📝 About This Recipe
Hailing from the vibrant culinary streets of Northern Greece, specifically Thessaloniki, this Cheese Bougatsa is a masterclass in texture and flavor. Unlike a traditional Tiropita, Bougatsa features paper-thin layers of phyllo wrapped like a parcel around a rich, velvety semolina-based cheese custard. It is a soul-warming balance of salty feta, creamy bechamel-style filling, and an impossibly shatteringly crisp crust that defines Greek comfort food at its finest.
🥗 Ingredients
The Custard Filling
- 4 cups Whole milk (full fat is preferred for richness)
- 1/2 cup Fine semolina (ensures a smooth, stable texture)
- 2 tablespoons Unsalted butter (added to the hot custard)
- 300 grams Greek Feta cheese (crumbled by hand into small chunks)
- 1/2 cup Graviera or Parmesan cheese (grated, for a nutty depth)
- 2 Large eggs (lightly beaten, at room temperature)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1/2 teaspoon Salt and White Pepper (to taste, be careful with salt as feta is salty)
The Pastry and Assembly
- 1 package Phyllo dough (450g, thawed overnight in the fridge)
- 200 grams Unsalted butter (clarified or melted for brushing)
- 2 tablespoons Olive oil (mixed with the melted butter for extra crunch)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, heat the milk over medium heat until it begins to steam, but do not let it reach a full boil.
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2
Slowly rain the fine semolina into the milk in a steady stream, whisking constantly to prevent any lumps from forming.
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3
Continue to cook the mixture over medium-low heat, stirring frequently with a wooden spoon, until the custard thickens to a consistency similar to Greek yogurt (about 5-7 minutes).
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4
Remove the pan from the heat and stir in 2 tablespoons of butter, the nutmeg, and white pepper. Allow the mixture to cool for about 10 minutes.
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5
Once slightly cooled, whisk in the beaten eggs quickly to incorporate them without scrambling. Fold in the crumbled feta and grated Graviera until well combined.
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6
Preheat your oven to 180°C (350°F). Melt the remaining butter and mix it with the olive oil in a small bowl.
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7
Lightly grease a large rectangular baking pan (approx. 9x13 inch) with the butter mixture.
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8
Lay one sheet of phyllo in the pan, allowing the edges to overhand. Brush generously with butter. Repeat this with half of the phyllo sheets, rotating them slightly so all sides of the pan are covered by the overhang.
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9
Pour the cheese custard filling over the layered phyllo and spread it evenly with a spatula.
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10
Fold the overhanging phyllo edges inward over the filling. Place the remaining phyllo sheets on top, brushing each one with butter, and tucking the excess neatly down the sides of the pan.
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11
Using a very sharp knife, score only the top 2-3 layers of phyllo into squares or rectangles. Do not cut all the way through to the custard.
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12
Bake in the center of the oven for 45-50 minutes, or until the pastry is a deep golden brown and sounds hollow when tapped.
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13
Remove from the oven and let it rest for at least 15 minutes. This allows the custard to set so you get clean slices.
💡 Chef's Tips
Always keep your phyllo dough covered with a damp kitchen towel while working to prevent it from drying out and cracking. For the ultimate crunch, use clarified butter (ghee) as the milk solids in regular butter can sometimes make the pastry soggy. If your feta is very salty, soak it in fresh water for 10 minutes and drain before crumbling it into the custard. Don't skip the semolina; it is the secret to the unique 'Bougatsa' texture that distinguishes it from other cheese pies. To reheat, use an oven or air fryer; never use a microwave, as it will make the delicate phyllo rubbery.
🍽️ Serving Suggestions
Serve warm as a traditional Greek breakfast alongside a strong cup of Greek coffee or an iced Frappe. Pair with a side of sliced heirloom tomatoes, Kalamata olives, and a drizzle of extra virgin olive oil. In some regions, even the savory cheese bougatsa is lightly dusted with a tiny pinch of powdered sugar for a sweet-salty contrast. Accompany with a cold glass of Kefir or Ayran to balance the richness of the buttery pastry. Serve as an appetizer for a dinner party, cut into smaller bite-sized 'bougatsakia' squares.