Cheese bougatsa
Ingredients
30g butter
30g flour
300ml milk
400g feta cheese, crumbled
150g kefalograviera, grated
150g ricotta
1 egg, lightly beaten
Extra virgin olive oil
1 packet filo pastry
Extra butter for filo, melted
Honey to drizzle
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Σπιτική μπουγάτσα
Method
To make the filling, begin by making the béchamel. In a small heavy based saucepan, melt the butter and add the flour, stirring constantly until the mixture just begins to colour and foams. While continuing to stir, slowly add the milk. Keep mixing until the béchamel begins to bubble and thicken. Remove from heat add the cheeses and egg and mix well to combine. Let cool while you prepare the pastry. To help cool faster, spread in a deep dish and cover with cling wrap or baking paper to avoid forming a skin. This can be made ahead of time stored in the fridge.
Heat oven to 180C. Line a baking tray with baking paper.
Butter 2 pieces of filo pastry and place them on top of each other. Place a 2cm thick strip of cheese mix in the middle third of the filo pastry so that there is enough pastry on each side to fold over and cover the filling. Fold in the sides and butter, fold the top and butter and fold the bottom and butter. You should have a neat parcel.
Butter 2 more pieces of filo and place the parcel on the middle (folded side down) and repeat the folding process as before. Place the parcel, folded side down on a baking tray and butter.
Repeat with remaining pastry and cheese mix. Wet your hands and sprinkle the top of the pies with water. Bake parcels for about 30 minutes until golden.
Remove from the oven, drizzle with honey, cut into pieces and serve hot.
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