Balkan Feta-Cream Cheese Pie (Burek sa Sirom) Recipe

If the smell of buttery pastry and warm, melty cheese is your love language, this
Balkan feta-cream cheese pieknown across the region as
burek sa sirom or sirnicais about to become your
favorite “I deserve something amazing” recipe. Flaky phyllo dough, tangy feta, and
silky cream cheese come together in a golden, shattering-crisp pie that somehow
works for breakfast, lunch, dinner, late-night snack, and every snack in between.

You’ll find cheese burek in bakeries and street stalls all over the Balkans, often
served in big round pans cut into wedges or rolled into spirals. The version here is
optimized for a home oven, using easy-to-find supermarket phyllo and a filling based
on feta and cream cheese. It borrows techniques and ratios from classic Balkan cheese
pies like gibanica and sirnica, so you get authentic flavor without
needing a Balkan grandmother on speed dial.

We’ll walk through exactly what burek sa sirom is, the ingredients you need, the
step-by-step method, and smart make-ahead and storage tips. Stick around to the end
for an extra of serving ideas and “experience-style” inspiration to help
you turn this simple cheese pie into the star of your next cozy brunch, potluck, or
Netflix night.

What Is Burek sa Sirom?

A flaky, cheesy Balkan classic

At its core, burek sa sirom is a savory pie made with layers or
rolls of very thin pastry (phyllo/filo) and a salty, tangy cheese filling. It’s
especially popular in Bosnia and Herzegovina, Serbia, Croatia, and neighboring
countries, where bakeries sell it by the slice, often from huge round pans the size
of small car tires.

The “classic” cheese version usually uses brined white cheese (similar to feta),
sometimes mixed with cottage cheese, farmers’ cheese, or sour cream. Our version
adds cream cheese to mimic the rich, smooth texture of fresh cheeses that are common
in the Balkans but harder to find in U.S. supermarkets.

Phyllo vs. homemade dough

Traditional burek dough is hand-stretched into impossibly thin sheets across a big
floured tablean impressive party trick, but not exactly Tuesday-night-friendly.
Fortunately, most modern home recipes use store-bought phyllo dough, which bakes up
just as crisp and flaky with a fraction of the effort.

Look for standard phyllo sheets in the freezer section near puff pastry. Thaw them
overnight in the fridge and keep them covered with a slightly damp towel while you
work so they don’t dry out and crack.

Ingredients for Balkan Feta-Cream Cheese Pie

This recipe makes one 9×13-inch pan or a large round pan, about 8–10 servings.

For the cheese filling

• 12 ounces (about 3 cups) crumbled feta cheese, preferably in brine
• 8 ounces cream cheese, softened
• 1 cup full-fat cottage cheese or sour cream (optional but traditional)
• 3 large eggs
• 1/2 cup plain yogurt or milk, to loosen the mixture
• 2–3 tablespoons chopped fresh parsley (optional)
• 1–2 tablespoons chopped fresh dill (optional but very Balkan)
• 1/2 teaspoon salt (adjust to taste, depending on your feta)
• Freshly ground black pepper, to taste

For the phyllo and topping

• 1 package (1 pound) phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1/2 cup neutral oil (sunflower, canola, or light olive oil)
• 1/2 cup sparkling water or club soda (for extra lightness, optional)
• 1–2 tablespoons sesame seeds for sprinkling (optional)

A mix of butter and oil is typical in Balkan cheese pies: butter brings flavor while
oil helps keep the phyllo crisp instead of brittle. Recipes vary, but baking
temperatures usually land between 350–390°F, with 30–45 minutes of baking time until
the top is deep golden and the filling is set.

How to Make Burek sa Sirom (Step by Step)

1. Prepare the cheese filling

1. In a large mixing bowl, add the feta and cream cheese. Use a fork or hand mixer to
   beat them together until fairly smooth but still a bit chunkyyou want little
   pockets of feta for flavor.
2. Stir in the cottage cheese or sour cream (if using), then add the eggs, yogurt or
   milk, parsley, dill, salt, and pepper. Whisk until you have a thick but pourable
   mixture that looks like a loose ricotta filling.
3. Taste carefully (feta can be quite salty) and adjust seasoning. If the mixture
   seems too thick to drizzle from a spoon, add another splash of milk or yogurt.

