Cheese Pita

A baked cheese custard that splits the difference between a sweet kugel and a savory casserole. Eight beaten eggs thicken with four cups of milk, grated Monterey Jack cheese, and a full pound of cottage cheese into a slab that slices clean into twelve squares.

The butter-flour topping scattered on before baking hydrates as the custard sets beneath it, crisping into a sandy, shortbread-style crust up top. A modest amount of sugar keeps the flavor on the gentle side of sweet, which is why this works equally for brunch with a fork or for dessert with a drizzle of honey.

Cottage cheese brings the curds, Monterey Jack brings the melt, and the eggs and milk carry everything in one baking dish. The long, steady bake is what lets the custard set fully in the middle without overbrowning the top.

Pro Tips

• Add the milk slowly to the beaten eggs to avoid scrambling them before they hit the oven.
• Let the baked pita rest 10 minutes before slicing. The custard firms up as it cools and the squares hold cleanly.
• The butter-flour topping should be crumbly, not a paste. Use cold butter if yours is too soft to crumble with flour.

Variations

• Swap half the cottage cheese for farmer’s cheese or ricotta for a firmer, less curdy slice.
• Fold in a cup of drained cooked spinach for a savory green version closer to traditional Balkan gibanica.
• Drop the sugar to 2 tablespoons and serve as a side for roasted meats or soups.