LILA'S CREAM PIE "BOUGATSA" - STAVROS' KITCHEN - GREEK CUISINE

semolina

🥗Healthier: ground oats

💰Cheaper: cornstarch

Ground oats provide a similar texture with less cost.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier and dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and adds a nutty flavor.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be blended to make a powdered alternative.

Preheat the oven to 350°F (175°C).

Melt butter in a small saucepan over low heat.

Lay one sheet of phyllo pastry on a clean surface and brush with melted butter.

Repeat layering with additional phyllo sheets, brushing each with butter, until you have several layers.

In a saucepan, heat milk over medium heat until steaming, then whisk in semolina, sugar, and salt until thickened.

Remove from heat and stir in eggs, vanilla extract, and lemon zest until combined.

Spread the semolina mixture over the layered phyllo in the baking dish.

Fold the edges of the phyllo over the filling, brushing with more butter to seal.

Bake in the preheated oven for 30-35 minutes, until golden brown.

Let cool slightly before dusting with powdered sugar and cinnamon.

Serve warm or at room temperature.

Cooking Techniques

Spice Level:

Allergens