Prepare the filling: In a bowl, mix the ricotta/túró with eggs, sour cream, a pinch of salt, and semolina (if using). The mixture should be thick and spreadable.
Prepare the phyllo dough: Lay one sheet of phyllo on a clean surface. Brush lightly with melted butter or oil. Add another sheet on top and repeat until you have 3–4 layers.
Add filling & roll: Spoon a strip of the cheese filling along one long edge of the phyllo. Gently roll it up into a log. Repeat the process with the remaining filling and sheets.
Form the spiral: Place the first roll in the center of a greased round baking pan. Coil the other rolls around it in a spiral shape.
Brush the top: Brush the entire spiral with more melted butter or oil.
Bake: Bake in a preheated oven at 375°F (190°C) for 30–35 minutes, or until golden and crisp.
Cool & serve: Let cool slightly, then slice and serve warm or at room temperature.
This can be made sweet as well by adding sugar and vanilla to the cheese and sprinkling with powdered sugar after baking. Would you like the sweet version too?
