Low Sodium Traditional Bulgarian Banitsa

Discover the comforting flavors of Bulgarian cuisine with this Low Sodium Traditional Bulgarian Banitsa, a lighter take on a beloved classic. Crafted with flaky layers of low-sodium phyllo dough, creamy unsalted feta, and tangy Greek yogurt, this savory pie delivers all the richness of the original with reduced sodium. Each buttery layer is delicately brushed and filled with a smooth cheese-and-egg mixture, then baked to golden perfection for a crisp, flaky crust and a tender, cheesy center. With minimal prep and a bake time of just 40 minutes, this crowd-pleasing dish is perfect for brunch, a light dinner, or even entertaining guests. Garnish with fresh dill for a vibrant, herbaceous finish that elevates every bite. Healthy, hearty, and authentically Bulgarian, this recipe is an enticing addition to your culinary repertoire!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Lay out the phyllo dough sheets and cover them with a slightly damp kitchen towel to keep them from drying out while you work.

Step 4

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.

Step 5

Spread half of the egg and cheese filling evenly over the layered phyllo dough.

Step 6

Layer another three sheets of phyllo dough on top of the filling, brushing each sheet with melted butter as before.

Step 7

Spread the remaining egg and cheese filling evenly over the second phyllo layer.

Step 8

Finish with the final three layers of phyllo dough, again brushing each sheet lightly with melted butter.

Step 9

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.

Step 10

Bake the Banitsa in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.

Step 11

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

Serving size	(1080.3g)

Amount per serving	% Daily Value*
Calories	2178.4

Total Fat 143.1g	0%
Saturated Fat 79.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1126.4mg	0%
Sodium 470.7mg	0%
Total Carbohydrate 142.7g	0%
Dietary Fiber 0.0g	0%
Total Sugars 17.7g
Protein 93.4g	0%

Vitamin D 160IU	0%
Calcium 1569.9mg	0%
Iron 9.4mg	0%
Potassium 929.6mg	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: 57.7%

Protein: 16.7%

Carbs: 25.6%