Bougatsa for breakfast is one of my favourite Greek traditions – hot from the oven, dusted in cinnamon-laced icing sugar and chopped up by an efficient, serious-looking chef (I don’t know why they are always so stern, but it seems to be a common character trait). And while that is how bougatsa is most commonly found, you can get savoury, mincemeat-filled versions, too. Today’s recipe is how I make mine, but feel free to play around with it – if you have a particular vegan cheese you like, say, crumble or grate some into the filling. And if you are a Marmite-hater, please don’t be put off by
→ Continue reading at The Guardian – Culture