Serbian Layered Cheese Pie (Printable)

Savory Balkan pastry with crispy phyllo and a rich blend of cheeses and eggs, perfect for snacks or meals.

# Ingredient list:

→ 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 (approx. 12 sheets), thawed if frozen

→ Topping

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

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with oil.
02 - In a large bowl, combine cottage cheese, feta, eggs, yogurt, sunflower oil, sparkling water, salt, and pepper. Mix until smooth.
03 - Place one phyllo sheet in the dish and brush lightly with oil. Repeat with two more sheets, brushing each with oil.
04 - Spread 3 to 4 tablespoons of the cheese mixture evenly over the layered phyllo sheets.
05 - Alternate layering 2 to 3 phyllo sheets brushed with oil and cheese filling until all filling and dough are used, finishing with two sheets on top.
06 - Brush the top layer generously with sunflower oil. Optionally, brush with beaten egg yolk for a golden finish.
07 - Using a sharp knife, cut the layered pie into squares or diamonds before baking.
08 - Bake for 35 to 40 minutes until the top is crisp and golden brown.
09 - Allow to cool for 10 minutes. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, with most of the time spent simply waiting for the oven to work its magic.
  • The filling stays creamy and rich inside while the phyllo turns impossibly crispy and golden, creating that textural contrast that makes you keep eating.
  • It tastes elegant enough for company but casual enough to eat in your kitchen while standing at the counter in yesterday's clothes.
02 -
  • Phyllo dough is forgiving if you remember it's actually delicate—keep unused sheets covered with a damp towel or plastic wrap while you work, or they'll shatter like they've been sun-dried for weeks.
  • The sparkling water isn't a joke; it genuinely changes the texture of the filling from dense to almost cloud-like, and people will taste the difference even if they can't name it.
  • Don't skip the resting period; five more minutes of patience means the filling stays where you put it instead of seeping out the sides when you cut.
03 -
  • For extra richness, stir a tablespoon of sour cream into the filling; it adds a gentle tang that plays beautifully against the feta.
  • Use a pastry brush with soft bristles—they're kinder to phyllo than stiff ones and distribute oil more evenly, which means more even browning.
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