Add the cottage cheese, eggs, sugar, vanilla sugar, and milk to a tall container. Using an immersion blender, blend everything until completely smooth and creamy, with no lumps.

Fold the phyllo sheet into an accordion shape and place it vertically in the pan.
Repeat with the remaining phyllo sheets, placing them side by side until the entire pan is filled.

Tuck the pitted cherries into the folds of the phyllo, distributing them evenly throughout the pan. I decided to add a few extra cherries (add them on topping) — they make the pie even juicier. You can use other berries or a mixture of berries instead.

Carefully pour the cottage cheese mixture evenly over the entire pie. Try to distribute it well so that the mixture can flow into the folds of the phyllo.

Bake in a preheated oven at 180°C (356°F) for about 40 minutes.
About 5 minutes before the pie is done, sprinkle almond flakes over the top and return it to the oven.

Remove the finished pie from the oven and let it cool slightly. The inside stays soft and creamy, while the phyllo becomes beautifully golden and crispy around the edges.