Greek Breakfast Plate with Yogurt, Honey, and Bougatsa

About This Recipe

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.

Ingredients

Serves 2

• 1.5 cupsGreek yogurt(full-fat, strained)
• 3 tbsphoney(ideally Greek thyme honey)
• 0.25 cupwalnuts(chopped)
• 2 piecesbougatsa(store-bought or homemade)
• 1 tspground cinnamon(for dusting)
• 1 tbsppowdered sugar(for dusting)

Instructions

1. 1

   Warm the bougatsa

   Warm bougatsa in a 180°C (350°F) oven for 5 minutes until the phyllo is crisp.

2. 2

   Portion the yogurt

   Spoon Greek yogurt into two bowls.

3. 3

   Add honey and walnuts

   Drizzle each bowl generously with honey and scatter with chopped walnuts.

4. 4

   Dust the pastry

   Dust the warm bougatsa with cinnamon and powdered sugar.

5. 5

   Serve together

   Serve the yogurt bowl alongside the warm bougatsa while it's still crisp.

Variations

• •

  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.

Storage

Yogurt and honey keep well refrigerated for several days; bougatsa is best eaten fresh and warm the day it's made or reheated.

Frequently Asked Questions