Can I make this ahead of time?
You can prepare the filling and assemble the bougatsa, then refrigerate it for up to 24 hours before baking. Cover it well to prevent the phyllo from drying out.
Greek · breakfast
Bougatsa with Feta — The Thessaloniki Breakfast
#greek#chef:nikos#bougatsa#feta#pastry
50m
Total time
4
Servings
350
kcal
medium
Difficulty
Jul 1, 2026
INGREDIENTS.
4
Grain
- 12 sheets Phyllo pastry
Dairy
- 250 g Feta cheese
- 1 piece Egg
- 50 ml Milk
Pantry
- 100 ml Greek extra virgin olive oil
Spice
- to taste to taste Black pepper
THE METHOD.
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FAQ · Things people ask
About this recipe.
What kind of feta should I use?
Always use PDO (Protected Designation of Origin) Greek feta made from sheep's or sheep's and goat's milk for the best flavor and texture.
Can I add other herbs to the filling?
Yes, a little fresh dill or mint can be a nice addition to the feta filling. Just a small amount will do.
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