A flaky filo pastry filled with either custard, soft cheese, greens or meat. The word comes the Latin panis focacius by way of the Byzantine πογάτσα (pogatsa).
Bougatsa is extremely popular for breakfast or snack in Thessaloniki and Macedonia and especially in Serres, which claims to have invented them and where local bakers hold the world record for making the biggest handmade bougatsadio (20m long, on June, 2008). Look for specialist bougatsadiko (μπουγατσάδικο) where they sell it by slices from big trays that are then chopped into squares, served on plates and eaten with wooden sticks. The sweet custard ones come with a sprinkle of powdered sugar and/or cinnamon.
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