Serbian Layered Cheese Pie (Printable)

A savory Balkan dish with crispy phyllo and creamy blended cheese layers, ideal for snacks or light meals.

# What You'll Need:

→ Cheese Filling

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

→ Pastry

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

→ Topping

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

# Directions:

01 - Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish with oil.
02 - In a large mixing bowl, whisk together cottage cheese, crumbled feta, eggs, yogurt, sunflower oil, sparkling water, salt, and pepper until smooth.
03 - Place one sheet of phyllo dough in the baking dish and brush with sunflower oil. Repeat with two more sheets, brushing each with oil. Spread 3 to 4 tablespoons of cheese filling over the layers.
04 - Continue layering 2 to 3 sheets of phyllo at a time, brushing each with oil, and spreading cheese mixture between layers until all filling and phyllo are used. Finish with two phyllo sheets on top.
05 - Brush the top layer generously with oil. For a golden finish, brush with beaten egg yolk if desired.
06 - Using a sharp knife, cut the assembled pie into squares or diamonds.
07 - Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and crisp.
08 - Allow to cool for 10 minutes before serving warm or at room temperature.

# Expert Suggestions:

01 -
  • The filling stays impossibly creamy while the phyllo turns shatteringly crisp, creating this magical contrast in every bite.
  • It comes together faster than you'd expect for something that looks this impressive and tastes like you labored all day.
  • Leftovers are somehow better the next day, making it the kind of dish that rewards meal prep.
02 -
  • Don't skip the sparkling water—it might sound strange, but it's what keeps the filling from becoming dense and heavy as it bakes.
  • If your phyllo tears, just patch it with a piece of the next sheet and brush oil over the seam; nobody will ever notice.
  • Feta is already salty, so taste the filling and go easy on additional salt or you'll end up with something unpleasantly briny.
03 -
  • Keep the phyllo dough covered with a damp cloth while you work so it doesn't dry out and crack on you.
  • Don't rush the brushing step—it only takes a few extra minutes and it's directly responsible for how crispy and golden the final pie becomes.
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