How To Make Bougatsa | Greek Custard Pie (Phyllo)

feta cheese

🥗Healthier: ricotta

💰Cheaper: cottage cheese

Ricotta offers a similar texture with fewer calories.

custard

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

ground meat

🥗Healthier: lentils

💰Cheaper: chickpeas

Lentils provide protein and fiber at a lower cost.

phyllo pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade dough

Whole wheat adds nutrients and homemade can be more affordable.

Preheat the oven to 375°F (190°C).

Add 3 eggs to a mixer.

Add 1 1/2 cups of sugar to the mixer and beat until light and airy, about 3-4 minutes.

Add 3/4 cup of fine semolina to the egg and sugar mixture and mix for another 3-5 minutes.

Slowly add 6 cups of warmed milk to the mixture while mixing carefully to avoid splashing.

Pour the mixture into a pot over low heat and stir constantly with a whisk until it thickens, about 3-4 minutes.

Add the zest of 1 lemon to the thickened custard and stir to combine.

Prepare a baking pan by drizzling 1 cup of melted butter and spreading it evenly.

Layer 5 sheets of phyllo pastry in the pan, drizzling melted butter between each layer.

Spread the custard filling evenly over the phyllo layers.

Top with more phyllo sheets, again drizzling melted butter between each layer.

Crimp the edges of the pastry to seal in the filling.

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

Remove from the oven and let cool for a few minutes.

Dust with icing sugar and cinnamon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens