Bougasta, Μπουγάτσα, is a traditional Cretan breakfast pastry made from filo dough, filled with cheese, and topped with sugar and cinnamon.
In Chania it's made with a local cheese called Mizithra which is only available on the island. In northern Greece it's filled with custard, so tastes very different.
One of the reasons I love that I have taken a Mejo Travel Journal with me on all my trips is because when I look back through them, I find all sorts of fun memories and facts about the country that I'd forgotten. Like my note on the right page:
"1.5 million olive trees in Crete!"
I haven't been able to find Mizithra in the USA yet, so am using a combo of feta and ricotta to replicate its flavor.
Watch the video below to get an idea of how to put it together
Preheat the oven to 350°
Line large baking tray with parchment paper
Mash feta and ricotta together
Mix in egg, semolina flour, and milk
Place 1 sheet of phyllo on parchment on tray. Drizzle with olive oil. Place another sheet over it and drizzle with more oil. Repeat this process for a total of six sheets
Fill & Fold
Fill with cheese mixture and fold phyllo over to create a sort of envelope / package
Bake & Serve
Bake for 30 minutes. Remove from oven, cut into bite sized squares, sprinkle with sugar and cinnamon. Enjoy!
We had heard that this is one of the most iconic places to eat Bougasta in Crete; it's a fourth generation business with lines of repeat customers. We loved watching them made the filo (crazy how thin and pliable the dough is, right?!) and the end result was delicious - especially with a cup of Elliniko café. This Italian video is best footage I have found.
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