Baked Cheese Pie with Filo Dough

I still remember the sound of filo pastry crinkling under my grandmother’s fingertips. She would hum softly while brushing each sheet with melted butter, stacking them one after another like layers of a secret she never needed to explain. The aroma of cheese and golden pastry filled the kitchen long before the timer rang, and that scent—salty, rich, unmistakably home—is one that I still chase today.

Baked cheese pie was her way of slowing the world down. It wasn’t flashy or formal, but it was never just thrown together either. It lived in that quiet place between simplicity and ritual—made with love, served with pride, and always eaten with fingers just a little greasy from butter and joy.

Now, every time I recreate that dish, I’m not just baking. I’m preserving something older than a recipe. I’m reviving her rhythm, her warmth, and her belief that comfort could be baked into every fold of filo.

What Is Baked Cheese Pie?

Baked cheese pie, sometimes known by its Balkan names like gibanica or burek sa sirom, is a savory dish that combines flaky filo pastry with a soft, cheesy filling. It’s layered, rich, and rustic—a true celebration of texture and flavor.

While there are regional variations across Eastern Europe, the Mediterranean, and the Middle East, the essence remains the same: paper-thin pastry, soft cheese, a few eggs, and butter. That’s it. No fancy tools, no obscure ingredients—just humble elements coming together to create something much greater than the sum of their parts.

Ingredients (Serves 6–8)

For the Filling and Assembly

Ingredient	Amount
Cottage cheese	500 g (2 cups)
Eggs	3 large
Crème fraîche	2 tbsp (30 g)
Salt	To taste
Filo dough sheets	400 g (14 oz)
Melted butter	100 g (½ cup)
Egg (for basting)	1 large

Directions

1. Mix the Filling

In a large mixing bowl, combine the cottage cheese, eggs, crème fraîche, and a pinch of salt. Mix gently until smooth but still textured—don’t overwork it. Set aside.

2. Prepare the Baking Dish

Preheat your oven to 180°C (350°F). Lightly grease a baking dish (about 9×13 inches) or line it with parchment paper.

3. Layer the Filo and Filling

Place one or two sheets of filo in the dish, brushing each layer with melted butter. Spoon a few tablespoons of the cheese mixture across the surface. Repeat the layering process—filo, butter, filling—until all ingredients are used. You can loosely roll or scrunch the sheets for added texture.

4. Top It Off

Brush the final layer generously with melted butter. Beat the remaining egg and gently brush it over the top to help create a shiny, golden crust.

5. Bake to Perfection

Bake in the preheated oven for 35–45 minutes, or until the pie is golden and the top is crisp. It should be deeply golden brown and slightly puffed.

6. Cool Slightly & Serve

Let the pie rest for 10 minutes before slicing. Serve warm or at room temperature. Pairs beautifully with a simple cucumber salad, yogurt, or fresh herbs.

Nutritional Information (Per Serving – Based on 8 Servings)

Nutrient	Approx. Amount
Calories	330 kcal
Protein	13 g
Carbohydrates	20 g
Total Fat	22 g
Saturated Fat	12 g
Fiber	1 g
Sodium	300 mg

A Dish with Deep Roots

Filo dough has been used in Mediterranean and Balkan kitchens for centuries, and with good reason. Unlike puff pastry, filo doesn’t puff from layers of fat—instead, it crisps and flakes into whisper-thin shards of golden delight. The contrast it creates with the creamy cheese filling is what makes this dish so addictive.

In many cultures, cheese pie isn’t just a breakfast or brunch food. It’s eaten at weddings, holidays, and family gatherings. It’s shared with neighbors, offered to guests, and made in bulk for festive tables. It’s as likely to appear on a grandmother’s table in Serbia as it is in a Greek café or a Turkish street stall.

