Cheese Bougatsa
A classic Greek pastry featuring a golden, buttery, and crispy phyllo crust filled with a savory, creamy feta and cheese blend.
Ingredients
- •1 package (450g) phyllo dough, thawed
- •1/2 cup (115g) unsalted butter, melted
- •2 cups (250g) feta cheese, crumbled
- •1 cup (125g) ricotta cheese
- •1/2 cup (60g) kefalotyri or parmesan cheese, grated
- •2 large eggs, lightly beaten
- •1/4 teaspoon ground black pepper
- •1 tablespoon sesame seeds (optional)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
In a medium mixing bowl, combine the crumbled feta, ricotta, grated kefalotyri, beaten eggs, and black pepper until well incorporated.
- 3
Lay one sheet of phyllo dough into the baking dish, letting the edges hang over the sides. Brush lightly with melted butter.
- 4
Repeat this process with half of the phyllo sheets, brushing each layer with butter as you go.
- 5
Spread the cheese filling evenly over the layered phyllo base.
- 6
Fold the overhanging edges of the phyllo over the filling, then layer the remaining phyllo sheets on top, brushing each with butter and tucking the edges neatly into the pan.
- 7
Brush the very top layer generously with butter and sprinkle with sesame seeds if desired.
- 8
Using a sharp knife, score the top layers of the phyllo into squares or rectangles to make serving easier after baking.
- 9
Bake for 30 minutes, or until the pastry is deep golden brown and crisp.
- 10
Remove from the oven and let it rest for 10 minutes before cutting through the scored lines and serving warm.
💡 Chef tips
- Keep the phyllo dough covered with a slightly damp kitchen towel while working to prevent it from drying out and cracking.
- You can assemble the bougatsa ahead of time and keep it in the refrigerator for up to 4 hours before baking.
- Store leftovers in an airtight container in the fridge and reheat in a 350°F (175°C) oven for 10 minutes to restore the crunch.
✅ How it should turn out
The finished Bougatsa should have a shatteringly crisp, golden-brown crust that gives way to a rich, salty, and creamy cheese interior with a warm, savory aroma.