Chania-Style Sweet Cheese Phyllo Pies (Bougatsa)
A classic Cretan bougatsa with a luscious anthotyro and xynomizithra filling, wrapped in crisp, buttery phyllo and dusted with cinnamon and sugar.
- Prep30 min
- Cook1h 20m
- Total1h 50m
- DifficultyMedium
- Servings8
This bougatsa recipe comes straight from Chania, where the sweet cheese pie is a beloved morning treat. The filling is a creamy blend of two fresh cheeses, anthotyro and xynomizithra, which give it a unique tangy-sweet balance.
Each pie is wrapped in three layers of phyllo, brushed with butter, and baked until golden and crisp. Serve it warm, sprinkled with cinnamon and sugar, or with a drizzle of honey for extra sweetness.
Ingredients
Servings
For the filling
For the pies
For serving
Converted amounts are rounded.
Method
- Place a pot over medium heat and let it warm up.
- Add the butter and stir until melted. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Pour in the milk gradually, in 3 batches, whisking well after each addition until smooth.
- Add the sugar and continue whisking for 3-4 minutes until the cream thickens and becomes glossy.
- Remove from heat and let cool for 5-10 minutes.
- In a bowl, crumble the anthotyro and xynomizithra with a fork. Add the vanilla to the cooled cream and mix, then fold the cream into the cheeses until well combined.
- Preheat the oven to 340°F with the fan setting on.
- Lay one phyllo sheet on your work surface with the long side facing you. Brush it generously with melted butter.
- Place a quarter of the filling in the center and spread it into a rectangle, leaving a border. Fold the two short sides inward, then the two long sides to form a parcel.
- Place the parcel seam-side down on a second buttered phyllo sheet, fold the edges over, and then repeat with a third buttered sheet, brushing the top with butter.
- Repeat with the remaining phyllo and filling to make 4 pies total.
- Line two baking pans with parchment paper. Place two pies in each pan, seam-side down. Bake for 40 minutes, swapping the pans halfway through.
- Let the pies cool slightly, then cut each into 12 pieces. Sprinkle with cinnamon and sugar, or drizzle with honey, and serve warm.
💡 Tips
- Use fresh phyllo if possible; it's easier to handle and gives a better texture.
- Make sure the filling is not too hot when you assemble, or it will make the phyllo soggy.
- If you don't have anthotyro, you can substitute with ricotta, but the taste will differ.
Inspired by a recipe from Άκης Πετρετζίκης