Bougatsa
Athens, Greece
Filo pastry filled with semolina custard, cut up and dusted with sugar and cinnamon.
Why locals eat it
Strongly associated with northern Greece, especially Thessaloniki, and sold across Athens as a breakfast pastry.
Local tip
Savoury cheese versions exist too — ask which is fresh from the oven.
Typically made with
filo pastry, semolina, milk, sugar, cinnamon. Recipes vary — always check with the vendor if you have allergies.