Crispy Cheese Bougatsa

A Greek pastry with creamy custard filling wrapped in crispy phyllo sheets and baked until golden. Simple, impressive, and ready in under 30 minutes.

indulgentelegantgreekvegetariancheeseeggscrispycreamy

Ingredients

1
Set the oven to 375°F and wait until the indicator light tells you it has finished preheating, about 8 minutes.
2
Place the milk, eggs, feta cheese, and sugar into a blender and blend on high speed for 30 seconds until completely smooth, with no lumps or streaks visible.
3
Melt the butter in a small saucepan over medium-low heat, swirling the pan once every 15 seconds, until completely liquid and foamy, about 2 minutes.
4
Brush a 9-by-13-inch baking dish with melted butter, coating the bottom and sides with a thin, even layer.
5
Lay one phyllo sheet flat in the prepared baking dish, pressing it gently into the corners; brush the entire surface with melted butter using a pastry brush in light, even strokes.
6
Repeat Step 5 with three more phyllo sheets, layering them on top and brushing each with butter before adding the next.
7
Pour the cheese custard mixture slowly and carefully over the phyllo layers, spreading it into an even layer across the entire surface.
8
Lay the remaining two phyllo sheets on top of the filling, brushing each sheet with melted butter before adding the next, and brush the final top sheet generously.
9
Place the baking dish in the preheated oven on the center rack and bake for 20 minutes, until the top is deep golden brown and the filling is set when you gently jiggle the dish.
10
Remove the baking dish from the oven and let it rest on the countertop for 5 minutes before cutting and serving.

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