Comments on: Bougatsa (Μπουγάτσα)

By: Chris

Chris — Sun, 18 Jan 2009 21:59:00 +0000

Excellent recipe Peter! My daughter and I made it yesterday (but sans the quince that I couldn’t find anywhere). Even though it was the first time we were working with phyllo dough, the taste was great (the look needs improving with practice). Anyway you can post a couple of pictures for folks like us on the folding the phyllo steps? It would be greatly appreciated.

Thank you once again for the great recipe.

By: Peter M

Peter M — Wed, 31 Dec 2008 00:20:00 +0000

Kristen, loved Tony's visit to Greece too!

You are correct, there are cheese Bougatsas too but the most popular one is the custard filled ones.

The cheese Bougastsa is basically a tyropita (cheese pie) enveloped in phyllo pastry.

If interested, email me and I can steer you in the right direction.

By: Kristen

Kristen — Tue, 30 Dec 2008 03:05:00 +0000

I came across your blog while looking for a recipe for bougatsa after watching No Reservations. He had the cheese filled one on the show, and we are dying for it! Anyone know where to get a recipe for it? This looks good, too–we will be trying it! Glad to find your blog!

By: Peter M

Peter M — Mon, 10 Nov 2008 19:05:00 +0000

Susan, buy phyllo from a store that has a high turnover = fresh. Allow to defrost overnight and then about 15 minutes out of the fridge to come to room temp. The rest is quite simple really.

Jeanne, both are great but here I side on the sweet side.

Dimourgia…thanks and welcome…”ola ta lefta’!

By: glamah16

glamah16 — Fri, 07 Nov 2008 20:58:00 +0000

You know I need to try to cook with quince and this is perfect recipe for it.