Bougatsa is a traditional Greek breakfast pastry that originates from the region of Macedonia in Northern Greece, particularly from the city of Thessaloniki. It consists of a filling, either sweet or savory, wrapped in thin layers of phyllo dough. The sweet variant is most commonly filled with semolina custard, while savory versions may include fillings of minced meat or cheese.

The origins of Bougatsa can be traced back to Byzantine times, where similar pastries existed. The modern version of Bougatsa was significantly influenced by the culinary traditions of Greeks who migrated from Asia Minor, especially after the population exchange between Greece and Turkey in the early 20th century. These populations contributed to the transformation and popularization of the dish throughout Greece.

Preparation of Bougatsa requires careful handling of the phyllo dough, which needs to be thin and delicate. The filling is placed in the center of several layers of phyllo, which are then folded to enclose it. Bougatsa is usually baked until golden brown and served warm, typically cut into square portions. Sweet Bougatsa is often topped with powdered sugar and cinnamon before serving.

Bougatsa is particularly popular in Thessaloniki, where it is commonly consumed as a breakfast food or snack. It can be found in specialized shops known as "bougatsatzidika," as well as bakeries across Greece. The dish is also enjoyed in other regions of the Balkans, with variations in fillings and preparation techniques. Despite its regional origins, Bougatsa has become a widely recognized and enjoyed pastry throughout Greece.