Serbian Layered Cheese Pie (Print)

Golden phyllo layered pastry with creamy cottage cheese, feta, and eggs for a savory delight.

# Components:

→ Cheese Filling

01 - 10.5 oz cottage cheese
02 - 7 oz feta cheese, crumbled
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 - 1/2 teaspoon salt, adjust to taste
08 - 1/4 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 sheet of phyllo dough in the dish and brush lightly with oil. Repeat for 2 more sheets, brushing each with oil.
04 - Spread 3 to 4 tablespoons of the cheese mixture evenly over the layered phyllo.
05 - Alternate layering 2 to 3 phyllo sheets brushed with oil, followed by the cheese filling, until all is used. Finish with 2 sheets of phyllo on top.
06 - Brush the top layer generously with sunflower oil. Optionally, brush with beaten egg yolk for a golden finish.
07 - Cut the layered pastry into squares or diamond shapes with a sharp knife before baking.
08 - Bake for 35 to 40 minutes until the top turns golden brown and crisp.
09 - Allow to cool for 10 minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • It's the kind of dish that looks fancy enough to impress but honest enough to eat standing up in your kitchen at midnight.
  • The contrast between crispy, shattering phyllo and creamy, tangy cheese filling is addictive in a way that plain cheese alone could never be.
  • One pan, minimal fuss, and somehow it tastes like you've been cooking Balkan food your whole life.
02 -
  • Don't skip brushing each layer of phyllo—oil is what turns it crispy and golden; without it, you'll end up with chewy, sad pastry.
  • The sparkling water isn't decoration; it genuinely makes the filling lighter and more delicate than if you just used milk or extra yogurt, and it's the difference between good and unforgettable.
  • Phyllo dries out fast, so keep unused sheets covered with a barely damp towel while you work, not soaking wet or they'll get gummy.
03 -
  • Buy your phyllo from a store with good turnover and thaw it overnight in the fridge—frozen-then-rushed phyllo cracks and tears, while properly thawed dough is silky and forgiving.
  • The egg yolk glaze isn't just for looks; it gives you a visual signal of doneness—when it's deep golden, your pie is perfectly baked through.
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