Serbian cheese filo pie (Gibanica)

1. Preheat the oven to 200 °C and oil a baking tin of about 25 × 35 cm.

2. In a large bowl, beat the eggs, add the yoghurt, half the oil, the baking powder and the salt, then crumble in the curd cheese and white cheese and mix (you'll get a loose, slightly runny filling).

3. Lay 2 filo sheets in the bottom of the tin and brush with oil.

4. Scrunch the remaining sheets one at a time (this makes it airy), dip them in the filling and arrange them loosely, in waves, side by side in the tin until all the sheets and filling are used up.

5. Drizzle the top with the remaining oil and filling and bake for 35-40 minutes until puffed and deep golden brown.

6. Rest for 10 minutes, then cut into squares and serve warm with yoghurt or kefir – the queen of Serbian breakfasts and festive tables.

Tip: Gibanica is one of Serbia's national dishes; at Christmas a coin is baked into it for luck. You can replace the sirene with feta – in that case use less salt in the filling.