Yassou Greek Grill



Greek fast food tends to all taste the same. And the gyro meat in most Greek fast food sandwiches is often scary and not something you want to look at too closely. Not at Yassou Greek Grill. These are made with quality beef and lamb gyro meat- tender, juicy and seasoned just right. The pita bread is also special, soft and almost fluffy and holds generous portions of their gyro meat, tzatziki sauce, feta cheese and fresh veggies. Other items on the menu are also top notch and almost too good to be classified as fast food. The calamari platter comes with a huge portion of nicely seasoned calamari rings that were crispy on the outside and tender within. It’s served with an addicting lemony garlic sauce and a very good rice pilaf. Greek sodas, house made Greek pastries , Greek fries (seasoned & topped with feta cheese) and a Greek version of pizza are also terrific. Yes, I really like this place. A lot. 

Yassou Greek Grill is located at 7871 W. Charleston near Buffalo. In addition to take-out the café has a few tables inside as well as outside on a small patio.

Recipe: Bougatsa


Custard & flaky phyllo dough make up this classic Greek pastry that’s very easy to make.

1 egg

1 egg yolk

1/4 cup sugar

1 1/2 cups whole milk

1/4 cup semolina (Cream of Wheat)

1/2 cup butter, cut into bits

2 teaspoons fresh lemon juice

zest of 1 lemon

1 teaspoon vanilla extract

12  phyllo pastry sheets, thawed

1/2 cup butter, melted

powdered sugar


Beat eggs until frothy; beat in sugar until thick and foamy, about 4 minutes. Set aside.

Heat milk in medium pot until hot but not boiling. Remove from heat and whisk into egg mixture in a thin stream until all the milk mixture is used up whisking constantly. Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes. Pour custard mixture back into pot and set on medium-low heat; cook, stirring constantly, about 3-4 minutes. Gradually sprinkle in semolina in a thin stream; add a pinch of salt.

Reduce heat to very low, cook, stirring constantly, until thick and smooth, about 5-6 minutes. Whisk in pieces of cut up butter, incorporating completely into the semolina custard. Remove from heat, place a piece of plastic wrap directly on the surface of the custard and cool completely. When cool, stir in lemon juice, lemon zest and vanilla.

Preheat oven to 350 degrees. Lightly brush a baking pan (13 X 9 X 2) with butter. Line the bottom of the pan with 8 sheets of phyllo, brushing each sheet well with the melted butter. Add the custard filling. Fold the excess phyllo that overlaps the pan in over the custard. Top with the remaining phyllo, brushing each with butter. Use a scissors to trim the top sheets to the size of the pan. Spray the top lightly with water and bake at 350°F  for 30-40 minutes, until the top is golden brown.

Remove from oven, sprinkle with confectioner’s sugar and cinnamon while hot, and serve warm or room temperature.

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