Serbian Layered Cheese Pie (Print Version)

Savory Balkan pie featuring crispy phyllo and creamy cheese layers, ideal for snacks or light meals.

# Components:

→ 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 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 (optional, for glazing)

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with oil.
02 - In a large bowl, mix cottage cheese, feta, eggs, yogurt, sunflower oil, sparkling water, salt, and pepper until smooth.
03 - Place one phyllo sheet in the dish and lightly brush with oil. Repeat with two more sheets, brushing each layer.
04 - Evenly spread 3 to 4 tablespoons of the cheese filling over the layered phyllo.
05 - Alternate layering 2 to 3 phyllo sheets brushed with oil and spreading cheese filling between every few layers until all filling and dough are used, finishing with two phyllo sheets on top.
06 - Brush the top layer generously with sunflower oil. Optionally, brush beaten egg yolk for a golden glaze.
07 - Use a sharp knife to cut the assembled pie into squares or diamond shapes.
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.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp phyllo and creamy, tangy cheese filling is honestly addictive.
  • It comes together in an hour and somehow feels fancy enough for guests but casual enough for Tuesday lunch.
  • One pan, minimum cleanup, and leftovers that somehow taste even better the next day.
02 -
  • If your phyllo tears or cracks as you layer it, just brush it with oil and keep going—it will fuse back together as it bakes and nobody will ever know.
  • Don't skip the sparkling water, it's what keeps the filling from becoming dense and rubbery, and it's the reason this tastes light instead of heavy.
  • Cut the pie before baking, not after, because the phyllo is too brittle once it's crispy and you'll end up with shards instead of neat pieces.
03 -
  • The egg yolk wash is optional but worth it—it gives you that deep golden color that makes people reach for a second piece before you've even finished serving the first.
  • If you're nervous about the phyllo, practice brushing oil on one sheet before you start building the pie, just to get the feel of how delicate it really is.
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