Argiro Barbarigou's “Bougatsa” Cream Pie

The idea of making bougatsa originated in the Byzantium region of Constantinople, when the City was Greek prior to 1453 A.D.

  • 1 box fillo pastry
  • 1.5 liter milk (6.25 cups)
  • 200 grams fine semonlina (1 cup, 2 tbsp.)
  • 2 tbsp. butter
  • 1 cup sugar
  • 2 tsp. vanilla
  • 1 pinch salt
  • melted butter for fillo leaves
  • icing sugar, cinnamon

What you'll do:

      First make the cream : In saucepan put milk, semolina, sugar, vanilla, salt. Bring to a boil over medium heat, stirring constantly until a smooth cream is reached. Remove from heat and add the butter. Stir and let cool 'til thickened.

      Then, assemble with fillo : In baking pan lay 4 buttered sheets on bottom and pour the filling. On top place 4 more sheets, evenly buttered. Bake at 180 degrees for 30-40 minutes, on the center rack. Serve warm with dusted cinnamon and icing sugar,


Enjoy Argiro's authentically modern Greek cuisine and baked pies in Greece and U.S. at:

Papadakis Restaurant, Voukourestiou 47 & Fokilidou 15, Athens, Kolonaki

Alfa Pie House, 1750 H Street, NW, Washington, DC 

[Photo credit: courtesy of Greek-America Magazine]


Argiro Barbarigou Creates True Greek Menu For Hellenic Initiative Inaugural Gala

Argiro Barbarigou Showcases Greek Cuisine in the US

Follow Argiro on Twitter @argirogr 

Discover Argiro's recipes on Pinterest @everydaygreek