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Thessaloniki's famous breakfast pastry — flaky phyllo filled with savory custard. The dish that defines the city's morning.
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ingredients
•
🥛 CUSTARD FILLING
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4 cups whole milk
•
½ cup fine semolina
•
3 eggs
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½ cup grated mizithra or graviera
•
2 tbsp unsalted butter
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Salt
•
White pepper
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Pinch of nutmeg
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🥐 PASTRY
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10–12 sheets phyllo pastry
•
½ cup unsalted butter, melted
•
🌿 FINISH
•
Powdered sugar
•
Ground cinnamon
Thessaloniki
Bougatsa with Savory Filling
Flaky phyllo filled with spiced meat or cheese.
Thessaloniki's famous breakfast pastry — flaky phyllo filled with savory custard. The dish that defines the city's morning.
Ingredients
🥛 CUSTARD FILLING
— 4 cups whole milk
— ½ cup fine semolina
— 3 eggs
— ½ cup grated mizithra or graviera
— 2 tbsp unsalted butter
— Salt
— White pepper
— Pinch of nutmeg
— 🥐 PASTRY
— 10–12 sheets phyllo pastry
— ½ cup unsalted butter, melted
🌿 FINISH
— Powdered sugar
— Ground cinnamon
Prep
🍳 EQUIPMENT
— Medium saucepan — for custard.
— 30×40cm baking dish.
🔥 OVEN
— Preheat oven to 375°F.
Method
STEP 1 — MAKE CUSTARD
— Bring milk to a simmer in saucepan.
— Whisk in semolina gradually.
— Cook 5–7 minutes, stirring constantly, until thick.
— Remove from heat.
— Whisk in eggs quickly, one at a time.
— Add cheese, butter, salt, pepper, nutmeg.
— Stir until butter melts.
— Cool slightly.
STEP 2 — LAY BASE
— Butter the baking dish.
— Lay 5–6 phyllo sheets, brushing each with butter.
— Let edges overhang generously.
STEP 3 — FILL
— Pour custard evenly over phyllo.
STEP 4 — FOLD & TOP
— Fold overhanging phyllo over the custard.
— Lay remaining phyllo sheets on top, brushing each with butter.
— Tuck edges under.
— Brush top generously.
STEP 5 — BAKE
— Bake at 375°F for 35–40 minutes.
— You're looking for:
— Deep golden and very crispy top
— Custard set and firm
STEP 6 — SERVE
— Dust generously with powdered sugar and cinnamon.
— Cut into squares.
— Serve warm.
Chef's Note: Bougatsa is served with generous powdered sugar and cinnamon — this is not optional in Thessaloniki. It's part of the dish.