Why You’ll Love This Recipe

This cheese pie strikes a rare balance. It’s rich but not heavy, indulgent but surprisingly simple. The cheese filling is soft and satisfying, while the filo bakes into layers that shatter beautifully with each bite. Here’s why it deserves a place in your kitchen:

• Perfect for Any Meal: Serve it warm for breakfast, with salad for lunch, or as a comforting dinner side.
• Crowd-Pleaser: It’s easy to make and even easier to love. One pan can feed a group with minimal effort.
• Make-Ahead Friendly: You can assemble it the day before and bake when needed.
• Versatile: Add herbs, change the cheese, or tweak the texture—it adapts well to your taste and pantry.

Frequently Asked Questions

Is filo dough hard to work with?

It’s delicate, yes, but not difficult. The key is to keep it covered with a damp towel while you work so it doesn’t dry out. Don’t worry if it tears—once layered, no one will notice.

What kind of cheese should I use?

Cottage cheese is classic, but ricotta, feta, or a blend all work well. For extra depth, a small amount of aged cheese like parmesan or gruyere can be mixed in.

Can I use puff pastry instead?

While puff pastry can be substituted in a pinch, it changes the dish completely. Filo creates a light, crisp texture that balances the creamy filling. Puff pastry will be denser and more buttery.

Is this pie vegetarian?

Yes, as long as you use cheese and crème fraîche that don’t contain animal rennet, this recipe is fully vegetarian. It contains no meat, making it a fantastic main or side dish for vegetarians.

Can I make it ahead?

Absolutely. You can assemble it up to a day in advance, keep it in the fridge, and bake fresh when needed. Leftovers also reheat beautifully in the oven.

Can it be frozen?

Yes. You can freeze the assembled, unbaked pie for up to a month. Bake directly from frozen, adding 10–15 minutes to the cooking time. You can also freeze leftover baked slices and reheat them in a toaster oven for a crispy texture.

Creative Variations to Try

Herb-Infused Cheese Pie

Add chopped fresh herbs like dill, parsley, or chives to the cheese filling. This brightens the flavor and adds a bit of green goodness.

Spiced Version

Add a pinch of nutmeg or crushed red pepper flakes for a warming twist. A hint of paprika or sumac can also deepen the flavor profile.

Spinach and Cheese Pie

Mix cooked spinach into the filling for a spanakopita-style variation. Make sure to squeeze out any excess water before adding.

Crustless Cheese Pie

If you’re short on filo or want to simplify the process, bake the filling mixture in a greased dish without pastry—it becomes a rich, crustless quiche.

What to Serve With It

Baked cheese pie is deeply satisfying on its own, but it pairs beautifully with:

• Cucumber and yogurt salad
• Fresh tomato and olive platter
• A drizzle of honey for sweet-savory contrast
• Soup (like lentil or tomato) for a hearty meal
• Cold herbal tea or mint lemonade for a refreshing accompaniment

Storage and Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Slice and freeze for up to 1 month. Reheat directly from frozen.
• Best Reheating Method: Oven or toaster oven at 180°C (350°F) for 10–15 minutes. Microwaving is possible but softens the pastry.

A Pie That Bridges Generations

When I bake this cheese pie now, in a modern kitchen with timers and silicone brushes, I still feel that quiet tug of memory. I still hear my grandmother humming. I still see her hands moving with calm purpose, folding sheets of filo like she was tucking us into warmth.

This pie is more than a recipe—it’s a reminder that food can be both a comfort and a connection. It bridges the gap between tradition and the now. It reminds us that we don’t need complicated ingredients or professional skills to create something that nourishes body and spirit.

Whether you’re baking it for yourself, your family, or a table of friends, it carries the same purpose: to bring joy, to share warmth, and to turn simple moments into lasting memories.

Final Thoughts

Baked cheese pie with filo dough may be built from basic ingredients, but it tells a rich story. It speaks of heritage, comfort, and resilience. It invites improvisation but rewards tradition. It is, at its core, the kind of food that brings people together—bite by golden bite.

So the next time you’re looking for something honest, easy, and deeply comforting, turn to this recipe. Layer the filo. Spoon the cheese. Watch it puff and crisp in the oven. And when it’s done, cut yourself a slice of something timeless.