Hey there,
The other day, I posted the Bougatsa with cream version. You know, with that dreamy custard-filled phyllo pastry dusted with cinnamon and sugar. But today, we’re taking a savory turn! Greek Minced Meat Bougatsa, a traditional Greek favorite that’s just as hearty and flavorful.
You’ll mainly find this version in the northern part of Greece. Cities like Thessaloniki, where Bougatsa is practically a way of life. Walking through the city early in the morning, the smell of freshly baked phyllos fills the streets, leading you straight to one of those cozy bakeries where locals grab a slice before work.
I still remember the first time I tried it at a tiny bakery in Thessaloniki (when I was still a meat-eater). The aroma hits you before you’ve even stepped inside the bakery. Buttery phyllo, sizzling minced meat with a touch of onion and a hint of nutmeg. The crispy, golden layers of pastry with that savory filling… oh, it’s the kind of comfort food that instantly makes meat lovers smile.
It’s funny because Bougatsa is often thought of as a breakfast food in Greece. But in reality, this one works anytime, lunch, dinner, or even as a midnight snack. It’s like a Greek-style meat pie, flaky, flavorful, and sooooo deeply satisfying. Adding a salty cheese kicks it up a bit in flavor, but remember, seasoning with salt might be a bit much, but that’s completely up to you.
The best part? It’s surprisingly simple to make. You can prepare it ahead of time, and when you’re ready to serve, just reheat it in the oven to bring back that perfect crunch. You can pair it with a simple salad, and some add some Greek yogurt on the side. Or even better, just enjoy it as is because, really, it doesn’t need much else.
Some recipes remind you of home, others make you feel like you’ve discovered it for the first time, and this Greek Minced Meat Bougatsa is definitely one that makes you feel like you’re home.
Have a wonderful morning. afternoon, evening, and weekend, everyone!
Greek Minced Meat Bougatsa
Equipment
- 1 frying pan large
- 1 wooden spoon
- 1 grater
- 1 silicone baking brush
- 1 Baking pan 26cm long, wide rectangular
Ingredients
- 6 crusty phyllo sheets room temperature
- 1 carrot grated
- 650 grams ground beef
- 1 leek sliced
- 1 onion chopped
- 1 egg whised
- 4 tbsp kefalotyri or Pecorino grated
- ⅓ tsp nutmeg grated
- pepper
- salt optional
- 3 tbsp olive oil
- 50 grams butter melted
Instructions
- Preheat the oven to 200℃.
- Add the olive oil to the pan and let it warm up a little. Add in the leek and onion. Stir until the meat is browned, crumbly, and begins to stick slightly to the bottom of the pot.
- Add the spices and continue sautéing for a few more minutes, stirring frequently. The mixture should have a dry and crumbly texture.
- Remove from the heat, and let the minced meat cool for a bit. Then add the whisked egg, cheese, and grated carrot, stirring well to combine.
- Place three phyllo sheets in the baking pan, one on top of the other, brushing each sheet lightly with melted butter.
- Spoon the minced meat mixture onto the layered phyllo sheets. Spread it evenly into a neat rectangular shape, covering the whole pan with the filling
- Fold the edges of the top three sheets together over the filling to form a loose envelope shape. Brush the surface with butter.
- Then, fold the remaining sheets inward the same way. First, fold the two opposite sides, then the other two, while brushing each fold with butter as you go.
- Pop it in the oven and bake for just about 35 minutes or until golden brown.
KALI SAS OREXI!! 🙂
