Sliced bougatsa served on a plate
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|Phyllo; filling of semolina custard, cheese or minced meat|
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In Greece, 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.
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.
The process of making bougatsa by hand was featured on an episode of Anthony Bourdain: No Reservations, which was filmed in Greece.
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