Serbian Layered Cheese Pie (Print View)

Savory phyllo layers filled with a blend of cottage and feta cheeses for a golden, flaky finish.

# Components:

→ Cheese Filling

01 - 10.5 oz cottage cheese
02 - 7 oz crumbled feta cheese
03 - 4 large eggs
04 - 3.4 fl oz plain yogurt
05 - 1.7 fl oz sunflower oil
06 - 1.7 fl oz sparkling water
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon ground black pepper

→ Pastry

09 - 17.5 oz phyllo dough (about 12 sheets), thawed if frozen

→ Topping

10 - 2 tablespoons sunflower oil (for brushing)
11 - 1 egg yolk (optional, for glazing)

# Method:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with oil.
02 - In a large bowl, blend cottage cheese, feta, eggs, yogurt, sunflower oil, sparkling water, salt, and pepper until smooth.
03 - Place one phyllo sheet in the dish, brushing lightly with oil. Repeat with two more sheets, brushing each with oil.
04 - Spread 3 to 4 tablespoons of the cheese mixture evenly over the layered phyllo.
05 - Layer 2 to 3 phyllo sheets at a time, brushing each with oil, spreading cheese filling between every few layers until all filling and dough are used. End with two phyllo sheets on top.
06 - Brush the top layer generously with sunflower oil. Optionally, brush with beaten egg yolk for a golden glaze.
07 - Use a sharp knife to cut the assembled pie into squares or diamond shapes before baking.
08 - Bake for 35 to 40 minutes, or until the surface is golden brown and crisp.
09 - Allow to cool for 10 minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • The phyllo gets impossibly crispy while the cheese filling stays incredibly creamy and rich.
  • It's the kind of dish that tastes like you've been cooking all day, but you'll have it ready in just over an hour.
  • Served warm or cold, it's equally perfect at a casual lunch or brought to a dinner party where everyone asks for the recipe.
02 -
  • Phyllo is fragile and crumbles when it's too cold or too dry—keeping it under a damp towel is not optional, it's survival.
  • Brushing oil between every layer matters more than you'd think; it's the difference between shards that scatter across your plate and actual crispy, structured layers that hold together.
  • Don't skip the resting time after baking or the filling will slump and run when you cut into it.
03 -
  • Don't let phyllo scare you—yes, it's delicate, but it's also forgiving if you keep it moist and work quickly and confidently.
  • The sparkling water is the secret that separates a flat, dense filling from one that's airy and almost custardy; it's worth seeking out, but club soda works in a pinch.
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