Bougatsa Yianiotiki

Sweet and rich, you'll fall in love with this Greek favorite.

  • 1 1/3 cups chopped walnuts
  • 1 cup sugar 
  • 4 teaspoons cinnamon
  • 10 eggs (at room temperature) 
  • 1 teaspoon salt
  • 2 cups sugar 
  • 1 pint small curd cottage cheese
  • 1 pint ricotta salata (can substitute with another pint cottage cheese)
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 1 pound butter, melted and clarified 
  • 1 (8 ounce) jar Old School Favorites chocolate Szauce


Preheat oven to 350°F.

In a small bowl, combine the walnuts, sugar, and cinnamon.  Set aside.

To prepare the custard filling, use a stand mixer or electric hand mixer to beat eggs until light and foamy. Add sugar, cottage cheese, ricotta (if using), salt, vanilla, and 4 tablespoons of the melted butter. Beat mixture thoroughly. Set aside.

Brush a 13"x9" pan with melted butter. Place 5 sheets of phyllo in the pan brushing each sheet with melted butter before you layer the next. Sprinkle about 1/4 cup of the nut mixture over top sheet. Add three more layers of phyllo sheets, buttering sheets and sprinkling with nut mixture before adding each layer. Cover with 2 more buttered sheets. Mix custard mixture (one more time) and pour over top sheet. Add three more layers of phyllo sheets, buttering sheets and sprinkling with the nut mixture before adding each layer. Over this place 5 more layers of buttered phyllo sheets. Score only the tops very carefully with a sharp knife into lengthwise strips. Drizzle the remaining butter on top. Place in the oven to bake, checking after 30 minutes.  If top layer of phyllo is too dark, lower oven temperature to 325°F and (if needed) cover loosely with aluminum foil.  Bake for 45 minutes to an hour or until golden and knife inserted near center comes out clean. Cool thoroughly. Sprinkle with powdered sugar and/or drizzle with Szauce. Enjoy!

Anastasia Karloutsos
Anastasia Karloutsos