Bougatsa | Lemon Orange Pie
Prep time
Cook time
Total time
A twist on the vanilla pies found in Thessaloniki
Recipe type: Dessert
Cuisine: Greek
Serves: 12
  • 1lb phyllo sheets box
  • 4 cups milk
  • Zest of 1 lemon
  • Zest of ½ an orange
  • ¾ cup semolina flour
  • 2 eggs
  • 2 egg yolks
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon brandy (optional)
  • ½ stick butter, melted
  • Ground cinnamon and powdered sugar, for topping
  1. Add milk, lemon zest, and orange zest to pan.
  2. Heat over medium heat.
  3. Once it gets hot, not boiling, begin slowing adding the semolina, stirring constantly.
  4. As soon as it starts to get thick, turn off heat and set aside.
  5. In a separate bowl, combine: eggs and egg yolks, vanilla, sugar, and brandy, mix well.
  6. Add to semolina mixture, mix until well combined.
  7. Return semolina to stove, and cook over low heat until a custard forms, stirring frequently, remove from heat when done and set aside.
  8. Grease baking dish with some of the melted butter.
  9. Remove phyllo from wrapper and cut phyllo sheets to fit baking pan.
  10. Take one piece of phyllo and place it in baking pan, brush with melted butter.
  11. Repeat this 6 more times, brushing each sheet with butter.
  12. After 7 sheets, add semolina mixture and spread evenly, it's ok if its thick.
  13. Repeat step 10, adding 7 more sheets over top.
  14. Brush top sheet with butter and place in preheated oven at 350F for 35-40 minutes, or until top is golden brown.
  15. When finished, cut into squares, place a square on a plate, top with some ground cinnamon and powdered sugar.
  16. Serve!
Serving is per square, will vary depending on size.
Recipe by Lemon & Olives at