Uploaded July 2026 | Updated September 2026, 29 minutes ago
🚨 HERE WE GO! Christos Tzolis is a Gunner! 🇬🇷🔴⚪️
🚨 HERE WE GO! Christos Tzolis is a Gunner! 🇬🇷🔴⚪️
From Thessaloniki to North London. After rebuilding his career and tearing it up at Club Brugge, the Greek international returns to the Premier League — this time with Arsenal.
Quick, skilful, direct and full of goals and assists… what can we expect from our new signing?
Only one way to find out… through food. 🇬🇷⚽️
Welcome to The Arsenal, Christos! ❤️
🇬🇷 BOUGATSA RECIPE
1L whole milk • 100g fine semolina • 150g caster sugar • 2 eggs • 1 tsp vanilla • 120g butter • 1 pack filo pastry • icing sugar • cinnamon
Heat the milk and sugar, whisk in the semolina and cook until thick. Temper in the eggs, then add vanilla and 30g butter. Cool slightly.
Layer 5–6 buttered filo sheets in a baking tin, add the custard, fold over the filo and top with another 2–3 buttered sheets. I crumpled extra filo on top for even more crunch!
Bake at 190°C fan for 30–40 mins until deeply golden. Rest for 10–15 mins, then cut and finish generously with icing sugar and cinnamon.
Best served warm and crispy with that custard still soft inside. 🤌🇬🇷
#Arsenal #Tzolis #herewego #COYG #Bougatsa
🚨 HERE WE GO! Christos Tzolis is a Gunner! 🇬🇷🔴⚪️
🚨 HERE WE GO! Christos Tzolis is a Gunner! 🇬🇷🔴⚪️
From Thessaloniki to North London. After rebuilding his career and tearing it up at Club Brugge, the Greek international returns to the Premier League — this time with Arsenal.
Quick, skilful, direct and full of goals and assists… what can we expect from our new signing?
Only one way to find out… through food. 🇬🇷⚽️
Welcome to The Arsenal, Christos! ❤️
🇬🇷 BOUGATSA RECIPE
1L whole milk • 100g fine semolina • 150g caster sugar • 2 eggs • 1 tsp vanilla • 120g butter • 1 pack filo pastry • icing sugar • cinnamon
Heat the milk and sugar, whisk in the semolina and cook until thick. Temper in the eggs, then add vanilla and 30g butter. Cool slightly.
Layer 5–6 buttered filo sheets in a baking tin, add the custard, fold over the filo and top with another 2–3 buttered sheets. I crumpled extra filo on top for even more crunch!
Bake at 190°C fan for 30–40 mins until deeply golden. Rest for 10–15 mins, then cut and finish generously with icing sugar and cinnamon.
Best served warm and crispy with that custard still soft inside. 🤌🇬🇷
#Arsenal #Tzolis #herewego #COYG #Bougatsa
