Serbian Layered Cheese Pie (Print)

A golden Balkan pastry with crispy phyllo layers and a creamy cheese blend, perfect for any meal.

# What you'll need:

→ Cheese Filling

01 - 10.5 oz cottage cheese
02 - 7 oz feta cheese, crumbled
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
08 - 1/4 teaspoon ground black pepper

→ Pastry

09 - 17.5 oz phyllo dough (approximately 12 sheets), thawed if frozen

→ Topping

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

# Directions:

01 - Set oven temperature to 350°F. Lightly grease a 9x13 inch baking dish with oil.
02 - In a large bowl, combine cottage cheese, crumbled feta, eggs, yogurt, sunflower oil, sparkling water, salt, and pepper. Whisk until the filling is smooth and evenly mixed.
03 - Place one sheet of phyllo dough in the baking dish and brush lightly with oil. Repeat with two more sheets, brushing each with oil.
04 - Spread approximately 3 to 4 tablespoons of cheese mixture evenly over the layered phyllo sheets.
05 - Add 2 to 3 phyllo sheets at a time, brushing each layer with oil, then spread cheese filling between every few layers until all filling and phyllo sheets are used. Finish with 2 sheets of phyllo on top.
06 - Brush the top phyllo layer generously with sunflower oil. For a golden glaze, optionally brush with beaten egg yolk.
07 - Using a sharp knife, cut the assembled layers into squares or diamond shapes before placing in the oven.
08 - Bake at 350°F for 35 to 40 minutes, or until the top is golden brown and crisp.
09 - Let the dish cool for 10 minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between crispy, shattered phyllo and creamy, salty cheese filling is honestly addictive and keeps you reaching for another square.
  • It comes together in just an hour but tastes like you've been cooking all day, impressing everyone at the table.
  • Equally at home as a quick snack, an elegant appetizer, or a light dinner with a salad on the side.
02 -
  • Phyllo dries out in seconds once the package is open, so work fast and keep unused sheets covered with a damp towel—I learned this the hard way with a batch of crumbly, broken sheets.
  • The sparkling water is not a gimmick; it genuinely changes the texture of the filling, making it lighter and fluffier than yogurt alone ever could.
  • Don't be stingy with the oil between layers—this is what creates those shattered, crispy sheets everyone remembers.
03 -
  • If your phyllo starts to crack as you layer, a light misting with a spray bottle keeps edges pliable without making sheets soggy.
  • The sparkling water creates lift in the filling itself; still water won't give you the same airy texture, so don't substitute.
  • Make this a day ahead and bake it fresh the morning you serve it—the filling actually gets more integrated and flavorful overnight.
Go back