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Cheese Pie Recipe With Filo Pastry

ByPetro Neagu Published Updated
15 Comments
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This easy cheese pie recipe is a super simple yet extremely savory dessert and an unique delicacy! No special skills required, beginners will enjoy making it!

Cheese Pie Bars

cheese pie

Who doesn’t love cheese pie? This super easy cheese pie recipe is probably the most common dessert on our table. For the past 2 months or so it has been a regular and my hips are the living proof lol Every Saturday the smell of freshly baked pie is spreading around the house (and I have a hunch other houses too), making us all drooling like puppies.

Easy homemade cheese pie

I love the vanilla and yogurt addition, ingredients that give a personal touch to our cheese pie recipe. The yogurt and lemon zest combination also make this easy cheese pie recipe taste light and fresh and contribute to its softness as well.

Easy homemade cheese pie

Sometimes mom makes her own pastry sheets but it’s a bit time consuming and the pastry is not as soft as the store bought. Best if you use filo pastry as we did. Ready to learn how to make cheese pie with filo pastry? Here’s the recipe!

Cheese Pie Recipe

Easy homemade cheese pie

Ingredients:

  • 17 oz cottage cheese
  • 5 medium eggs
  • 6 tablespoons sugar
  • 1 tablespoon vanilla sugar
  • lemon zest from 1 lemon
  • pinch of salt
  • 2 tablespoons yogurt
  • pastry sheets (filo is best)

Directions:

  • Thaw the filo pastry sheets.
  • Spread them on the table or a kitchen board.
  • Mix cheese with 4 eggs, 5 tablespoons sugar, vanilla sugar, pinch of salt and lemon zest.
  • Grease a medium deep baking dish with a little oil and place three filo sheets on, one by one and each brushed with a little oil.
  • Spread 1/4 of the cheese mixture.
  • Repeat until all cheese mixture is done
  • Beat 1 egg with 2 tablespoons yogurt and a teaspoon of sugar and spread over the top.
  • Transfer the baking dish to the oven and bake in the middle for 40 minutes on medium heat.
  • Note: Add raisins, walnuts or both into composition if you prefer.
  • Serve the cheese pie as is or add powdered sugar, fruit jam or fresh fruit.

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Cheese pie recipe

Super easy homemade cheese pie
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5 from 2 votes

Super easy Homemade Cheese Pie recipe

Author: Petro Neagu

Ingredients

  • 17 oz cottage cheese
  • 5 medium eggs
  • 6 tablespoons sugar
  • 1 tablespoon vanilla sugar
  • lemon zest from 1 lemon
  • pinch of salt
  • 2 tablespoons yogurt
  • pastry sheets filo is best

Instructions

  • Thaw the filo pastry sheets.
  • Spread them on the table or a kitchen board.
  • Mix cheese with 4 eggs, 5 tablespoons sugar, vanilla sugar, pinch of salt and lemon zest.
  • Grease a medium deep baking dish with a little oil and place three filo sheets on, one by one and each brushed with a little oil.
  • Spread 1/4 of the cheese mixture.
  • Repeat until all cheese mixture is done
  • Beat 1 egg with 2 tablespoons yogurt and a teaspoon of sugar and spread over the top.
  • Transfer the baking dish to the oven and bake in the middle for 40 minutes on medium heat.
  • Note: Add raisins, walnuts or both into composition if you prefer.
  • Serve the cheese pie as is or add powdered sugar, fruit jam or fresh fruit.
Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!

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about petro

ABOUT PETRO

Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

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15 Comments

  1. I have been searching for a recipe close to my Mother’s Cottage Cheese Strudel and I think yours is the closest I’ve found so far! It looks exactly like my moms, and the ingredients all match up with my mom’s :). Thank you so much! I am going to make this and I will definitely leave a comment to let you know how it turns out!!

    Reply

  2. Sorry, I just realized I spelled your name incorrectly, Petro!

    Reply

  3. Hi Petra, I too am having trouble understanding about the rolling part. I realize the instructions are clear to you, you are the one who makes the dish and you know what you mean. But we are just having difficulty getting the picture, we’re not trying to be difficult. How many rolls will there be? Four? Do you roll them up jelly-roll style, except more loosely? That is the picture I tend to see, but am not sure. Will the rolls fill up the baking dish or is there space between them? Also, what size pan do you use and does it have sides? I like the sound and the looks of your recipe and would love to try to make it, but need to know these little details first. Thank you ever so much!

    Reply

    1. Hi Naomi. It’s just as you said, jelly roll style, just loose so when it bakes it takes a flat shape and the rolls stick together. Then you just cut it in bars. My rolls didn’t fill the whole dish, there was some space left on the sides. I used my mom’s pan which is cast iron but has the shape of a regular baking sheet, with sides. Hope all these help and I’m sorry I can’t be more helpful. I would love to try this again and show more pictures, I just seem to never find the time for it. I keep traveling and cooking/baking sort of on the go, never get the chance to settle down and make this delicious recipe again :(

      Reply

      1. Okay, thank you very much. I guess I can figure out what size dish to use on my own.

  4. this sounds like a delightful recipe but one I would walk away from because the directions are too confusing …… Rolls? What rolls? ……. Your recipe pictures show no rolls whatsoever. even when this is cut into squares there is no sign that it was ever a roll to start with ……. Can you post progressive pictures so we can see what it is you are trying to explain?

    THANKS!!

    Reply

    1. Thanks for your feedback Barbara. Although I do find the instructions more than clear, I will take additional photos next time I make this recipe and add them to the article.

      Reply

  5. I would love to try this but I don’t understand the ‘rolls’ part of the instructions.

    Reply

    1. Hi Lynne. Thanks so much for your interest in my recipe. I would love to help you figure the rolling part out, could you give me more details on what step is confusing to you? Spread the mixture on the pastry sheet then roll it loosely, lay it in the tray together with other rolls and when spreading the eggs on top, it will help the rolls blend together while baking. I find the rolling part keeps the composition together and the pie is easier to serve once baked.

      Reply
  6. Cynthia Ernest says:

    I’m a pretty serious baker but I don’t understand the directions for this one. The photos don’t look like “rolls”. Is it layers of phyllo and cheese mixture?

    Reply

    1. Hi Cynthia. They are rolls but after you pour the 1 egg x 2 tablespoons yogurt x teaspoon of sugar and bake, the pastry softens and the rolls blend together so when you cut the pie it looks as if it’s not baked into rolls. You can bake the pie without the above mentioned mixture so you have the rolls clearly defined but the pastry will become crispy and I personally don’t like it this way. I’m going to go through my photo archive and send a photo of those rolls to your inbox, if that’s fine with you.

      Reply
  7. Tina Ernspiker (@tinamernspiker) says:

    Looks wonderful! Thanks!

    Reply
  8. Birdiebee says:

    This looks so delicious. I have never heard of cheese pie until now. This a on the new list of recipes to try. Thank you for sharing a wonderful recipe.

    Reply
  9. Platter Talk says:

    Thank you for sharing this cheese pie recipe; I would love to try it. It’s so refresthing to see something this different, here in the midwestern US anyhow. Beautiful photos and great post!

    Reply

    1. Aw, thanks Dan, you are sweeter than my pie :)

      Reply