Serbian Layered Cheese Pie (Printable)

A golden layered pie featuring crispy phyllo and a rich blend of cottage cheese, feta, and eggs.

# 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 (about 12 sheets), thawed if frozen

→ Topping

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

# Step-by-Step Guide:

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 sheet of phyllo in the baking dish and brush with oil. Repeat with two more sheets, brushing each with oil.
04 - Spread 3-4 tablespoons of the cheese mixture over the layered phyllo.
05 - Alternate layering 2-3 sheets of phyllo, brushing each with oil, then spreading cheese filling between every few layers until everything is used, finishing with two 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 layers into squares or diamonds with a sharp knife before baking.
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 phyllo gets shatteringly crisp while the filling stays impossibly creamy, creating this textural magic that happens almost by accident.
  • It works for breakfast, lunch, dinner, or that moment at 4 p.m. when you need something savory and substantial without any real effort.
  • Once you master the layering, you'll find yourself making it constantly because it honestly tastes better than anything you'd buy, and people act like you've performed actual witchcraft.
02 -
  • The sparkling water is not optional if you want the filling to be light; regular water makes it heavy and sad, and I learned this the hard way by ignoring my grandmother's insistence and thinking I knew better.
  • Phyllo goes from perfectly workable to frustratingly brittle in about five minutes, so keep the sheets you're not using covered with a damp towel, and yes, I've learned this lesson multiple times and still forget sometimes.
  • Cut the pie before it bakes, not after, because trying to cut crispy phyllo after it's baked is like trying to cut a pane of glass with a butter knife.
03 -
  • A tablespoon of sour cream stirred into the filling takes it from good to unforgettable, adding this subtle tangy depth that makes people ask what you did differently.
  • If your phyllo dough starts cracking, don't panic—just patch it with another piece, brush with oil, and no one will ever know except you, and you'll keep the secret.
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