Serbian layered cheese pie (Printable)

Savory pie with layered phyllo, creamy cheeses, and a golden crisp finish for versatile serving options.

# 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 - 3.4 fl oz sunflower oil
06 - 1.7 fl oz sparkling water
07 - 1/2 teaspoon salt
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)

# How to make it:

01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish lightly with oil.
02 - Combine cottage cheese, crumbled feta, eggs, yogurt, sunflower oil, sparkling water, salt, and black pepper in a large bowl. Whisk 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.
04 - Spread about 3 to 4 tablespoons of the cheese mixture evenly over the layered phyllo sheets.
05 - Layer 2 to 3 phyllo sheets at a time, brushing each layer with oil, and spreading cheese filling between layers until all filling and dough are used. Finish with two phyllo sheets on top.
06 - Brush the top layer generously with sunflower oil. Optionally, brush with beaten egg yolk for a golden glaze.
07 - Using a sharp knife, cut the assembled layers into squares or diamond shapes before baking.
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.

# Helpful Hints:

01 -
  • It looks restaurant-fancy but comes together in under an hour, which means you can actually make it on a weeknight.
  • The contrast between crispy phyllo and creamy, tangy cheese filling is genuinely addictive—you'll find yourself reaching for another slice before dinner.
  • It's forgiving enough that small imperfections disappear once it's baked, so there's real freedom in the process.
02 -
  • Don't skip the sparkling water—it genuinely changes the texture of the filling from dense to almost mousse-like, and you'll taste the difference immediately.
  • Phyllo tears constantly if you rush it or let it dry out; keep the stack covered with a slightly damp towel and work slowly. Your patience becomes part of the recipe.
03 -
  • Use the sharpest knife you have when cutting the raw pie before baking—it prevents the phyllo from tearing and makes cleaner, more satisfying pieces.
  • If your phyllo starts to crack as you work, it's too dry; brush the stack with a little oil and cover it for a minute, and it'll become pliable again.
Go back