Cheese Bougatsa
A golden, crispy Greek phyllo pastry filled with a rich, savory feta and cream cheese mixture.
Ingredients
- •1 package phyllo pastry (16 oz / 450g), thawed according to package instructions
- •8 oz (225g) Greek feta cheese, crumbled
- •8 oz (225g) cream cheese, softened
- •1 cup cottage cheese
- •2 large eggs, lightly beaten
- •1/4 teaspoon freshly ground black pepper
- •1/2 cup (115g) unsalted butter, melted
- •1 tablespoon sesame seeds (optional, for topping)
Instructions
- 1
Preheat your oven to 375F (190C) and lightly grease a 9x13-inch baking pan.
- 2
In a large mixing bowl, combine the crumbled feta cheese, softened cream cheese, cottage cheese, beaten eggs, and black pepper. Stir until well blended and creamy.
- 3
Unroll the thawed phyllo pastry and keep it covered with a slightly damp kitchen towel to prevent it from drying out while you work.
- 4
Lay down one sheet of phyllo in the prepared baking pan and brush it generously with melted butter. Repeat this process with half of the phyllo sheets, buttering each one individually.
- 5
Spread the cheese filling evenly over the layered phyllo base.
- 6
Cover the filling with the remaining sheets of phyllo, continuing to brush each sheet with melted butter as you stack them.
- 7
Using a sharp knife, gently score the top layers of the bougatsa into rectangular serving portions, taking care not to cut all the way through to the bottom.
- 8
Sprinkle the top with sesame seeds if desired.
- 9
Bake in the preheated oven for 35 to 40 minutes, or until the phyllo pastry is puffed, deeply golden brown, and delightfully crisp.
- 10
Allow the bougatsa to rest for 10 minutes before slicing along the scored lines and serving warm.
💡 Chef tips
- Always keep your unused phyllo dough covered with a damp towel so it does not dry out and crack.
- You can assemble this bougatsa a few hours in advance, cover it tightly, and keep it in the refrigerator until ready to bake.
- Store any leftovers in an airtight container in the fridge for up to 3 days and reheat in a toaster oven to restore the crispiness.
✅ How it should turn out
The finished bougatsa emerges with a shatteringly crisp, golden-brown flaky crust and a warm, creamy, savory cheese filling that is rich and satisfying.