Cheese Spiral

The first time I tried the cheese spiral was one afternoon when I needed something quick and filling for the kids. I had phyllo pastry, cheese, and sour cream in the fridge, so I decided to give this simple version a try. I noticed that I didn't use the whole package of phyllo, just about half, and the filling is just enough for a medium-sized tray. It's the kind of recipe you can make directly on parchment paper, without much hassle, and it tastes just as good warm or cold.

Quick Info

Total time: about 45 minutes
Preparation time: 15 minutes
Baking time: 25-30 minutes (until golden)
Servings: 4-6
Difficulty: easy
Recipe type: breakfast, snack, lunchbox for kids

Ingredients

one package of Bella phyllo pastry (but only about half is used; the rest can be stored in the fridge)
250 g cottage cheese
250 ml sour cream
oil (for brushing the spiral)

Instructions

1. In a large bowl, mix the cottage cheese with the sour cream. It doesn’t have to be perfectly smooth, just well combined.
2. Unroll a stack of phyllo sheets and take one sheet. Fold the sheet in half to create a thicker, more sturdy strip.
3. Place about two tablespoons of the cheese mixture along the long edge of the sheet, leaving some edges free for easier rolling.
4. Roll the sheet tightly with the filling in the middle, then place the rolled pastry in the center of a baking tray lined with parchment paper.
5. Continue with the remaining sheets and filling, placing each roll next to the previous one to form a spiral.
6. Once the tray is filled or you’ve used up the filling, brush the spiral with a little oil using a pastry brush.
7. Place the tray in a preheated oven at 180°C. Bake the spiral until it turns golden on top, about 25-30 minutes, depending on your oven.
8. Remove the tray and let the pastry cool slightly before slicing.

Why I Make This Recipe Often

It's quick, doesn't require complicated ingredients, and is perfect for breakfast or as a snack. It cuts easily and is convenient for packing, plus the kids love it. The pastry holds up well the next day without getting too soggy.

Tips and Variations

Tips

Use only what you need from the package of phyllo; the rest can be well-wrapped and stored in the fridge.
If the filling seems too dry, you can add another tablespoon of sour cream.
Brush generously with oil for a flaky crust.

Substitutions

Cottage cheese can be replaced with a saltier fresh cheese if you prefer a stronger flavor.
Full-fat sour cream gives a nicer texture, but low-fat sour cream works too.
If you don’t have oil, you can use melted butter, but it will slightly change the texture.

Variations

For a more intense flavor, you can add a pinch of salt or chopped dill to the filling, if you’re not cooking for very young children.
You can also try a mix of cottage cheese and telemea for a stronger taste.
If you have leftover phyllo sheets, they can be used for other savory or sweet recipes.

Serving Ideas

The cheese spiral goes well warm, alongside plain yogurt.
Cold, it can be packed in a school lunch or taken on the go.
For breakfast, paired with tea or coffee, it’s quite filling.

Frequently Asked Questions

1. How many sheets of phyllo are enough for one tray?
Generally, about half a package of phyllo sheets is enough for a medium-sized tray, which is approximately 6-7 sheets.

2. Can I use another type of cheese?
You can use other types of cheese, such as lightly salted telemea or even fresh sheep cheese, depending on what you have on hand.

3. How do I know when the spiral is done?
The pastry is ready when it is evenly golden on top. If you’re not sure, you can gently lift a portion to check if the sheets underneath are baked.

4. What should I do if I have leftover phyllo sheets?
Wrap them well in plastic wrap or in a bag, and store them in the fridge for 2-3 days. They can be used in any other pastry recipe.

5. What can I do if the sheets dry out while I’m working?
Cover the waiting sheets with a clean, damp towel to prevent them from drying out, especially if you're working at a slower pace.

Nutritional Values

Approximately, one serving of the cheese spiral (if you divide the tray into 6 pieces) has about 200-220 kcal. Approximate macros per serving: 9-10 g protein, 13-15 g carbohydrates, 10-12 g fats. Values depend on how much cheese and sour cream you actually use and their types. It’s a filling snack, moderate in caloric intake for a classic cheese pastry.

Storage and Reheating

The cheese spiral keeps well in the fridge for 1-2 days, covered with plastic wrap or in a container. It can be reheated in the oven or microwave, but it stays crunchier in the oven. I don’t recommend keeping it for more than two days, as the sheets tend to get soggy. If there are leftovers, it can also be eaten cold; it’s just as good.

You will not need the whole package of sheets, I used about half. In a bowl, I mixed the cheese with the sour cream. I took one sheet of pastry, folded it in half, and added about two tablespoons of the cheese mixture. I rolled the sheet and placed it in the center of the tray, where I had put a baking sheet. I continued with the rest of the sheets and formed a spiral. When the tray was full, I brushed the spiral with oil and put it in the preheated oven. I kept it in the oven until it started to brown. It is good both warm and cold.

 Ingredients: a pack of Bella pastry sheets 250 g of cottage cheese 250 ml of sour cream oil

 Tags:  cheese pie breakfast