Mpougatsa, the greek custard pie!

Went to Greece for vacations and got addicted to mpougatsa for breakfast? Here's how to make it back home and extend your vacations a bit through food :)

Made with crusty fyllo and filled in with a custard cream made out of semolina is served dusted with icing sugar and cinnamon. It makes the perfect breakfast or anytime snack and why not as a dessert.

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Ingredients (for a medium rectangular baking tray)

Custard Cream:

• 1 L milk (4¼ cups)
• 2/3 cup sugar
• 2/3 cup fine semolina
• 1 tbsp corn flour
• 1/3 cup butter (75 g)
• 2 eggs
• 1 tsp vanilla extract
• Pinch of salt

Structure:

• 10 sheets of Greek phyllo
• Olive oil (for brushing)
• Icing sugar (for dusting)
• Cinnamon (for dusting)

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Instructions

1. 

   Prepare Custard:
   In a medium saucepan, combine milk, sugar, semolina, corn flour, vanilla, and salt. Heat over medium heat, stirring constantly until thickened.

2. Add Butter & Eggs:
   Remove from heat. Add butter in slices to melt. In a separate bowl, whisk eggs and gradually incorporate into the warm custard. Set aside.

3. Assemble Layers:
   Preheat oven to 180°C (fan). Butter the baking tray. Layer 5 sheets of phyllo, brushing lightly with olive oil and letting the edges hang over the tray.

4. Add Custard:
   Spread the custard evenly over the phyllo. Fold the overhanging edges over the custard. Layer the remaining 5 phyllo sheets on top, brushing with olive oil between each.

5. Bake:
   Bake for 30 minutes or until golden brown. Remove and let rest 15 minutes.

6. Serve:
   Cut into rectangles, dust with icing sugar and cinnamon, and serve warm.

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Serving Tips & Variations

• Serve with a dollop of Greek yogurt or honey for extra indulgence.
• Can be made in smaller individual portions using muffin tins or ramekins.
• For a richer version, add a few tablespoons of orange or lemon zest to the custard.
• Store covered in the fridge for 1–2 days; best eaten warm.

Enjoy!!!