Serbian Layered Cheese Pie (Printable)

Savory Balkan pastry with crisp phyllo and creamy cheese layers, perfect for snacks or light meals.

# What You Need:

→ Cheese Filling

01 - 1 1/3 cups cottage cheese
02 - 7 oz feta cheese, crumbled
03 - 4 large eggs
04 - 3.4 fl oz plain yogurt
05 - 3.4 fl oz sunflower oil
06 - 3.4 fl oz sparkling water
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper

→ Pastry

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

→ Topping

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

# Step-by-Step Guide:

01 - Preheat the oven 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. Stir until smooth and well blended.
03 - Place one sheet of phyllo dough in the baking dish and lightly brush with sunflower oil. Repeat layering 2 more sheets, brushing each with oil.
04 - Spread 3 to 4 tablespoons of the cheese mixture evenly over the layered phyllo sheets.
05 - Continue layering 2 to 3 phyllo sheets at a time, brushing each layer with oil, then spreading cheese filling intermittently until all filling and phyllo are used. Finish with 2 phyllo sheets on top.
06 - Brush the top layer generously with sunflower oil. For a golden glaze, brush with beaten egg yolk if desired.
07 - With a sharp knife, cut the assembled pastry into squares or diamond shapes.
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 -
  • It looks fancy enough for guests but comes together faster than you'd expect, with no special skills required.
  • That crackling phyllo exterior gives way to creamy, savory cheese filling that somehow satisfies every craving at once.
  • You can make it ahead, reheat it, and it tastes just as good cold the next morning with coffee.
02 -
  • If your phyllo cracks or tears, don't panic—just brush it with oil and keep going, because the filling and oil will seal everything together as it bakes into one golden whole.
  • Don't skip the sparkling water because even though it seems odd, it keeps the filling from being dense and heavy, and that's the difference between good gibanica and the kind that sticks with you.
03 -
  • Cut the pie before baking rather than after—the phyllo shatters much more cleanly when you score it first, and your pieces will look intentional instead of jagged.
  • If your phyllo has already thawed and is starting to dry, cover it with a kitchen towel and you can still make it work, as long as you brush every single layer with oil.
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