Gibanica / Phyllo Cheese Pie

Using a spoon or fork, go around the baking dish and tuck in the corners and sides of the phyllo dough into the baking dish. Do this but pushing the sides and corners of the phyllo dough down into the dish using your spoon/fork.
Let the Gibanica sit on the counter for 15 minutes before placing it in the oven. This allows the phyllo sheets to absorb the liquid.
After 15 minutes, place the Gibanica in the oven and bake until golden brown and cooked through (about 45 minutes). When the top has turned golden brown, place a piece of aluminum foil on top to prevent the top of the Gibanica from getting too dark.
After 45 minutes, remove the Gibanica from the oven. It will be very puffed up, about double in size. After snapping a few pictures, cover it with aluminum foil and then with a dish towel.
Let the Gibanica cool slightly and deflate, then remove the aluminum foil and cover again with the dish towel. This prevents too much water from falling back onto the Gibanica as steam is released.
Serve at room temperature, cut into squares.

Notes

For this recipe, cottage cheese needs to be drained. To do this, simply measure out the cottage cheese and place it into a strainer. Let it sit over the sink or a bowl for about 1/2 hour before using so the excess liquid drains.
If you happen to come across some double cream feta cheese, use that instead of the cottage cheese!
Only cover the Gibanica with the foil and dish towel briefly (until it deflates and cools slightly). Then make sure to remove the foil and re-cover with the dish towel only. If the foil is left on too long, the water droplets from the steam will fall back onto the Gibanica and make it wet, which is not what you want.
Any phyllo dough will work, but try not to use sheets that are too thick. These will be labeled as “debele kore“. I prefer to use those labeled as “kore za pite i baklave” as they tend to thinner. If you don’t have imported phyllo dough in your supermarket, use any brand.