📝 About This Recipe
Hailing from the bustling bakeries of Thessaloniki, this savory Bougatsa is a masterclass in texture, featuring shatteringly crisp layers of buttered phyllo wrapped around a velvety, salty cheese custard. Unlike the sweet semolina version, this savory rendition balances the tang of high-quality Greek feta with a rich, creamy béchamel-style base. It is the quintessential Mediterranean comfort food, perfect as a decadent breakfast or a sophisticated centerpiece for a weekend brunch.
🥗 Ingredients
The Custard Filling
- 3 cups Whole milk (room temperature)
- 1/2 cup Fine semolina
- 2 tablespoons Unsalted butter (for the custard)
- 10 ounces Greek Feta cheese (crumbled by hand)
- 1/2 cup Graviera or Parmesan cheese (finely grated)
- 2 Large eggs (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Salt (adjust based on saltiness of feta)
The Pastry Shell
- 1 package Phyllo dough (16 oz, thawed overnight in fridge)
- 1 cup Unsalted butter (melted and clarified for brushing)
For Garnish
- 1 tablespoon Sesame seeds (optional)
- 1 sprig Fresh thyme (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking pan with some of the melted butter.
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2
In a medium saucepan, bring the milk to a gentle simmer over medium heat. Do not let it boil over.
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3
Slowly whisk in the semolina in a steady stream to prevent lumps. Continue whisking constantly for 3-5 minutes until the mixture thickens into a smooth cream.
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4
Remove the saucepan from the heat. Stir in 2 tablespoons of butter, nutmeg, and black pepper. Let it 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
Carefully unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out and cracking.
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7
Place one sheet of phyllo in the prepared baking pan, allowing the edges to overhang the sides. Brush generously with melted butter.
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8
Repeat this process with about 7-8 sheets of phyllo, rotating them slightly so all sides of the pan are covered by the overhang, brushing each layer with butter.
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9
Pour the cheese and semolina custard over the phyllo layers and spread it evenly with a spatula.
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10
Fold the overhanging edges of the phyllo back over the filling. Brush the folded edges with butter.
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11
Layer the remaining 5-7 sheets of phyllo on top, brushing each with butter. Use a spatula to tuck the excess top pastry down into the sides of the pan for a neat finish.
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12
Using a very sharp knife, score only the top layers of the phyllo into squares or rectangles. This prevents the pastry from shattering when you serve it later.
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13
Sprinkle the top with sesame seeds if desired. Bake for 45-50 minutes, or until the pastry is a deep golden brown and the filling is set.
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14
Remove from the oven and let the Bougatsa rest for at least 15-20 minutes before cutting. This allows the custard to firm up and makes for cleaner slices.
💡 Chef's Tips
Always thaw phyllo dough in the refrigerator overnight; never at room temperature, as it will become gummy. Use a pastry brush to 'dab' rather than 'drag' butter onto the phyllo to avoid tearing the delicate sheets. High-quality sheep's milk feta makes a world of difference in flavor compared to cow's milk varieties. If the top is browning too quickly, tent the pan loosely with aluminum foil for the last 15 minutes of baking. For the crunchiest results, use clarified butter (ghee), which has the milk solids removed and won't make the pastry soggy.
🍽️ Serving Suggestions
Serve warm with a side of Kalamata olives and sliced cucumbers for a traditional Greek breakfast. Pair with a crisp, cold glass of Assyrtiko wine or a dry rosé for a light lunch. A dollop of Greek yogurt on the side helps cut through the richness of the butter and cheese. Accompany with a simple tomato and red onion salad dressed with extra virgin olive oil and oregano. Enjoy with a strong cup of Greek coffee or an iced Frappé.