Bougatsa With Feta Cheese




Bougatsa is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.

Greek bougatsa is prepared from phyllo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot.




* 1/2 kg phyllo pastry
* 1/2 cup. olive oil
* 3 tbsp butter
* 200g / 7oz fine semolina
* 1 lt milk fresh
*2 eggs
* 2 egg yolks
* 1 kg / 35oz feta cheese, crumbled

In a pot add the butter. When butter melts, add semolina and stir gently until it thickens. Once lightly roasted semolina, add the milk and stir constantly with a whisk until thick and smooth.

Sprinkle with pepper’ remove the pot from the heat and add the crumbled feta cheese.

In a bowl, beat the eggs and yolks and add them to the pot. Mix well until combined.

Preheat oven to 180 C.

Lay the first 8 sheets of phyllo dough nicely on to the bottom of the pan, brushing each with olive oil. ( The sheets will overlap the pan ).

Spread the filling into pan and fold overhanging sheets over filling.

Lay the remaining sheets on top.

Bake for about 40 minutes, until golden







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