Bougatsa

The only tricky thing here is the filo pastry: getting it to the size of your dish and then putting it in the dish in individual layers. It is much easier with help. You won’t need all of the filo, so quickly work out what is left over, wrap that up carefully and put it straight into the fridge before it dries out and can’t be used. You could make the flavours richer by adding some chopped orange peel or rose water to the semolina but I actually love this just plain. Bougatsa is best served