Pekara-Style Sirnica

A beloved Serbian pastry, this flaky phyllo pie features tangy white cheese and eggs, crafted with organic ingredients and grass-fed dairy.

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Ingredients

  • 500g organic phyllo dough (thawed overnight in the fridge)
  • 500g organic white cheese (such as feta, farmer's cheese, or young white cheese), crumbled
  • 4 large pasture-raised eggs
  • 200g full-fat organic Greek yogurt or sour cream
  • 100ml full-fat organic milk
  • 100ml avocado oil or melted grass-fed butter
  • 1/2 tsp sea salt (adjust to taste — feta is already salty)
  • 1 tbsp sparkling mineral water (for a lighter texture)

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What you'll need

Instructions

  1. Preheat oven to 190°C (375°F). Grease a 30×40cm baking dish with avocado oil.
  2. In a large bowl, whisk together crumbled white cheese, eggs, yogurt, milk, salt, and sparkling water until smooth. The filling should be thick and pourable.
  3. Place one sheet of phyllo in the dish, allowing it to overhang the edges. Drizzle with a small amount of oil. Repeat with 2–3 additional sheets.
  4. Spread half the filling evenly over the phyllo base.
  5. Layer 2–3 sheets of phyllo, drizzling oil between each. Spread the remaining filling on top.
  6. Top with 2–3 additional phyllo sheets, drizzling oil between each. Fold in overhanging edges. Score the surface into portions with a sharp knife.
  7. Bake for 40–45 minutes, or until golden and crisp. Let rest for 10 minutes before cutting. Serve warm or at room temperature.

FAQ

Can I use a different type of oil instead of avocado oil or grass-fed butter?

While you can try other oils, using unrefined options like olive oil or coconut oil might alter the texture and flavor. Avocado oil or grass-fed butter are recommended for best results.

Can I substitute greek yogurt with cashew cream?

Yes, but remember that cashew cream has a different consistency and may change the final texture of the sirnica. Adjust baking time and temperature as necessary if you choose an alternative.

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