Montenegrin Fresh Cheese Pie (Prijesnac)

Name: Montenegrin Fresh Cheese Pie (Prijesnac)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Montenegro
Ingredients: 1 lb (450 g) fresh cow's or sheep's milk cheese (or well-drained ricotta); 4 large eggs; 1 ½ cups (360 ml) whole milk; ½ cup (120 ml) neutral oil or melted lard; 2 cups (250 g) all-purpose flour; 1 tsp (5 g) salt; ½ tsp (2 g) baking soda; ½ cup (70 g) pork cracklings (optional), roughly chopped

Пријеснац PrijesnacSay it: pree-YES-nats

By the Passport Plate editors. Published November 15, 2026.

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Prijesnac is a rustic, savory pie from the mountainous regions of northern Montenegro. Made with fresh, tangy local cheese, eggs, and a simple flour dough, it is a beloved comfort food enjoyed year-round, especially in rural households. The texture is tender yet slightly chewy with a golden crust, and the filling is rich and creamy. Sometimes cracklings (pork scratchings) are added for extra savoriness, making this an everyday dish that feels like a warm hug from the mountains.

Montenegrin Fresh Cheese Pie (Prijesnac)

Пријеснац, Prijesnac

Pronounced pree-YES-nats

Serves: 6
Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Level: Medium

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

6 servings

1 lb (450 g)450 g (1 lb) fresh cow's or sheep's milk cheese (or well-drained ricotta)
4 large eggs
1 ½ cups (360 ml)360 ml (1 ½ cups) whole milk
½ cup (120 ml)120 ml (½ cup) neutral oil or melted lard
2 cups (250 g)250 g (2 cups) all-purpose flour
1 tsp (5 g)5 g (1 tsp) salt
½ tsp (2 g)2 g (½ tsp) baking soda
½ cup (70 g)70 g (½ cup) pork cracklings (optional), roughly chopped

Method

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with oil or lard.
In a large bowl, crumble the fresh cheese with your hands or a fork until it has a coarse texture. Add the eggs, milk, oil or lard, salt, and baking soda; whisk until well combined and smooth.
Gradually stir in the flour, mixing until you have a thick, pourable batter similar to pancake batter. Fold in the chopped pork cracklings if using.
Pour the batter into the prepared baking dish and gently shake to level the surface.
Bake on the middle rack for 40-45 minutes until the top is deep golden brown, the edges are crisp, and a skewer inserted in the center comes out clean.
Remove from the oven and let cool in the dish for 10 minutes before slicing into squares.
Serve warm or at room temperature.

Regional variants

Some families add a handful of chopped fresh herbs such as parsley or chives to the batter. In certain mountain villages a thinner, layered version is made by dividing the batter and spreading it between two sheets of dough.

Cook's notes

Use the freshest possible cheese for the best tangy flavor; if ricotta is too wet, drain it in cheesecloth for 30 minutes.
For a crispier crust, brush the top with a little extra oil or beaten egg before baking.
Leftovers reheat beautifully in a 350°F (175°C) oven for 10 minutes.

Serve with

A glass of cold buttermilk, a simple green salad, or smoked meats.

Make ahead and storage

Can be baked a day ahead and reheated in the oven; it also freezes well for up to one month.

Montenegrin Fresh Cheese Pie (Prijesnac)