This recipe is a Greek recipe . It's called cheese Bougasta there is also a custard Bougasta which I will add later
Can be served as a main meal with salad



Ingredients

200g ricotta
100g Greek Feta cheese
100g Greek Manouri cheese ( see notes)
12 sheets of Fillo pastry - 3 per bougatsa parcel
150g melted unsalted butter
100g unsalted butter - cold and cubed
1 tsp white sugar.

Method
Preheat oven 160 °C or 140 C fan-forced

1. Combine the cheeses in a bowl and be sure to combine well. Set aside.

2. Butter three sheets of Fillo Pastry with melted unsalted butter laying each sheet vertically on top of the other. Scoop two heaped tablespoons of the cheese mixture onto the Fillo and spread it just under halfway down the pastry in a rectangle shape.

3. Fold the bottom of the pastry sheet up over the cheese, bring in the sides to seal, brush with butter, and fold up the remaining Fillo to create the parcel.
4. Grease a baking tray well. Add Bougasta parcels and bake for 20 minutes or until pastry is light brown .

Serve hot or warm .

Notes

I buy Manouri cheese from my local delicatessen at Roselands if you can't find it then just use an additional 100g of ricotta cheese.
Manouri has a stronger flavour than the other cheeses but still delicious using just ricotta and fetta