Spiral Cheese Pita (Pita sa Sirom)

Scrumptious, individual Spiral Cheese Pita (Pita sa Sirom). Imagine biting into a warm, flaky pastry with golden layers that reveal a rich, cheesy filling inside. That’s what you’ll get with these Spiral Cheese Pita’s, or Pita sa Sirom. These delightful pastries are made with delicate filo dough, filled generously with a mix of feta cheese and eggs, and then carefully coiled into beautiful spirals. As they bake, the filo turns perfectly crispy, giving way to a savory, cheesy center. Whether you’re enjoying them for breakfast, lunch, or as a snack, these individual cheese-filled pastries bring a comforting taste of the Balkans to your table. And of course, no Balkan-style meal or snack would be complete without a glass of yogurt! Give this recipe a try, you will love it!

About this recipe

You may have seen me share similar cheese pastry recipes here before, including the famous Gibanica – Serbian Cheese Pie, and a larger version of the spiraled Serbian Cheese Pita / Pie. This recipe is for individual spiral cheese pies, made in a very similar way to those previous recipes.

What I love about these individual pastries is how they take me back to my trips to Serbian bakeries. There, you can always find pastries filled with a variety of delicious fillings. Whether it’s the traditional burek or filo pastry pies like this one, I love them all!

To bring a bit of that Serbian bakery magic home, I use store-bought filo pastry. It makes the recipe so much easier since you don’t have to spend hours perfecting thin dough (which is an art in itself). Just whip up a quick filling with feta cheese and eggs, roll out the filo, fill, and coil them up. It’s simple, quick, and absolutely delicious!

While nothing beats a traditional burek, cheese-filled filo pastries always remind me of home. Making these delicious pies at home is my way of bringing a taste of that comfort to my own kitchen. I love using a mix of feta cheese and eggs for the filling, but you can also use a combination of feta and cottage cheese if you prefer. No matter how you choose to make them, you’re sure to be pleasantly surprised by the flavor. Don’t forget to eat them warm, when they are freshly baked, that’s when they taste best!

Some tips

This is a relatively easy and straight forward recipe. However I do have a few tips, especially when dealing with the filo pastry. Hopefully these tips will ease the process of making this recipe and give you a delicious result!

Keep the filo covered with a wet towel – Filo pastry can dry out quickly. Keep the sheets you’re not working with covered with a damp cloth to prevent them from drying out. This is especially important if you cant work super quickly with filo pastry.

Work with filo relatively quickly – Filo pastry is delicate. Handle it gently and work quickly to avoid tears. If a sheet tears, you can often patch it together with melted butter or oil.

Generous Brushing– Brush each layer of filo pastry with melted butter or olive oil. This ensures that the layers bake up crispy and golden.

Layering the Filo– Use multiple layers of filo (I usually use 3 sheets) for each spiral to ensure a sturdy and flaky crust. Brush each layer with oil before adding the filling.

Even Filling Distribution– Spread the cheese filling evenly across the filo sheets. I usually use 3 tablespoons of filling. Use a moderate amount of filling to ensure the pita holds together well and bakes evenly.

Rolling into a spiral – Roll the filled filo sheets gently but tightly into logs. Then, coil the logs into spirals. Don’t worry if the pastry cracks slightly; it will still bake beautifully.

Bake Until Golden Brown– Bake the pita until it’s golden brown and crispy. This usually takes about 25-30 minutes, but keep an eye on it to prevent burning.

Cool Slightly Before Serving– Let the pita cool for a few minutes before cutting and serving. This helps the filling set and makes it easier to handle.

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Serbian Pumpkin Pie / Pita Bundevara

Sour Cherry & Filo Pastry Pie

Kiflice sa sirom / Crescents with cheese

I hope that you enjoy these Spiral Cheese Pita (Pita sa Sirom). They are crispy on the outside and delectably cheesy on the inside. Be sure to leave a comment and/or give this recipe a rating! If you have questions, you can find me over on Instagram or tag me with your photo. You can also find me over on TikTok and Youtube.