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Sliced cheese-filled bougatsa served on a plate
Type Pastry
Place of origin Greece
Region or state Serres
Main ingredients Phyllo; filling of semolina custard, cheese or minced meat
Cookbook:Bougatsa  Bougatsa

Bougatsa, (Greek: Μπουγάτσα [buˈɣatsa]), is a Greek breakfast pastry consisting of either semolina custard, cheese, or minced meat filling between layers of phyllo.


It is said to originate in Serres, in the Macedonia region of northern Greece and is especially popular in the northern Greek port of Thessaloniki. Bougatsa is also served in Chania and Iraklion, Crete. In Chania, it is called "bougatsa Chanion" and is made by special pastry shops usually open from early morning until noon. The most common filling is a sweet semolina custard. Common savory fillings include mizithra cheese or minced meat. In Iraklion, the most famous is made by shops on Morosini Square, by the descendants of Armenian refugees from Asia Minor.

The name comes from the Byzantine Greek: Πογάτσα, see also Turkish Pogača, from the ancient Roman pains focacius, c.f. Italian Foccacia.



Greek bougatsa is prepared from phyllo dough wrapped around a filling. After it is baked, it is cut into serving pieces and served hot. If the filling is semolina custard, then the pastry may be lightly dusted with powdered sugar or cinnamon.

Most modern bougatsa is made with machine-made phyllo, but some cafes and bakeries selling hand-made bougatsa still exist, especially in smaller towns and villages of Greece.


The town of Serres achieved the record for the largest bougatsa on 1 June 2008. It weighed 250 kilos, was 20 metres long, 60 centimetres thick and was made by more than 40 bakers.[1]

The process of making bougatsa by hand was featured on an episode of Anthony Bourdain: No Reservations, which was filmed in Greece.

See also[edit]