To make the filling, begin by making the béchamel. In a small heavy based saucepan, melt the butter and add the flour, stirring constantly until the mixture just begins to colour and foams.

Here, Philippos is cutting it in small pieces of 250 grams each that will then be rolled into a bowl. Philippos: Like a perfect -- More from Food ...

Throughout Greece, in almost every town, and sometimes even in the countryside, you can find places specializing in bougatsa.

Take its bougatsa, a pillow-shaped phyllo pastry for one with a creamy, custardy filling, which for me is the main attraction at Ottawa’s only Greek bakery. The origins of bougatsas go back ...