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GreekAuthentic Cuisine

Bougatsa me Kima

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Bougatsa me Kima

Bougatsa me Kima hails from Thessaloniki, where it's crafted with the unmeasured generosity of olive oil and a pinch of cinnamon to evoke warmth. Traditionally, it's prepared at home, capturing the essence of a Greek family kitchen. This savory pie, wrapped in delicate sheets of phyllo, is a favorite for casual gatherings or a comforting meal at any time of the day.

Each bite should be a harmonious blend of tender ground beef, the subtle sweetness of caramelized onions, and the aromatic hint of cinnamon, all enveloped in the crispy, golden phyllo. Seasoned with sea salt and pepper, and always finished with a squeeze of fresh lemon, it delivers a mosaic of flavors that are both simple and satisfying.

Ingredients

  • 400 gground beef
  • 8 sheetsphyllo
  • 1onion
  • 80 mlolive oil
  • cinnamona pinch
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. In a large skillet, heat 40 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly golden, which should take about 5 to 7 minutes. This will ensure the onion's sweetness is released, providing a flavorful base for the beef.
  2. Add 400 g of ground beef to the skillet with the onions. Break up the beef with a wooden spoon, stirring occasionally, until it is browned and cooked through. This should take about 10 minutes. As the beef cooks, season it with a pinch of cinnamon, fine sea salt, and black pepper to taste. The aroma of the cinnamon should be subtle but present, complementing the savory beef.
  3. Once the beef is fully cooked and well-seasoned, remove the skillet from the heat. Allow the mixture to cool slightly, which will make it easier to handle when assembling the bougatsa.
  4. Preheat your oven to 180°C (350°F). Take 8 sheets of phyllo dough and cover them with a damp cloth to prevent drying. Brush a baking dish with some of the remaining olive oil.
  5. Lay one sheet of phyllo in the prepared baking dish, brushing it lightly with olive oil. Repeat this process with four more sheets, ensuring each layer is brushed with oil. This layering will create a flaky and crisp base for the filling.
  6. Spread the cooled beef mixture evenly over the layered phyllo sheets. Cover the filling with the remaining three sheets of phyllo, brushing each with olive oil as you layer them. Tuck the edges of the phyllo neatly into the sides of the dish to encase the filling completely.
  7. Using a sharp knife, score the top layers of phyllo into serving-sized squares, being careful not to cut all the way through to the filling. This will help the bougatsa cook evenly and make it easier to serve once baked.
  8. Place the baking dish in the preheated oven and bake for about 30 to 35 minutes, or until the phyllo is golden brown and crisp. The top should be flaky and the edges slightly darker, indicating that it is perfectly cooked.
  9. Remove the bougatsa from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly, making it easier to cut and serve. Optionally, finish with a light dusting of cinnamon before serving to enhance the aroma.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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