Twisted with sheep cheese

The cheese spiral is one of those recipes I make when I crave something savory, with a crunchy texture and a clear cheese flavor. I usually use fresh pastry sheets because they are more practical than rolling out the dough myself, and the filling turns out quite rich and filling. The sheep cheese and cow cheese provide a good balance – it’s neither too salty nor dry. Depending on the baking dish used, I arrange the rolls in a spiral shape, but they can also be arranged differently.

Quick Info

Total time: about 1 hour
Preparation time: 30-35 minutes
Baking time: 20 minutes
Servings: 6-8
Difficulty: medium
Recipe type: savory snack, brunch, breakfast

Ingredients

1 pack of pastry sheets (fresh)
600 g sheep cheese
150 g cow cheese
3 eggs
4-5 tablespoons sour cream
1 bunch of dill
1 teaspoon white pepper
50 g butter (for greasing the sheets)
1 egg (for brushing on top)

Preparation method

1. If the cow cheese is watery, I put it in a double layer of cheesecloth and let it drain for a few hours or even overnight in the fridge. I grate the sheep cheese or crumble it well with a fork to make it easier to mix with the other ingredients.

2. In a large bowl, I mix the sheep cheese with the drained cow cheese. I add the sour cream, the 3 whole eggs, and the finely chopped dill. I sprinkle the white pepper and mix everything with a spoon or spatula until the filling becomes homogeneous.

3. I melt the butter over low heat and let it cool for a few minutes so that it doesn’t burn the pastry sheets.

4. On the work surface, I sprinkle a little flour. I place the first pastry sheet, brush it evenly with melted butter using a brush. I place a second sheet on top, brush again with butter, and continue this way until I have four sheets, all brushed with butter in between.

5. I divide the cheese filling into three equal parts. I spread the first third of the mixture over the layer of sheets, smoothing it with a spatula or the back of a spoon, being careful not to pull the sheets.

6. I roll the pastry, not too tightly, so the filling doesn’t spill out at the ends. I repeat the process for the other two rolls, using the remaining sheets and filling.

7. I line a round baking dish with parchment paper. I place the first roll in a spiral shape in the center of the dish and continue with the next ones until I achieve a compact shape.

8. I beat the remaining egg and brush the rolls on top with it for shine.

9. I place the dish in the preheated oven at 180°C and bake for 20 minutes until golden brown on top.

10. I take it out of the oven and let it sit in the dish for 10 minutes. I carefully transfer it to a platter and cut it only after it has cooled a bit so that the filling settles.

Why I make the recipe often

It’s quick, you don’t need complicated techniques, and the ingredients are easy to find. The filling is dense but not heavy, and the dill gives it freshness. It works well warm, for breakfast or as a packed meal.

Tips and variations

Tips

- If the cow cheese has a lot of whey, don’t skip the draining step. Otherwise, the sheets will become too soft inside.
- Sour cream with at least 20% fat helps prevent the filling from becoming dry after baking.
- Don’t press too hard when forming the roll. The sheet can tear or the filling can leak out.

Substitutions

- Sheep cheese can be replaced with cow telemea cheese, but I recommend it to be a salty and fattier cheese.
- If you don’t have dill, parsley works too, but the taste won’t be as specific.
- Fat sour cream can be replaced with Greek yogurt, but the final texture will be slightly different.

Variations

- You can add sesame seeds on top before baking.
- For a heartier version, you can add a bit of chopped green onion to the filling.
- Homemade pastry sheets can also be used if you have the time and patience.

Serving ideas

- Warm, sliced, alongside tea or coffee.
- Cold, packed for work or school.
- With plain yogurt as a snack.

Frequently asked questions

1. What can I do if the filling comes out too soft?
If you see it’s too liquid, add a bit more cheese or drain the cow cheese further.

2. Can the cheese spiral be frozen?
I do not recommend freezing after baking because the pastry sheets lose their texture. If you want to keep it, it’s best to store it in the fridge and consume it within 2-3 days.

3. Can I use only cow cheese?
With only cow cheese, the filling won’t be as tasty and will lack the salty flavor of sheep cheese. If you still want to, adjust the salt to taste.

4. How tightly should I roll the sheets?
Don’t squeeze too tightly, just enough so they don’t come apart. If you squeeze too hard, the filling will spill out.

5. What can I brush the cheese spiral with instead of egg?
If you don’t want to use egg, a bit of milk or cream works, but it won’t brown as much.

Nutritional values

Approximately, one serving (out of 8) has about 320-350 kcal, 15 g protein, 25 g fat, and 18-22 g carbohydrates, depending on exactly what cheese and sour cream you use. The salt content is high, especially if you use aged sheep cheese.

Storage and reheating

It can be stored in the fridge in a closed container for up to 3 days. When reheating, put the desired piece in the classic oven for 5-8 minutes at 150°C, directly on the grill, so it doesn’t become too soft. I do not recommend reheating in the microwave, as the sheets become rubbery. If there’s any left, it can also be eaten cold as a snack.

 Ingredients: 1 package of phyllo dough (fresh) 600 g sheep cheese 150 g cottage cheese 1 bunch of dill 3 eggs 4-5 tablespoons of sour cream 1 teaspoon of white pepper 50 g butter for greasing the sheets 1 egg for greasing

 Tags:  cheese pie breakfast