Breakfast · 60 min · greek

Bougatsa (Custard Phyllo Pie)

Dinner decisions, handled: Bougatsa (Custard Phyllo Pie) pairs phyllo dough with unsalted butter for a 60-minute Greek breakfast. Each serving lands at 864 calories with 19g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Phyllo dough
• 1 cup Unsalted butter
• 4 cups Whole milk
• 3/4 cup Fine semolina
• 3/4 cup Sugar
• 4 large Eggs
• 2 tsp Vanilla extract
• 1/4 cup Powdered sugar
• 2 tsp Ground cinnamon

Steps

1. Scald the milk, then rain in the semolina while whisking — the same no-lump rule as galaktoboureko. Cook until it stands in soft folds, then whisk in the sugar off the heat.
2. Beat the eggs with the vanilla and stream them into the warm (not hot) custard, whisking fast. Hot custard plus eggs equals sweet scrambled eggs; warm custard plus eggs equals silk.
3. Butter a 9x13 pan generously. Layer 6 buttered phyllo sheets, pour in the custard, and fold the overhang over the top like an envelope. Finish with 6 more buttered sheets, tucking the edges down.
4. Score into 12 pieces and bake at 375°F for 30 to 35 minutes until puffed and golden with crisp, crackling layers.
5. Cool 15 minutes, then dust heavily with powdered sugar and cinnamon. Bougatsa is breakfast in Thessaloniki the way croissants are breakfast in Paris — eat it warm, standing up, without apology.

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