Serbian Layered Cheese Pie (Printable)

Savory Balkan pastry with crispy phyllo and a creamy blend of cottage cheese, feta, and eggs.

# What You'll Need:

→ Cheese Filling

01 - 1 1/3 cups cottage cheese
02 - 7 oz feta cheese, crumbled
03 - 4 large eggs
04 - 1/2 cup plain yogurt
05 - 3 tbsp sunflower oil
06 - 3 tbsp sparkling water
07 - 1/2 tsp salt, adjust 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, beaten (optional for glazing)

# Directions:

01 - Preheat the oven to 350°F. 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 with two more sheets, brushing each layer 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, brushing each with oil, then spreading cheese filling every few layers until all ingredients are used. End with two sheets of phyllo on top.
06 - Brush the top layer generously with sunflower oil. For a golden finish, optionally brush beaten egg yolk over the surface.
07 - Use a sharp knife to cut the assembled pie into squares or diamond shapes before baking.
08 - Bake for 35 to 40 minutes until the top is crisp and golden brown.
09 - Allow the dish to cool for 10 minutes before serving warm or at room temperature.

# Expert Tips:

01 -
  • It's easier than it looks, and somehow impresses everyone at the table without requiring hours of fussing.
  • The crispy-creamy contrast keeps you coming back for another bite, even when you thought you were done.
  • It works as a snack, starter, or light dinner, making it endlessly practical for real life.
02 -
  • Phyllo dries out fast once the package is open, so cover unused sheets with a damp towel while you work, or you'll end up with crispy crumbles instead of sheets.
  • That sparkling water is not optional—it's what keeps the filling light and airy rather than dense and heavy, making all the difference between good and unforgettable.
  • If your filling seems too wet, don't panic; it's supposed to be creamy, and the phyllo will crisp up as it bakes.
03 -
  • Room temperature ingredients mix more smoothly together, so pull your eggs and yogurt out of the fridge a bit before you start; cold ingredients fight against becoming a cohesive filling.
  • The moment you smell caramelizing butter rising from your oven, you'll know it's close to done; trust your nose as much as your timer.
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