Bougatsa (Greek Custard Phyllo Pie)

Close-up of a Greek custard pie slice showing creamy semolina custard between crispy phyllo sheets

Bougatsa (Greek Custard Phyllo Pie)

This bougatsa recipe layers crispy, buttery phyllo with creamy semolina custard — the Greek bakery favorite, baked at home in a 13x9 dish and dusted with powdered sugar and cinnamon.

Prep Time30

Cook Time40

Course: Breakfast, Dessert

Cuisine: Greek

Keyword: bougatsa, chocolate custard cake, filo, grits custard, phyllo, semolina custard

Servings:

Ingredients

For the pastry:

12 thin phyllo pastry sheets #4
120 grams 4 oz butter, melted

For the custard:

4 cups milk non-dairy works too
1 cup semolina
1 cup sugar
60 grams 2 oz butter
1 tsp vanilla extract
1 tsp lemon or orange zest optional

For serving:

Confectioners' sugar
Ground cinnamon optional

Instructions

Heat the milk on the stovetop until it begins to simmer. Add the semolina and sugar, lower the heat to medium-low, and stir constantly for 7–8 minutes, until thickened. Add the zest, if using.
Strain into a bowl. Stir in the butter and vanilla. Cover tightly with plastic wrap and let cool.
Preheat oven to 350°F (180°C). Grease a 13x9 inch baking dish with butter.
Unroll the phyllo and cover with a damp towel. Place 1 sheet in the dish and brush with butter. Repeat with half the sheets, buttering each.
Spread the custard in a smooth layer. Top with the remaining sheets, buttering each. Trim overhanging phyllo and butter the top.
Score into squares or rectangles with a sharp knife.
Bake 30–40 minutes, until golden.
Cool at room temperature, slice, and dust with powdered sugar and cinnamon.

Video

Notes

Thaw frozen phyllo in the fridge overnight before using.
The custard is soft when hot — it needs the cooling time to set.

Nutrition