Cheese and Herb Bougatsa

Instructions

1. Step 1

   Heat the oven to 190°C.

   Cookware: oven

2. Step 2

   Brush the bottom and sides of the baking dish with 2 tsp (10 gr) melted butter.

   Ingredients used: 10.0 gr Butter

   Cookware: baking dish, pastry brush

3. Step 3

   Whisk the feta, ricotta, eggs, dill, parsley, and black pepper until evenly combined.

   Ingredients used: 15.0 gr Dill, 2.0 piece Egg, 300.0 gr Feta Cheese, 1.0 gr Ground Black Pepper, 15.0 gr Parsley, 250.0 gr Ricotta Cheese

   Cookware: mixing bowl, whisk

4. Step 4

   Layer 150 gr phyllo dough in the dish, brushing the sheets with 3 ¾ tbsp (55 gr) melted butter as you work. Let any excess phyllo extend over the sides.

   Ingredients used: 55.0 gr Butter, 150.0 gr Phyllo Dough

   Cookware: baking dish, pastry brush

5. Step 5

   Spread the prepared cheese filling evenly over the phyllo, then fold the overhanging edges inward.

   Cookware: baking dish

6. Step 6

   Cover the filling with the remaining 150 gr phyllo dough, brushing the layers and surface with the remaining 3 ¼ tbsp (50 gr) melted butter. Tuck the edges inside the dish.

   Ingredients used: 50.0 gr Butter, 150.0 gr Phyllo Dough

   Cookware: baking dish, pastry brush

7. Step 7

   Bake at 190°C until deeply golden and the center reaches 74°C, about 40 minutes.

   Timer: 40 min (fixed)

   Cookware: baking dish, oven

8. Step 8

   Let the bougatsa rest for 15 minutes, then cut it into 8 portions and serve warm.

   Timer: 15 min (fixed)

   Cookware: baking dish, knife