Greek feta bougatsa

GREEK 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.

Enjoy

Ingredients

1 pack phyllo dough sheets
1/2 cup. olive oil
3 tbsp butter + more for brushing phyllo sheets
4 tbsp fine semolina
1 lt whole milk

3 eggs
pepper
500gr feta cheese, crumbled


Directions

In a small bowl mix melted butter with the olive oil, for brushing the phyllo sheets.

To prepare the filling, begin by heating up the milk. Once heated, add the semolina while stirring continuously. When it comes to a boil, turn off the heat and mix in the eggs thoroughly. Remove the mixture from the heat and add two tbsp of butter while stirring.

Next, add the crumbled feta cheese to the mixture and stir well. Taste the mixture and add salt and pepper accordingly.

To prepare the phyllo sheets use a large pan with a diameter of 36 cm, (14 in), and butter it before laying the phyllo sheets.

Place each phyllo sheet one by one, leaving the excess outside the pan. After the 6th sheet, place the next two crinkled leaves in the center of the pan, without leaving any excess. Add 2-3 more phyllo sheets , ensuring they cover all sides of the pan, and butter them separately.

Keep the last two sheets for later use.

Spread the cheese mixture on top of phyllo sheets evenly and flatten it using a spoon. Next, fold the edges of the phyllo inward and apply a layer of butter.
After folding all the phyllo sheets place the last two on top and use a brush or spatula to seal the edges by tucking them underneath. Spread the remaining butter over the surface.
Bake the bougatsa in a preheated oven at 200 C, for approximately 40 minutes or until it takes on a golden-brown color.
Once done, allow it to cool slightly before cutting and serving.

45 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *