• In a large bowl, combine the mizithra, and staka. Stir well until well combined.
• Heat the oven to 390° F / 200° C.
• Brush a baking sheet with butter and set aside.

Make a roux

• In a small saucepan, melt the butter in medium heat, after butter has melted whisk in the flour continuously until it is well combined with the butter, one minute. Next, add the milk and keep stirring continuously to create a velvet semi-thick sauce, 2-3 minutes.

  Mix the roux with the cheese and staka until the mixture is creamy and well combined.

Assemble the bougatsa

• Cut the right side of your phyllo sheets to create a perfect square shape. Save the leftover phyllo pieces for later use.

  Take one sheet and brush with butter. Lift one of the corners towards the center. Repeat with the rest of the corners and create a square envelope. Set aside.
• Brush 5 phyllo sheets with butter and stack them together. Right in the middle place the square phyllo envelope. 

  The corners of the envelope should align centered with the sides of the sheets.
• Place the cheese mix on top of the envelope.

  if you have leftover mixture save it in a container and refrigerate.

  Fold the sheets by picking them up from the corners over the mixture and fold like an envelope. 

  Flip the envelope upside down.
• Brush 6 phyllo sheets with butter and stack them together.

  Right in the middle place the square phyllo envelope with the mixture. The corners of the envelope should align centered with the sides of the brushed phyllo sheets. Please refer to the photos in the post for the position.

  Fold the sheets again by picking them up from the corners over the square and fold like an envelope. 
• Flip envelope, place on the buttered baking sheet and bake for 30 minutes.
• Remove bougatsa from oven and place on a serving plate.

  Cut in small rectangular pieces, sprinkle sugar all over and serve immediately.