Serbian Layered Cheese Pie (Printable)

Savory Balkan pastry layered with phyllo, cottage cheese, feta, and eggs for a golden, flavorful dish.

# What You’ll Need:

→ 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 - 1/2 teaspoon salt, adjust to taste
08 - 1/4 teaspoon ground black pepper

→ Pastry

09 - 17.6 oz phyllo dough, about 12 sheets, thawed if frozen

→ Topping

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

# How-To:

01 - Preheat oven to 350°F (180°C). Lightly grease a 9x13 inch baking dish with oil.
02 - In a large bowl, combine cottage cheese, crumbled feta, eggs, yogurt, sunflower oil, sparkling water, salt, and pepper. Mix thoroughly until smooth.
03 - Place one sheet of phyllo dough in the baking dish and brush lightly with sunflower oil. Repeat layering two more sheets, brushing each with oil.
04 - Evenly spread 3 to 4 tablespoons of the cheese filling over the layered phyllo.
05 - Layer 2 to 3 phyllo sheets at a time, brushing each with oil, then spread cheese filling between layers. Repeat until filling and phyllo are used, finishing with 2 phyllo sheets on top.
06 - Brush the top layer generously with sunflower oil. Optionally, brush with beaten egg yolk for a golden glaze. Score the assembled pie into squares or diamonds using a sharp knife.
07 - Bake for 35 to 40 minutes until the top is golden brown and crisp. Let rest for 10 minutes before serving warm or at room temperature.

# Expert Hints:

01 -
  • The phyllo becomes impossibly crispy while the filling stays silky and luxurious, creating a textural moment that feels almost indulgent for something so simple.
  • You can make it ahead and reheat it without losing its charm, making it perfect for feeding unexpected guests or feeding yourself throughout the week.
  • It's vegetarian, affordable, and requires no fancy techniques—just respect for the phyllo and a willingness to let the oven work its magic.
02 -
  • If your phyllo breaks or tears, don't panic—brush that broken sheet with oil and use it anyway; once it bakes, no one will notice, and imperfect layers often become the crispiest ones.
  • The sparkling water might sound strange, but it genuinely makes a difference in texture; flat water will work, but the filling won't be quite as light.
03 -
  • Let your phyllo thaw slowly at room temperature if it was frozen; rushing the process with heat makes it brittle and prone to cracking.
  • Keep a spray bottle of water nearby while layering—a single light mist on each phyllo sheet before brushing with oil can help prevent tears and ensures even crisping.
Go back