Serbian cuisine · Savoury pie; breakfast or light meal

Pita sa sirom — savijača

White brined cheese, egg, yogurt and sour cream are rolled in lightly brushed filo and baked until crisp outside and softly set within. The rolled savijača form stays distinct from crumpled gužvara.

Serbian National Dishes
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Pita sa sirom — savijača
Yield 8 pieces
Preparation time 20 minutes
Cooking time 35 minutes
Passive time 10 minutes
Ingredients ↓
Overview

Pita sa Sirom — Rolled Cheese Filo Savijača

Pita sa sirom appears in many forms across Serbia and neighbouring Balkan cuisines. The word savijača is important here because it identifies the rolled construction: cheese filling is spread along filo sheets, which are rolled and arranged as coils or parallel lengths. That separates this pie structurally from gužvara, where the sheets are crumpled and soaked rather than rolled.

The filling combines white brined cow's-milk cheese with egg, yogurt and sour cream. It should be thick enough to stay in a narrow band yet loose enough to bake into a moist, tender centre. Keeping the cheese in small curds gives the finished slice more character than blending everything smooth. Salt is restrained because brined cheese can already contribute a substantial amount.

Thin filo dries quickly, so the rolls are assembled without long pauses. A mixture of sunflower oil and sparkling water is used sparingly between sheets to keep them flexible and encourage crisp separation in the oven. Two-sheet layers provide enough support for the wet cheese filling without turning the pastry heavy. Overfilling is the main route to leaks, especially at the ends of the rolls.

The savijača bakes at 200 °C until evenly golden and the filling is set. In the thickest roll, the egg-containing centre should reach at least 71 °C. A short ten-minute rest then allows the cultured-dairy filling to firm while remaining moist. Cutting immediately from the oven can make the filling appear looser than it actually is.

The appeal of this pie lies in contrast rather than complexity: crisp browned filo outside, soft tangy cheese inside and enough dairy richness to make a small portion satisfying. Warm savijača needs no sauce, although plain yogurt is a common and compatible accompaniment.

Practical

Practical

  • ServingServe the savijača warm after resting. Plain yogurt is a natural accompaniment, but the rolled pie is rich enough to stand alone as breakfast or a light meal.
  • Make aheadThe rolls can be assembled up to 2 hours ahead, covered and refrigerated. Bake directly from chilled and allow a few extra minutes if needed, judging completion by the set filling and the 71 °C centre rather than by time alone.
  • Storage and reheatingRefrigerate within 2 hours at 4 °C or below for 3–4 days. Reheat leftovers to 74 °C. Use an uncovered oven if possible so the surface regains some crispness.
Ingredients

Ingredients

Cheese filling

  • 500 g white brined cow's-milk cheese — crumbled
  • 150 g whole egg — about 3 large eggs, beaten
  • 200 g plain whole-milk yogurt
  • 100 g sour cream
  • 4 g fine salt

Pastry and brushing

  • 500 g thin filo pastry
  • 70 g sunflower oil
  • 100 ml sparkling water
Directions

Directions

Filling and rolling

  1. Mix the cheese fillingCombine 500 g crumbled white brined cow's-milk cheese with 150 g beaten whole egg, 200 g plain whole-milk yogurt, 100 g sour cream and 4 g salt. Mix for about 5 minutes, leaving small cheese curds visible in a thick, spoonable filling.

  2. Mix the brushing liquidStir the 70 g sunflower oil with the 100 ml sparkling water for about 2 minutes, ready for light brushing between the filo sheets.

  3. Build the savijača rollsWork with the 500 g filo in two-sheet layers and keep unused sheets covered. Brush lightly, place the cheese filling in narrow bands and roll without tearing or overfilling. Arrange the rolls as a spiral in a 30 cm round tray or as parallel lengths in a 30 × 20 cm dish. Allow about 13 minutes for assembly.

Bake and set

  1. Bake the cheese rollsBake at 200 °C for about 35 minutes, until the top is evenly golden and the filling is set. Check the thickest roll with a clean food thermometer; the egg-containing centre must reach at least 71 °C.

  2. Rest before servingLeave the savijača in the tray for 10 minutes. The cheese filling should firm enough to cut neatly while remaining moist.

Practical

Practical

Substitution

The 100 g sour cream can be replaced with 100 g additional plain whole-milk yogurt. The filling becomes tangier and slightly looser, so use well-drained brined cheese and avoid overfilling the rolls.

Nutrition

Nutrition

  • Serving size1 of 8 pieces
  • Calories500 kcal
  • Carbohydrates37 g
  • Protein17 g
  • Fat31 g
  • Fibre1 g
  • Sodium1120 mg

These figures are approximate; ingredient brands and exact portioning can change the final values.

Allergens and food safety

Allergens and food safety

Wheat/gluten, milk and egg. Cook the egg-containing filling to at least 71 °C in the thickest roll. Refrigerate within 2 hours at 4 °C or below; use within 3–4 days and reheat leftovers to 74 °C.

FAQ

FAQ

What makes this a savijača rather than gužvara?

Savijača uses filled filo sheets rolled into coils or parallel lengths. Gužvara uses sheets that are coated in a cheese mixture and placed in loose crumpled folds.

Result: Crisp rolled filo with a tangy, moist brined-cheese filling that holds cleanly after resting.

Key: Use narrow filling bands, brush the filo lightly and cook the thickest roll to a set centre of at least 71 °C.