Bougatsa (Greek Custard Filo Pie)
Crisp, golden filo wrapped around a warm vanilla semolina custard, dusted with icing sugar and cinnamon.
- Time1 hr 15
- LevelMedium
- Costabout £0.39 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Warm the milk in a pan until steaming. Whisk the semolina and caster sugar together in a bowl, then pour in the hot milk, whisking all the time.
- 2
Return to the pan over a medium heat and stir for 4 to 5 minutes until very thick. Take off the heat and beat in the eggs one at a time, then the vanilla and the 30 g butter. Cover the surface with cling film and cool for 30 minutes.
30 min - 3
Heat the oven to 180°C (160°C fan). Brush a 25 cm square tin with melted butter.
- 4
Lay a sheet of filo in the tin, letting it overhang. Brush with butter and repeat with 3 more sheets, turning each a little. Spoon in the cold custard and smooth the top.
- 5
Fold the overhang over the custard, then top with the last 2 sheets, brushed with butter, tucking the edges in. Brush the top with the remaining butter.
- 6
Bake for 30 to 35 minutes until deep golden and crisp. Rest for 10 minutes, dust with icing sugar and cinnamon, and cut into squares. Serve warm.
35 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.