Serbian layered cheese pie (Printable Version)

Crispy phyllo layers filled with rich cottage cheese, feta, and eggs for a savory Balkan delight.

# What You’ll Need:

→ Cheese Filling

01 - 1 1/3 cups cottage cheese
02 - 7 oz feta cheese, crumbled
03 - 4 large eggs
04 - 1/3 cup plain yogurt
05 - 3 1/3 tbsp sunflower oil
06 - 3 1/3 tbsp sparkling water
07 - 1/2 tsp salt, adjusted to taste
08 - 1/4 tsp ground black pepper

→ Pastry

09 - 1 lb phyllo dough (about 12 sheets), thawed if frozen

→ Topping

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

# Step-by-Step Guide:

01 - Preheat oven to 350°F (180°C). Grease a 9x13 inch baking dish with oil.
02 - Combine cottage cheese, feta, eggs, yogurt, sunflower oil, sparkling water, salt, and pepper in a large bowl. Mix thoroughly until smooth.
03 - Place one phyllo sheet in the baking dish and brush lightly with oil. Repeat with two more sheets, brushing each layer.
04 - Spread 3 to 4 tablespoons of the cheese mixture evenly over the layered phyllo.
05 - Alternate 2 to 3 phyllo sheets brushed with oil and cheese filling until all ingredients are used, finishing with two sheets of phyllo on top.
06 - Brush the top layer thoroughly with sunflower oil. Optionally, brush with beaten egg yolk for a golden surface.
07 - Cut the assembled layers into squares or diamond shapes using a sharp knife before baking.
08 - Bake for 35 to 40 minutes until the top is crisp and golden brown.
09 - Allow to cool for 10 minutes before serving warm or at room temperature.

# Additional Tips::

01 -
  • It's crispy on the outside, creamy inside, and feels fancy without demanding precision or fancy equipment.
  • The combination of cottage cheese and feta is unexpectedly forgiving—it's hard to mess up, which is exactly what makes it perfect for weeknight cooking.
02 -
  • Phyllo dries out fast, so keep your unused sheets covered with a damp towel and work steadily—panicking makes you careless with the brushing, which is where the crispy magic happens.
  • Don't skimp on the oil between layers; it's not excess, it's the vehicle that makes the phyllo shatter beautifully when you bite into it.
03 -
  • If your phyllo tears (it happens), just brush oil over the tear and layer the next sheet on top—no one will ever know, and the oil seals it beautifully.
  • Adding a tablespoon of sour cream to the filling makes it richer and tangier if you're in that mood, though it's not necessary for greatness.
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