Lenten Bougatsa

For many years I’ve shared a recipe for Bougatsa using homemade phyllo. Today, I am simplifying the recipe with the use of commercial/packaged phyllo AND offering you a Lent-friendly version.

The custard (krema) filling traditionally is made with milk, sugar, semolina and vanilla but I’ve found that soy milk works wonderfully to make this Lent-friendly.

The phyllo sheets can be brushed with olive oil or melted margarine and the results? You decide for yourself!

Lenten Bougatsa me Krema (Νηστίσιμη Μπουγάτσα)

(serves 6)

12 sheets of phyllo pastry

1/2 cup olive oil or melted margarine

9 x 13″ tray

For the custard filling

3 cups unsweetened soy milk

1/2 cup sugar

1/2 cup fine semolina

1 tsp. corn starch

2 Tbsp. vanilla extract

icing sugar and ground cinnamon

pre-heated 350F oven

1. Into a pot add your custard ingredients and turn heat to medium. Stir until thickened (should take 8-10 minutes).
2. Take off the heat and cover with plastic wrap until cooled to room temp.
3. Grease your pan with oil.. Brush a sheet of phyllo with olive oil and lay into the base of the pan with the excess phyllo draping/hanging outside the pan.
4. Repeat with 5 more sheets of phyllo (your base will have a total of 6 phyllo sheets).
5. Place the custard filling into your pan, use a spatula to spread the filling evenly.
6. Fold the excess phyllo inward and over your filling.
7. Brush a sheet of phyllo with olive oil and and place over the filling and leave the excess to overhang from the sides of the tray, Repeat with another 5 sheets of phyllo.
8. Now fold the overhanging phyllo over the filling. Dab your brush in olive oil and gently push the the phyllo around the edges downward along the sides of the pan (makes for a neat/tidy looking pie).
9. Brush the top layer of phyllo with olive oil and place in your pre-heated oven for 50-55 minutes or until top is golden.
10. Take out of the oven, allow to rest 30 minutes.
11. Carefully remove from the pan and onto to a cutting board. Cut into bite sized squares, top with powdered sugar and cinnamon.

© 2023, Peter Minaki. All rights reserved.

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