Serbian Layered Cheese Pie (Printable Version)

Golden Balkan pastry featuring crispy phyllo and a rich cottage and feta cheese filling, ideal for snacks or light meals.

# What You 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 - ½ teaspoon salt (adjust to taste)
08 - ¼ teaspoon ground black pepper

→ Pastry

09 - 1.1 lb phyllo dough (about 12 sheets), thawed if frozen

→ Topping

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

# Step-by-Step:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with oil.
02 - In a large bowl, whisk together cottage cheese, feta, eggs, yogurt, sunflower oil, sparkling water, salt, and black pepper until smooth.
03 - Place one sheet of phyllo dough in the baking dish and brush lightly with oil. Repeat with 2 more sheets, brushing each with oil.
04 - Spread 3 to 4 tablespoons of the cheese filling evenly 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. Finish with 2 sheets of phyllo on top.
06 - Brush the top layer generously with sunflower oil. Optionally, brush with beaten egg yolk for a golden finish.
07 - Cut the assembled pie into squares or diamond shapes using a sharp knife.
08 - Bake for 35 to 40 minutes until the top is golden brown and crisp.
09 - Allow to cool for 10 minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between shatteringly crispy phyllo and silky cheese filling is addictive in a way that sneaks up on you.
  • It's one of those dishes that looks impressive but comes together surprisingly fast, perfect for when you want to feel like you've done something special.
  • Leftovers taste even better the next day, so you're actually setting yourself up for success.
02 -
  • The sparkling water is not a gimmick—it genuinely aerates the filling and keeps it from becoming dense and heavy, and once you taste the difference, you'll never go back.
  • Don't skip the resting time after baking; those 10 minutes are when the structure solidifies and transforms from warm custard into sliceable perfection.
  • Phyllo dries out fast, so keep unused sheets covered with a damp towel while you work, or your top layers will shatter instead of crisp.
03 -
  • If your phyllo keeps tearing, let it sit at room temperature for 15 minutes longer before opening—cold dough is brittle dough.
  • Brush every single layer of phyllo with oil; it sounds tedious but it's what creates the shatteringly crisp texture that makes this dish worth making.
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