Name: Bougatsa
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12
Ingredients: 500 gram ricotta; 200 gram crumbled greek feta; 3/4 cup parmesan, grated; 1 cup cream; 2 beaten eggs; 16 sheets filo pastry; 100 gram melted butter; salad, to serve

Bougatsa

Serves 12

Prep

20M

Cook

40M

Total

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Ingredients

500 gram ricotta

200 gram crumbled greek feta

3/4 cup parmesan, grated

1 cup cream

2 beaten eggs

16 sheets filo pastry

100 gram melted butter

salad, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease a 25cm x 30cm shallow baking tray (it should be roughly the same size as one sheet of filo pastry).

2.In a large bowl, combine cheeses, cream and eggs. Mix well and season to taste.

3.Layer half filo sheets on tray, brushing each with butter. Spread cheese mixture evenly over pastry. Layer with remaining filo, brushing each with remaining butter. Brush top sheet with butter.

4.Using a small sharp knife, score top layer of pastry into 12 equal pieces. Bake for 35-40 minutes, until golden and crisp. Serve warm with salad.

Bougatsa traditionally has a sweet custard filling, but ours is a savoury version.
Note

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Ingredients

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