Serbian Layered Cheese Pie (Printable Version)

Golden savory pastry with phyllo layers filled with cottage cheese, feta, and eggs. Perfect for snacks or light meals.

# What You'll 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 - 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

# Directions:

01 - Preheat the 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 pepper until smooth.
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 3-4 tablespoons of the cheese mixture evenly over the layered phyllo.
05 - Alternate layering 2-3 sheets of phyllo brushed with oil and spreading cheese filling between every few layers until all filling and dough are used, finishing with two phyllo sheets on top.
06 - Brush the top layer generously with sunflower oil. Optionally, brush with beaten egg yolk for a golden finish.
07 - Using a sharp knife, carefully cut the assembled pie 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 Tips:

01 -
  • The cheese filling stays custardy and luxurious while the phyllo shatters audibly under your fork, creating that perfect textural contrast.
  • It works for breakfast, lunch, dinner, or as something to bring to someone's house when you need a gift that says you care.
  • Leftovers taste just as good cold, pulled straight from the fridge on days when you want something substantial but not complicated.
02 -
  • Sparkling water really does make a difference—it aerates the filling just enough that it puffs slightly and stays tender, not dense and heavy like versions made without it.
  • Brush phyllo lightly, not generously, or you'll end up with an oily crust instead of crispy layers; learn this once and your gibanica transforms.
  • The cheese filling needs time to set after baking, so resist cutting into it immediately or it will weep and separate slightly.
03 -
  • If your phyllo keeps cracking, it's frozen solid—let it sit out longer; patience here prevents frustration later.
  • Make the filling the night before and let it sit in the fridge; flavors meld and the cheese mixture becomes easier to spread.
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