Banitsa with cottage cheese and rice crusts

This patty with cottage cheese and rice crusts is a balanced, high-protein interpretation of the classic Bulgarian recipe, suitable for both breakfast and main meal. Using rice crusts instead of traditional pasta crusts reduces fat content and improves glycemic response after a meal. Skimmed cottage cheese is an excellent source of complete protein and calcium, which support muscle function and bone health. Eggs contribute all the essential amino acids and choline, while yogurt provides probiotics and improves the texture of the filling. The minimal amount of olive oil provides the necessary fats without the excess load, making this patty suitable for weight control, insulin resistance and active daily routines.

🥗 PORTIONS: 8 | ⏳ PREPARATION TIME: 40 MIN

INGREDIENTS

• 8-10 rice peels
• 500 g skimmed cottage cheese
• 3 eggs
• 150 g yoghurt 2%
• 1 tbsp olive oil (for spreading)
• Pinch of salt
• ½ tsp bicarbonate of soda

METHOD OF PREPARATION

1. Soak the rice husks briefly in lukewarm water until soft and drain carefully.
2. In a bowl, mix the cottage cheese, eggs, yogurt, salt and baking soda until homogeneous.
3. Arrange the crusts, distributing the filling evenly between them.
4. Roll up or shape the pie in the classic way in a baking dish.
5. Brush the surface very lightly with olive oil.
6. Bake in a preheated oven at 180°C for about 30-35 minutes until golden.

NUTRITIONAL VALUES (approximately 1 serving)

• Calories: ~220 kcal
• Protein: ~18 g
• Carbohydrates: ~20 g
• Fat: ~7 g

Did you like this recipe? Check out our collection “ГLiquor Balance” - easy and tasty recipes suitable for IR and type 2 diabetes.