Ingredients
1 pack phyllo dough with 12 sheets
100g butter
100g all-purpose flour
800g whole milk, room temp.
1/3 tsp ground nutmeg
500g DODONI feta cheese
2 egg yolks
Salt & pepper
100g olive oil
Preparation
1. Set your oven to 180°C.
2. Place a wide pot over medium heat, add the butter, and let it melt. Add the flour and stir until absorbed and a roux forms.
3. Gradually add the milk and stir until the mixture thickens and begins to boil. Remove from heat, add salt, nutmeg, and pepper. Mix well.
4. Add the crumbled feta and the 2 egg yolks to the sauce. Mix until combined and let cool for 10 minutes.
5. Lay out 5 phyllo sheets on your work surface, brushing each one with olive oil in between layers.
6. Take another phyllo sheet, brush it with olive oil, fold it in half, brush it again with oil, and fold it once more. Place it in the centre of the 5 prepared sheets.
7. Spread half the filling over the folded phyllo in the centre. Fold the long sides of the phyllo inwards first, then fold the two short sides to create an envelope shape, securing the filling inside.
8. Repeat the same process with the remaining phyllo sheets.
9. Line a 33×40 cm baking tray with parchment paper. Place the two bougatsas side by side on the tray with the folded sides down to prevent them from opening during baking. Drizzle with any remaining olive oil.
10. Bake on the middle rack for 30-35 minutes, or until golden brown.
11. Cool for 15 minutes, then cut into pieces and enjoy this delicious savoury treat!
You can purchase some of the main ingredients from our online shop by clicking on the links below:
