Method
Prepare the oven, dish, and phyllo
Heat the oven to 190°C (375°F). Measure 45 ml of sunflower oil into a small bowl, then brush a thin coating over a 20 x 30 cm (8 x 12 in) baking dish (for 4 servings). For a scaled batch, choose a dish that keeps the assembled pie at a similar depth. Unroll 250 g of phyllo dough, set aside two intact sheets for the base and top, and cover all sheets with a barely damp clean towel so they remain flexible.
Mix the cheese filling
Crack 3 large eggs into a large bowl and whisk until the whites and yolks are fully blended. Add 180 g of plain whole-milk yogurt, 120 ml of plain sparkling water, most of the measured oil, and 1 g of black pepper, then whisk until smooth. Crumble 200 g of feta cheese into the bowl, add 280 g of full-fat cottage cheese, and fold gently so distinct cheese curds remain. The mixture should be loose enough to coat the phyllo but not watery.
Crumple and assemble the pie
Lay one reserved phyllo sheet across the prepared dish, allowing the edges to rise slightly up the sides. Working with one sheet at a time, crumple each remaining sheet loosely, dip it into the cheese filling, and arrange it in the dish without packing it down. Spoon any filling left in the bowl into dry gaps. Cover with the final reserved sheet, tuck the edges inside the dish, and brush the top and exposed folds with the remaining oil. Wash the bowl, whisk, hands, and work surface with hot, soapy water after contact with raw egg.
Bake until puffed and safely set
Bake for 35 to 45 minutes, rotating the dish once if browning is uneven. Begin checking at 35 minutes: the top should be deeply golden, the center should no longer ripple like liquid when the dish is nudged, and no wet egg mixture should remain. Insert a clean food thermometer into the center without touching the dish; the filling must reach at least 71°C/160°F. If the top becomes dark before the center is ready, cover it loosely with foil and continue baking.
35:00Rest, cut, and serve
Let the pie stand for 10 minutes so the filling settles and the phyllo layers hold their shape. Cut into four generous portions with a serrated knife and serve while the top is still crisp and the cheese center is warm.
10:00
Smart Substitutions
- No cottage cheese? Use well-drained whole-milk ricotta in the same weight; the center will be smoother and slightly richer.
- Feta too salty? Replace up to half of it with additional cottage cheese while keeping the total cheese weight unchanged.
- No sunflower oil? Use canola, grapeseed, or another neutral cooking oil in the same amount.
- No sparkling water? Use cold still water; the pie will be slightly denser but the filling will still set properly.
Tips and Variations
- Keep the phyllo covered whenever you are not handling a sheet; exposed edges dry quickly and crack during assembly.
- Leave the feta and cottage cheese in uneven curds so each slice has distinct salty and creamy pockets.
- Arrange the coated phyllo loosely and fill visible gaps rather than pressing the mixture into a level, compact layer.
What Went Wrong?
- Dry phyllo patches Coat each crumpled sheet thoroughly and spoon remaining filling into any pale, dry gaps before adding the top sheet.
- Center is wet Continue baking under loose foil until the center is set and reaches at least 71°C/160°F on a food thermometer.
- Top browns too quickly Cover the dish loosely with foil so the filling can finish cooking without scorching the phyllo.
- Pie is dense Crumple the sheets more loosely next time and avoid pressing them down after arranging them in the dish.
Nutrition Estimate
- Fiber: 1 g per serving
- Sodium: 1190 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
