Greek Bougatsa Cretan Style

Greek savory Bougatsa / cheese pie from Chania Crete

Ingredients

• Chania Bougatsa
• -
• 2 cups of milk
• 3 spoons of starch (corn flour) or flour
• 2 cups sour mizithra or ricotta cheese with 2 tablespoons of greek yogurt
• 1 tbsp goat and sheep butter
• 2 cups of myzithra or ricotta cheese
• 12-15 very thin crust sheets
• ¾ cup butter
• sugar for serving

Directions

1. Heat the 3 cups of milk with the sugar. Beat 1 cup of milk with the starch and eggs in a multi mixer or by hand and pour them into a spacious bowl. As soon as the milk starts to bubble in the pot, remove it from the eye and start adding it little by little to the mixture in the bowl, beating at the same time with a fork like an egg beater. When we pour all the hot milk into the bowl, return its contents to the pot and stir constantly on low to medium heat until the mixture thickens and we have a velvety cream. Add the butter and cinnamon and mix. Take the pan out of the oven and cover the cream with cling film so it doesn't form a crust. Always brush each sheet with butter before layering the next one. Cover with the remaining leaves (don't forget to butter them) and smear the surface with butter. Bake our bougatse in an oven preheated to 170 degrees, on the middle rack, until golden brown (about 30-40 minutes, depending on the oven). Icing sugar and cinnamon for serving.