Handmade Bougatsa
with cheese


Double Handmade Phyllo

Cow Cheese

Mizithra cheese

Handmade Bougatsa with cheese

The Thessaloniki Bougatsa with Yiayia’s Handmade double phyllo and delicious filling with Feta cheese and mizithra takes us on a journey to tradition!

Storage Instructions

Deep-freezer -18°C: until the expiry date

Freezer compartment -12°C: 1 month

Refrigerator (preservation) +2°C: up to 2 days

Deep-frozen product. If defrosted, do not refreeze.


Pastry (50)%: Wheat flour, water, vegetable oils (partially hydrogenated palm oil, sunflower oil), salt, sugar.
Filling (50%): Feta cheese, mizithra Cheese, water, wheat semolina, salt.

The product contains ingredients of wheat (gluten), milk proteins and is produced in areas that also handle sesame.


Nutritional Value per 100g
Energy 322 kcal/1349 kJ
Fat 19,7g
Of which saturated 7,6g
Carbohydrates 31,1g
Of which sugars 2,0g
Edible fibres 0,7g
Proteins 5,2g
Salt 1,4g
yiayia flour dough


  • Preheat the oven at 180-200°C (356-392°F).
  • No defrosting is needed. Straight from your freezer put the bougatsa with a greaseproof paper mid-height in your oven.
  •  Bake at 180°C with air without grill for about 35-40’.

Useful Tips

  • The product cannot be baked in microwaves.