A traditional Greek breakfast of thick yogurt drizzled with honey, walnuts, and a flaky custard pastry.
A Greek breakfast plate typically centers on thick, tangy strained yogurt sweetened simply with honey and walnuts, sometimes paired with bougatsa, a flaky semolina custard pastry dusted with cinnamon and powdered sugar that's especially popular in northern Greece and Crete. This plate keeps things simple and authentic — real Greek yogurt, good honey (ideally thyme honey), and either homemade or good bakery-bought bougatsa, warmed briefly so the phyllo stays crisp.
Serves 2
Warm bougatsa in a 180°C (350°F) oven for 5 minutes until the phyllo is crisp.
Spoon Greek yogurt into two bowls.
Drizzle each bowl generously with honey and scatter with chopped walnuts.
Dust the warm bougatsa with cinnamon and powdered sugar.
Serve the yogurt bowl alongside the warm bougatsa while it's still crisp.
Use full-fat strained Greek yogurt — low-fat versions lack the thick, creamy texture this dish depends on.
Warm the bougatsa just before serving; it loses its crispness quickly once cooled.
Try thyme or pine honey if you can find it — the floral notes pair especially well with tangy yogurt.
Add fresh figs or seasonal fruit alongside the yogurt for extra freshness.
Swap walnuts for toasted almonds or pistachios.
Serve the yogurt with a drizzle of tahini alongside the honey for a nuttier flavor.
Yogurt and honey keep well refrigerated for several days; bougatsa is best eaten fresh and warm the day it's made or reheated.
Bougatsa has roots in Byzantine and Ottoman-era pastry traditions, and today it remains especially associated with Thessaloniki and Serres, where bakeries specializing in it are a beloved breakfast institution.
Yes, though it requires working with phyllo dough and a semolina custard filling; many Greeks simply buy it fresh from a bakery instead.
Thyme honey is traditional and pairs beautifully with the tang of Greek yogurt, but any good quality raw honey works.
No, Greek yogurt is strained to remove excess whey, giving it a much thicker, creamier texture and higher protein content.
Per serving (260g / 9.2 oz) · 2 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
