Cretan Bougatsa with Myzithra Cheese
Phyllo pastry filled with myzithra cheese and finished with sugar and cinnamon — a true Cretan breakfast delight.
Ingredients
For the filling:
- 400 grams fresh myzithra cheese (or unsalted anthotyro or ricotta)
- 2 tbsp sugar (adjust to taste)
- 2 tbsp all-purpose flour
- 80 ml milk (about ⅓ cup, or enough to loosen the mixture)
- Zest of ½ lemon or a few drops of vanilla extract (optional)
For the pastry:
- 6-8 sheets phyllo dough
- Olive oil extra virgin (for brushing)
For serving:
- Sugar (you can use icing sugar, but in Chania we use regular sugar.)
- Ground cinnamon
Instructions
- Heat the oven to 180°C (~350°F) and lightly grease a medium baking pan or line it with parchment paper.
- In a bowl, crumble the myzithra with a fork. Add the sugar and flour, then pour in the milk gradually, mixing until you have a smooth, creamy filling — thick but spreadable. Add lemon zest or vanilla if you like a light aromatic note.
- Place one phyllo sheet in the pan, brush lightly with olive oil. Repeat with 3–4 more sheets, brushing each layer generously.
- Spread the cheese mixture evenly over the layered phyllo.
- Fold the remaining sheets over the filling, brushing each one with butter or oil. Tuck the edges neatly around the filling.
- With a sharp knife, score the top gently into portions (without cutting through). Bake for about 25–30 minutes, until the top is golden and crisp.
- Let it rest for a few minutes, then dust generously with icing sugar and cinnamon. Serve warm — ideally with a cup of strong Greek coffee.
Nutrition
Calories: 300kcal
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