High Protein Greek Bougatsa

Elevate your dessert game with this High-Protein Greek Bougatsa, a modern twist on the classic Greek pastry. This recipe takes the rich, creamy custard filling you know and love and gives it a protein-packed upgrade using vanilla protein powder and Greek yogurt. Encased in layers of golden, flaky phyllo dough brushed with olive oil spray and topped with a sprinkle of cinnamon, each bite is as indulgent as it is nutritious. Sweetened naturally with honey and finished with a light dusting of powdered sugar, this bougatsa is a guilt-free treat perfect for breakfast, brunch, or a post-workout snack. With just 20 minutes of prep time and a streamlined ingredient list, it's a simple yet sophisticated way to satisfy your sweet cravings while staying on track with your health goals.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and prepare a baking tray by lining it with parchment paper.

Step 2

In a medium-sized saucepan, combine the skim milk and cornstarch, whisking continuously until smooth. Heat over medium heat until it starts to thicken.

Step 3

Once the mixture is thickened, reduce the heat to low and gradually whisk in the vanilla protein powder until fully incorporated.

Step 4

Remove the saucepan from the heat, and fold in Greek yogurt, vanilla extract, and honey. Let the mixture cool slightly for about 5 minutes.

Step 5

In a separate bowl, gently whisk the egg whites until they are frothy but not stiff, and then incorporate them into the filling mixture.

Step 6

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.

Step 7

Spread the filling evenly over the layered phyllo sheets.

Step 8

Cover the filling with another six sheets of phyllo, spraying each layer lightly with olive oil as you go.

Step 9

Once fully assembled, spray the top layer with olive oil spray and sprinkle with ground cinnamon.

Step 10

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.

Step 11

Remove from the oven and let it cool for 10 minutes before cutting into squares.

Step 12

Dust with powdered sugar before serving.

Nutrition Facts

Serving size	1511.1 grams (1511.1g)

Amount per serving	% Daily Value*
Calories	3621

Total Fat 248.60g	319%
Saturated Fat 1.80g	9%
Polyunsaturated Fat 0.00g
Cholesterol 52mg	17%
Sodium 2177mg	95%
Total Carbohydrate 278.50g	101%
Dietary Fiber 10.40g	37%
Total Sugars 95.40g
Protein 112.80g	226%

Vitamin D 227IU	1135%
Calcium 1267mg	97%
Iron 7mg	37%
Potassium 1796mg	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.

Source of Calories

Fat: 58.8%

Protein: 11.9%

Carbs: 29.3%