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
Optional: Sprinkle granulated sugar over warm bougatsa before serving