Bougatsa: Greek Sweet Custard Phyllo Pie 

Happy Sunday!!
I have a special treat for you guys. Are you ready for this?
Sweet custard, with a delicious flaky crust made up of phyllo dough.
Let’s get our bougatsa on, shall we?!

Bougatsa: Greek Sweet Custard Phyllo Pie 


  • 1 box of phyllo
  • 3 1/2 cups milk
  • 1/2 cup organic sugar
  • 2/3 cup all purpose flour
  • 1 tablespoon of vanilla flavoring
  • 4 egg yolks
  • Pinch of sea salt
  • 2/3 cups unsalted butter, melted

*Reserve Cinnamon, and powdered  sugar


  1.  Pour milk into saucepan and cook over medium heat.
  2. Combine flour, sugar, salt, vanilla, and egg yolks in a medium bowl.  Whisk to form a paste.
  3. Slowly add hot milk to the flour mixture, whisking constantly, until smooth. Return custard to saucepan.
  4. Cook, stirring with a wooden spoon, over low heat for 5 minutes or until back of spoon is coated.
  5. Remove from heat, and pour custard in a bowl.  Cover surface with plastic wrap and chill for two hours.
  6. Layer the phyllo dough in a large baking dish. Brush the butter in the casserole dish, and start layering the phyllo dough. Brush each sheet with butter.
  7. Pour the custard over the phyllo dough and wrap the remaining phyllo over the top.
  8. Bake in the oven at 350 degrees until golden brown on top. Remove from heat and let cool. Dust with sugar and cinnamon.

Kali Orexi!! 

Enjoy from Kouzounas Kitchen. 💙


39 thoughts on “Bougatsa: Greek Sweet Custard Phyllo Pie 

      1. Yes, we are lucky and very spoiled! First, I have to try out your lavender crème brûlée. I harvested and dried my lavender buds so they are ready for use. Also, I would be interested in an authentic melomakarona recipe if you have one. I have tried so many recipes but none seem to match those my best friend’s mom would make for me when we were growing up.

        Liked by 2 people

      2. Yay, I am happy to hear that. What kind of lavender do you have? Yes, I can shoot one over to you. Do you remember if your friend used olive oil and orange zest in her recipe? The olive oil makes it soft. I can also get a few from Greece when I go. ❤

        Liked by 1 person

      3. I have an English lavender plant. Does it matter? I am sure there was orange juice and zest but not sure if she used olive oil… remember this was years ago when we were in high school! Since then, my friend has moved to Greece. I am hoping to visit her soon! Thank you so much!

        Liked by 1 person

      4. Hi Annika.
        No it doesn’t really matter. Plus English lavender is perfect for your baking!

        Oh where did she move to in Greece? I am looking into my melomakrona recipes, and comparing with my friends. 🙂

        Let me ask my bfs mom when I see her, she will have a fantastic one.

        Liked by 1 person

      5. I love Greece. There is something about this country and its people that always pulls me to it. I was born in India and immigrated to Canada at a young age. My first friend here was of Greek origin and growing up here some of my best friends have been Greek. And now I am glad to have at least one Greek blogger friend!

        Liked by 1 person

  1. I should have not looked at this without first checking to see if I have the ingredients to make it (although it wouldn’t be half as good as yours) or if a local Greek pastry shop is open so I can buy something similar. My eyes say “delicious” and I’m sure everyone who tried it said the same!

    Liked by 2 people

  2. Now you have made my day – I have been looking for this for so long. WIthout further adoe, I will be following your blog and would like to know if you may be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?

    Have a look at: and leave me a note in the comments of this post, with a link to your recipe, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊

    Liked by 1 person

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