Name: Greek Bougatsa
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1/2 cup semolina (fine); 3 cups whole milk; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup unsalted butter; 8 phyllo sheets; 1/2 cup melted butter (for brushing); Powdered sugar, for dusting; Ground cinnamon, for dusting

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Greek Bougatsa is a classic Greek pastry that brings comfort and indulgence together in each bite. Made with delicate layers of phyllo dough and a creamy semolina custard, it’s finished with a generous dusting of powdered sugar and cinnamon. Whether I serve it warm for breakfast or enjoy a slice as an afternoon dessert with coffee, it always feels like a little taste of Greece.

Greek Bougatsa

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup semolina (fine)

3 cups whole milk

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

¼ cup unsalted butter

8 phyllo sheets

½ cup melted butter (for brushing)

Powdered sugar, for dusting

Ground cinnamon, for dusting

Directions

I heat the milk in a saucepan over medium heat, gradually whisking in the semolina and sugar. I stir continuously until the mixture thickens into a smooth, creamy custard.

Once thickened, I remove it from the heat and stir in the butter, eggs, and vanilla extract until everything is fully combined. I let it cool slightly while I prepare the phyllo.

I preheat the oven to 350°F (175°C) and grease a baking dish.

I layer 4 phyllo sheets in the dish, brushing each one with melted butter as I go.

I spread the custard evenly over the layered phyllo and then top it with the remaining 4 phyllo sheets, again brushing each with butter.

I tuck in the edges neatly and score the top layer gently with a sharp knife to allow for easy slicing after baking.

I bake the bougatsa for 35–40 minutes, until it’s beautifully golden and crisp.

After letting it cool slightly, I dust it generously with powdered sugar and a sprinkle of ground cinnamon.

Servings and timing

This recipe makes 8 generous servings.

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: Approximately 290 kcal per slice

Variations

There are a few delicious ways I like to change things up with bougatsa. Sometimes I use orange zest or a bit of lemon peel in the custard to add a citrusy aroma. If I’m in the mood for something richer, I swap part of the milk for cream. I’ve even tried adding a touch of nutmeg or cardamom to the filling for a warm, spiced flavor twist. For a savory version, I replace the custard with a cheese or minced meat filling—equally traditional and satisfying.

Storage/Reheating

To store leftovers, I let the bougatsa cool completely, then cover it tightly or place it in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I pop a slice in a 350°F oven for about 10–12 minutes to bring back that crispy texture. I avoid microwaving, as it tends to soften the phyllo too much.

FAQs

What is bougatsa traditionally filled with?

Traditional bougatsa can be sweet or savory. The sweet version, like this one, is filled with semolina custard, while savory variations might include cheese or minced meat.

Can I use store-bought phyllo dough?

Yes, I always use store-bought phyllo for convenience. Just make sure to thaw it properly before using and keep it covered with a damp cloth to prevent it from drying out.

Can I make bougatsa ahead of time?

Absolutely. I often bake it a day in advance, then reheat it in the oven before serving. It tastes just as good the next day—maybe even better!

What kind of semolina should I use?

I use fine semolina for a smooth, creamy custard. Coarse semolina won’t give the same texture and may result in a grainy filling.

Is it served hot or cold?

I like to serve it warm, right out of the oven, with the sugar and cinnamon freshly dusted on top. But it’s also delicious cold, especially on a warm day.

Conclusion

Greek Bougatsa is one of those recipes I keep coming back to—comforting, versatile, and absolutely delicious. The custard is creamy and nostalgic, and the flaky phyllo makes every bite satisfying. Whether I enjoy it with my morning coffee or serve it as dessert for guests, it never fails to impress. Give it a try, and bring a little bit of Greece into your kitchen.

Recipe:

Greek Bougatsa

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Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

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Description

Greek Bougatsa is a traditional Greek pastry featuring a creamy semolina custard wrapped in crispy phyllo dough, topped with powdered sugar and cinnamon. Perfect for breakfast, dessert, or an afternoon treat.

Instructions

Preheat the oven to 350°F (175°C) and grease a baking dish.
In a saucepan over medium heat, heat the milk and gradually whisk in the semolina and sugar.
Stir continuously until the mixture thickens into a smooth custard.
Remove from heat and stir in the butter, eggs, and vanilla extract until fully combined.
Let the custard cool slightly.
Layer 4 phyllo sheets in the prepared dish, brushing each one with melted butter.
Spread the custard evenly over the layered phyllo.
Top with the remaining 4 phyllo sheets, brushing each with butter.
Tuck in the edges and gently score the top layer with a sharp knife.
Bake for 35–40 minutes, until golden and crisp.
Allow to cool slightly, then dust with powdered sugar and cinnamon before serving.