Breakfast · 40 min · mediterranean

Bougatsa Custard Phyllo Pie

This is the kind of Mediterranean breakfast you’ll make on repeat — phyllo dough and semolina, 40 minutes, big payoff. At 480 calories and 12g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 8 sheets Phyllo dough
• 1/3 cup Semolina
• 2 cups Milk
• 1 Egg
• 1/3 cup Sugar
• 4 tbsp Butter
• 1 tsp Cinnamon

Steps

1. Heat the oven to 350F and butter a 9-inch pie pan.
2. Warm the milk with the sugar; rain in the semolina while whisking to avoid lumps.
3. Cook 5 minutes, stirring, until thick enough to coat a spoon; cool 5 minutes.
4. Whisk in the beaten egg until smooth.
5. Layer 4 buttered phyllo sheets in the pan, letting the edges overhang.
6. Pour in the custard, fold the overhang over the top, and add 4 more buttered sheets, tucking the edges.
7. Score the top lightly and bake 25 minutes until puffed and golden.
8. Dust generously with cinnamon and serve warm.

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