Prepare the Bougatsa Filling

Place the cheese into a mixing bowl

Add the five tablespoons of flour and milk into the bowl

Mix well until the flour is well incorporated into the cheese

Add the corn oil and mix again

Prepare the Phyllo Sheets

Count 6 phyllo sheets and place them on a flat surface

Fold the phyllo sheets to form a triangle and carefully slice off the excess and set aside 

When you open up the phyllo sheets you should have a square

Using a pastry brush, lightly brush oil onto one phyllo sheet 

Then brush the second phyllo sheet

Place a second phyllo sheet on top of the first one and brush again with oil. 

Repeat the same process over again for the third phyllo sheet.

Once all three sheets have been brushed pour the mixture into the center of the phyllo sheets

Spread around the phyllo sheets leaving about 1 inch or 2.5 cm from the edges

Fold one corner of the phyllo sheets and then fold the opposite corner to meet in the middle

Repeat for the other sides and you should have a square - like a ‘square envelope’

Gently tap the envelope in the center to seal it

For the next three sheets, oil each one as before and place all three on top of each other

Gently take the cheese-filled envelope place it on opposite ends of the phyllo sheets, like a diamond

Brush with a little oil and fold again to make a slightly thicker square envelope

Using the pastry brush, apply a little oil on the bougatsa  

Flip the bougatsa around so the folds are on the bottom and place it a well oiled baking tray

Brush a little oil and place in a preheated oven and let it bake for 20 -25 minutes, until golden brown

Remove bougatsa and let it rest for about 5 to 10 minutes. 

Cut the bougatsa into squares and enjoy warm with a cup of coffee