The Serbian word for pie is “pita”, similar to Greek pita . A number of Serbian pies are made with phillo , called “kore” in the Serbian language. A common Serbian pie not made with phyllo is called “štrudla”. To add to the confusion, it is not similar to strudel , but rather to the nut roll . Most commonly you would see two dominant varieties, sometimes made in pairs: Makovnjača (with poppy seeds ) and Štrudla s orasima (with walnuts ).
A Serbian pie could, in general, be called in two ways: according to its mode of preparation, and according to its filling (although not every pie is prepared with every filling). For example, a “bundevara” is a pie filled with pumpkin and could refer to either a savijača (made of rolled phyllo) or a strudla (made of rolled dough ). Both sweet and salty pies are made, and some pies could be prepared in the same way with either sweet or salty filling.