Bougatsa with feta cheese
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THE EXPERIENCE
recipe by:
PAXXI
traditional
contemporary
Level of difficulty
Time needed 60 minutes

INGREDIENTS

FOR BOUGATSA WITH FETA CHEESE

4 sheets of baklava phyllo pastry...

50 g DODONI fresh cow’s butter (melted)...

200 g DODONI PDO Feta ...

Sugar to sprinkle on top (optional)...

FOR THE BéCHAMEL SAUCE

2 TBSP DODONI fresh cow’s butter...

27 g flour...

250 ml DODONI fresh whole milk (room temperature)...

¼ tsp pepper...

PREPARATION

To make the béchamel, place butter in a saucepan and melt over a medium heat. Once melted, add the flour and whisk constantly to cook a little until slightly darkened in colour.

Add the warm DODONI fresh full-fat milk and whisk until well incorporated. Keep whisking gently until the until the mixture has thickened and is smooth and creamy.

Remove from heat and add the crumbled DODONI PDO Feta, season with pepper, and stir again until well incorporated with the béchamel cream.

EXECUTION

Spread out the first sheet of baklava phyllo pastry and brush all over with the melted DODONI fresh cow’s butter. Place the second sheet on top and butter again. Do the same with the third sheet. Butter half of the fourth sheet, fold it in half, then butter half again and fold again.

Spread over the filling (leaving a margin of 1 cm from the edge so that the filling does not ooze out during cooking). Place the fourth sheet in the center of the three sheets, butter the surface again.

Fold over the right side of the sheets to cover the filling, and then the left-hand side and butter the surface. Close the top and bottom of the sheets towards the filling as above to form an envelope and brush with butter.

Turn the envelope upside down and place in a shallow baking tin. Brush the top with butter and bake in an oven preheated to 180o C (top and bottom elements only, not air) on the lowest shelf for 35 minutes until golden.

Remove from the oven and leave it to cool for 10 minutes. Gently lift onto a cutting board with a spatula and cut it crosswise in half and half again to make four even-sized pieces.

Cut each of these into four sections and transfer with a cake slice or spatula to a plate. Sprinkle with granulated sugar.