The traditional Greek breakfast pastry filled with custard or cheese is called bougatsa.
Bougatsa is made with very thin layers of pastry surrounding a filling. In the best-known sweet version, the filling is semolina custard, and the baked pastry is dusted with powdered sugar and cinnamon. Savory versions may contain cheese or minced meat instead.
The pastry is particularly associated with northern Greece, especially the city of Thessaloniki, where it is widely eaten in the morning. Its name and preparation reflect culinary influences connected with the Byzantine and Ottoman worlds, although modern bougatsa is firmly established in Greek food culture.
Bougatsa differs from galaktoboureko because bougatsa is commonly sold as a folded breakfast pastry and may be sweet or savory. Galaktoboureko is a specific syrup-soaked custard dessert.