Gibanica
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Prep Time
45 mins
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Cook Time
40 mins
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Total Time
1 hr 25 mins
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Servings
8 people
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Calories
460 kcal
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Course
Main Course
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Cuisine
Serbian
Gibanica
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Gibanica (or gibanitsa) is a Serbian pastry popular throughout the Balkans, made from filo dough, similar to the Bulgarian banitsa.
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Ingredients
- 20 oz. phyllo dough sheets
- 7 egg
- 6 oz. sour cream
- 8 oz. PLAIN yogurt
- 16 oz. cottage cheese
- 6 oz. feta cheese , crushed
- ¾ cup milk
- ¾ cup sparkling water
- salt , to taste depending on the salinity of the cheeses
- black pepper
- olive oil
For the brushing
- 1 egg
Equipment
- baking dish
Instructions
- Preheat the oven to 375 F (190°C).
- Combine all the ingredients except the olive oil in a large bowl.
- Mix well until a uniform mass is obtained.
- Coat the rectangular baking dish with high edges with a little olive oil and place 2 sheets in it.
- Then place 4 sheets overlapping them so that they completely overhang the edges.
- Then dip 10 filo sheets into the dough.
- While crumpling them, line up the soaked leaves one by one in the baking dish.
- In the rest of the egg and dairy mixture, add 1 egg and 4 tablespoons of olive oil, salt, pepper and beat everything.
- Fold down the edges of the filo sheets that protrude from the mold, place 2 filo sheets on top and pour this mixture evenly over the entire surface.
- Place the gibanica in the preheated oven and bake for 30 to 40 minutes. It is ready when the crust takes on a golden color.
- Once the gibanica is baked, remove it from the oven and let it cool for 10 minutes before eating it.
Notes
- It is also possible to prepare the gibanica like a banitsa, in the shape of a spiral. To do this, place all the soaked leaves in a spiral shape.
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