2. Set up the phyllo and pan

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with some of the melted butter and oil.
3. In a small bowl or measuring cup, combine the melted butter and oil. If using
   sparkling water, you can whisk a few tablespoons into the fat or reserve it to
   drizzle over the pie just before bakingboth methods are common and help create a
   tender, bubbly crust.
4. Unwrap the phyllo dough and place it on a clean surface. Cover it with a slightly
   damp kitchen towel so it stays pliable while you work.

3. Layer the phyllo and filling

There are many ways to assemble burek: in spirals, cigars, coils, or simple stacked
layers. Here, we’ll do a layered style that’s easy for beginners and bakes evenly.

1. Lay one sheet of phyllo in the pan, letting the edges climb up the sides. Brush it
   lightly but thoroughly with the butter-oil mixture.
2. Add another sheet on top and brush again. Repeat until you’ve layered about
   6–8 sheets for the base.
3. Spoon or drizzle about 1/4 of the cheese filling over the phyllo,
   spreading it evenly. It doesn’t need to be perfectsome gaps are fine.
4. Add 2–3 more sheets of phyllo, brushing each one with the butter-oil mixture, then
   add another 1/4 of the filling.
5. Continue layering phyllo and filling until you’ve used all the filling, finishing
   with a top layer of 4–6 sheets of well-brushed phyllo.
6. Tuck in any overhanging edges to create a slightly raised rim. Brush the top very
   generously with the remaining butter-oil mixture so it bakes up deeply golden.
7. If using, drizzle a few tablespoons of sparkling water over the top and sprinkle
   with sesame seeds.

4. Score, bake, and rest

1. Use a sharp knife to lightly score the top into squares or diamonds. This makes it
   easier to cut later and helps steam escape.
2. Bake at 375°F for 35–45 minutes, or until the top is a rich
   golden brown and you can see the filling bubbling slightly around the edges.
3. When the pie comes out of the oven, you can lightly brush or drizzle a bit more
   melted butter or butter-and-water mixture over the top, then cover the pan with a
   clean kitchen towel for 10–15 minutes. This is a traditional trick that lets the
   steam soften the top just enough so the layers are crisp but not brittle.
4. Let the burek cool for at least 15 minutes before slicing. The filling will set as
   it cools, giving you beautiful, tidy squares.

Serving Suggestions

In many Balkan countries, cheese burek is beloved as a breakfast or brunch food.
It’s often served warm with:

• A glass of cold yogurt drink, kefir, or buttermilk
• Fresh tomatoes, cucumbers, and olives
• A side of sliced cured meats or sausages if you want a bigger meal

For a party or mezze-style table, cut the pie into small squares or triangles and
serve at room temperature alongside dips like ajvar (roasted pepper spread), hummus,
or tzatziki. It pairs beautifully with crisp white wines and light beers.

Make-Ahead, Freezing, and Storage Tips

Assembling ahead

One of the big advantages of this feta-cream cheese burek is that you can assemble
it ahead, up to the point of baking, cover it tightly, and refrigerate for up to
24 hours. Just brush the top with a little extra butter-oil right before it goes in
the oven.

Freezing before or after baking

• Freeze unbaked: Assemble the pie in a freezer-safe pan, wrap very
  tightly, and freeze for up to 2–3 months. Bake directly from frozen, adding about
  15–20 minutes to the baking time.
• Freeze baked leftovers: Cool completely, cut into portions, wrap
  well, and freeze for up to a few months. Reheat in a 350°F oven until hot and
  crisp again.

Food safety and refrigeration

Because this Balkan cheese pie contains eggs and dairy, it should not sit at room
temperature for more than about 2 hours. Food safety experts recommend
refrigerating perishable pies (those with meat, cheese, or custard-style fillings)
promptly and keeping leftovers in the fridge for up to 3–4 days.

