2 tablespoons confectioners' sugar
• 1 teaspoon ground cinnamon

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium saucepan over medium heat, combine semolina flour, cornstarch, and granulated sugar. Gradually whisk in almond milk to avoid lumps.

Step 3

Continue stirring the mixture until it thickens and becomes a smooth custard, about 10 minutes. Remove from heat.

Step 4

Stir in vanilla extract and lemon zest, and let the custard cool for a few minutes.

Step 5

Brush a baking dish (approximately 9x13 inches) with some of the olive oil.

Step 6

Place one sheet of phyllo dough into the dish, brush with olive oil, and repeat until you have layered six sheets. Let the excess edges hang over the sides of the dish.

Step 7

Spread the custard evenly over the phyllo layers in the dish.

Step 8

Fold the overhanging phyllo edges over the custard.

Step 9

Layer the remaining six phyllo sheets on top, brushing each sheet with olive oil.

Step 10

Trim any excess phyllo dough to fit the dish, tucking in the edges neatly.

Step 11

Brush the top layer with olive oil, making sure it is evenly coated.

Step 12

Using a sharp knife, lightly score the top layer of phyllo into serving squares or diamonds to make it easier to slice after baking.

Step 13

Bake in the preheated oven for about 35-40 minutes, or until the phyllo is golden brown and crisp.

Step 14

Remove from oven and let it cool slightly before serving.

Step 15

Dust with confectioners' sugar and ground cinnamon before serving. Enjoy your dairy-free Greek Bougatsa!

Nutrition Facts

Serving size	(1603.8g)

Amount per serving	% Daily Value*
Calories	3162.6

Total Fat 189.8g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 18.6g
Cholesterol 0mg	0%
Sodium 1963.4mg	0%
Total Carbohydrate 324.0g	0%
Dietary Fiber 14.6g	0%
Total Sugars 115.9g
Protein 33.4g	0%

Vitamin D 351.4IU	0%
Calcium 1735.9mg	0%
Iron 9.7mg	0%
Potassium 690.8mg	0%

*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.

Source of Calories

Fat: 54.4%

Protein: 4.3%

Carbs: 41.3%