Freestyle Bosnian Sirnica
With Spinach & Cheese
Inroduction
About this Recipe
By: Marija
Instead of the traditional layering, I’m mixing and soaking the phyllo sheets directly into a rich, eggy, yogurt-based mixture, making it extra soft and flavorful inside while keeping a crispy golden top.
This method is not only super easy but also a real time-saver—perfect for when you want a delicious homemade pie without all the fuss!
Ingredients
-
1 packs of phyllo dough
-
400 g fresh spinach (chopped)
-
250-300 g feta or similar cheese (crumbled)
-
3-4 eggs (for more richness)
-
200 g yogurt (for moisture)
-
1/2 cup oil (sunflower or olive)
-
1 packet baking powder (optional, for lightness)
-
Salt & pepper to taste
-
Sesame seeds (optional)
Step by Step Instructions
Step 1
Prep the mixture & base:
In a large bowl, whisk together eggs, yogurt, oil, and baking powder. Season with salt & pepper.
Add the chopped spinach and crumbled cheese into this mixture.
Lightly oil your round baking dish (pie/tart form).
Place a few phyllo sheets at the bottom, letting the edges hang over the rim (save 2-3 sheets for the final topping).
Step 2
Mix phyllo directly into the filling:
Take the remaining phyllo sheets one by one, crumple them roughly and toss them straight into the spinach-cheese mixture.
Use your hands or a spoon to coat the crumpled sheets well so they absorb the moisture.
Keep going until you’ve used most sheets and the mixture looks like a messy but well-soaked filling.
Step 3
Fill the pie & close:
Pour and spread this crumpled mixture evenly into your prepared pie dish.
Fold the overhanging bottom sheets over the filling.
Lay the reserved sheets flat on top to seal everything in.
Drizzle or brush with any remaining liquid mixture over the top for that shiny, golden finish.
Sprinkle with sesame seeds if you like.
Step 4
Bake:
Bake in a preheated oven at 200°C (390°F) for about 25-30 minutes, or until the top is golden and crisp, and the inside feels set but soft.
