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Bougatsa with Phyllo and Cheese
Ingredients
  • subheading: For béchamel:
  • 50 g butter
  • 50 g all-purpose flour
  • 500 g milk, full-fat
  • 500 g feta cheese
  • 1 egg
  • pepper
  • subheading: For bougatsa:
  • 200 g gruyere, grated
  • 500 g phyllo dough
  • 150 g olive oil, for spreading on the phyllo
  • 10 g black sesame
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