Minced Lamb and Feta Bougatsa
Bougatsa is a beloved Greek pastry, traditionally filled with custard or cheese — but this savory reinterpretation showcases warm Mediterranean spices, silky phyllo, and a marriage of tangy feta and tender minced lamb. This dish draws from Northern Greek street food culture, giving it a gourmet twist with deep umami flavors from lamb, hints of cinnamon, and the briny contrast of crumbled feta. Wrapped in golden, flaky layers of phyllo dough, it’s a perfect harmony of crisp and tender, rich and sharp — ideal as a luxurious brunch centerpiece or a show-stopping appetizer.
Equipment
Ingredients
For the Lamb Filling:
1 lb ground lamb - fresh, preferably grass-fed
2 tbsp olive oil - extra virgin
1 cup yellow onion - finely diced
3 cloves garlic - minced
1 tsp ground cinnamon
½ tsp allspice - ground
¼ cup parsley - fresh, finely chopped
1 cup feta cheese - crumbled, preferably Greek sheep's milk feta
1 pinch salt - or to taste
1 pinch ground black pepper - freshly ground, or to taste
For the Phyllo Assembly:
- 12 sheets phyllo dough - thawed, #4 thickness
½ cup unsalted butter - melted, for brushing
1 large egg - beaten, for sealing
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 5–6 minutes or until translucent and slightly golden.
- Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add the ground lamb, breaking it apart with a spatula. Cook for 8–10 minutes, until browned and fully cooked through. Drain excess fat if needed.
- Stir in cinnamon, allspice, salt, and pepper. Remove from heat. Mix in parsley and let mixture cool for 10 minutes before folding in crumbled feta.
- Lay one sheet of phyllo on a clean surface and brush lightly with melted butter. Layer 3 more sheets, brushing each with butter.
- Place 1/6 of the lamb mixture near the bottom edge of phyllo. Fold sides inward and roll like a burrito. Seal with beaten egg wash. Repeat for remaining five portions.
- Place all rolled bougatsa seam-side down on the lined baking sheet. Brush tops with remaining butter.
- Bake for 35–40 minutes or until tops are golden brown and crisp. Serve warm.
Notes
- Substitute ground beef for lamb if desired, though lamb’s richness creates a more authentic flavor.
- Phyllo can dry out quickly — keep unused sheets covered with a lightly damp towel as you work.
- For a lighter version, use olive oil spray between phyllo layers instead of butter.
Nutrition
Calories: 597kcalCarbohydrates: 25gProtein: 20gFat: 46gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 149mgSodium: 536mgPotassium: 290mgFiber: 2gSugar: 1gVitamin A: 836IUVitamin C: 6mgCalcium: 166mgIron: 3mg
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