Store leftovers in an airtight container in the refrigerator. To reheat, use a hot
oven or toaster oven rather than the microwave whenever possiblethe dry heat brings
back the crisp layers instead of making them soggy.

Variations on Cheese Burek

Herby breakfast burek

Up the parsley and dill, add a handful of chopped scallions, and sprinkle the top
with extra sesame seeds. Serve with sliced tomatoes and cucumbers for a fresh,
café-style breakfast plate.

Spinach-and-cheese burek

Borrow a page from Turkish börek and stir in a couple of cups of chopped, squeezed
dry spinach. This adds color, nutrients, and a flavor profile similar to spanakopita
while keeping that classic Balkan feel.

Super-cheesy party squares

For an ultra-indulgent version, mix in some grated mozzarella or mild yellow cheese
(like a low-moisture provolone) with the feta and cream cheese. It’ll melt into
stretchy, gooey pockets while still letting the feta’s salty tang shine.

Shortcut spiral version

Instead of layering, roll strips of phyllo around lines of filling to make long
“snakes,” then coil them into a spiral in a round pan. This style, common in
bakeries, looks dramatic and gives you lots of crispy edge pieces.

Troubleshooting: Common Burek Issues

“My phyllo keeps tearing.”

Small tears are totally finejust overlap sheets and keep brushing with fat. The
layers bake together and no one will ever know. Keeping the stack covered with a
damp towel is key; phyllo dries quickly in a warm kitchen.

“The top browned before the inside set.”

Ovens run differently. If your top is browning too fast, loosely tent the pie with
foil for the last 10–15 minutes of baking so the center can catch up.

“The bottom is soggy.”

Make sure you started with enough base layers (at least 6–8 sheets), brushed each
one lightly with fat, and baked the pie on a lower oven rack so heat hits the bottom
of the pan more directly. Letting the burek rest before cutting also helps the
filling firm up.

Experience-Style Ideas: Enjoying Your Balkan Feta-Cream Cheese Pie

Part of the charm of burek sa sirom is that it fits into your life in a dozen
different ways. Imagine a slow Sunday morning: coffee brewing, the house quiet, and
a pan of warm cheese pie on the counter. Cut a wedge, add some cherry tomatoes and
cucumbers, and suddenly you’ve recreated the feeling of a Balkan bakery breakfast at
home.

Hosting brunch? Turn this Balkan feta-cream cheese pie into the
centerpiece. Arrange it on a wooden board, already cut into squares, with little
bowls of olives, pickled peppers, and sliced salami nearby. A pitcher of sparkling
water with lemon and mint nods to the bubbly water that often shows up in the dough
and brushing mixture. Guests love that the dish looks impressive but eats like
comfort food.

For a casual weeknight dinner, pair burek with a big saladthink romaine, cucumbers,
red onion, and a simple vinaigrette. Because the pie is rich, the crunchy, acidic
salad keeps the meal feeling balanced. Leftover burek reheats beautifully in a
toaster oven, so baking a full pan on Monday can quietly solve lunch for the next
few days.

If you enjoy meal prepping, consider making two pans at once. Bake one right away
and freeze the second unbaked. On a future hectic day, you can slide that frozen pan
straight into the oven and have a hot, homemade Balkan cheese pie on the table with
zero chopping or mixing. It’s like sending a little edible care package to your
future self.

Burek also shines at potlucks and parties because it travels well and tastes great
warm or at room temperature. Wrap your pan tightly, pack a good knife for cutting
clean squares, and you’ve brought something that stands out from the usual dip-and-
chip lineup. People will ask for the recipeand now you’ll have a solid, tested
version to share.

Finally, don’t underestimate the simple joy of eating a reheated square of burek
late at night with nothing more than a cup of tea or a cold drink. The layers crackle
under your fork, the cheese is soft and salty, and the whole experience feels like a
little edible vacation. Once you’ve made this Balkan feta-cream cheese pie a few
times, you’ll probably start playing with your own twistsdifferent herbs, more or
less tang, maybe even a spicy version. That’s exactly how this recipe evolves in
real Balkan kitchens: slowly, batch by batch, until it becomes yours.

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