Gibanica Recipe - Serbian Cheese Pie
User Reviews
4.6
Gibanica Recipe - Serbian Cheese Pie
Description
This Gibanica recipe uses a combination of cow milk feta, sour cream, cottage cheese, eggs, and whole milk to create a rich filling that balances salty and creamy flavors. The cheeses are roughly mashed and mixed with lightly beaten eggs and dairy, seasoned lightly with sea salt depending on the saltiness of the feta. The filling is poured between layers of phyllo or yufka dough in a greased baking dish, with the dough sheets overlapping the edges to seal the pie when finished.
During baking, the custard-like filling sets while the top dough layers become crisp and golden. This pie is traditionally served as a breakfast or snack in Serbian cuisine, offering a combination of texture from the soft interior to the flaky pastry exterior. Using yufka dough is a practical substitution for phyllo, particularly in regions where it's more accessible or affordable.
Properly covering unused dough sheets with a damp towel prevents drying and tearing while assembling. This pie can be made with the quantity of dough needed to completely cover and fill the dish, with any leftover dough stored tightly wrapped and used soon after.
Ingredients
- 750 g phyllo dough 1.5 lb, Note, or yufka dough
- 350 g feta cheese 12.5 oz, cow milk
- 200 g sour cream ¾ cup, cup
- 200 g cottage cheese ¾ cup
- ½ liter milk 2 cups, whole
- 5 egg
- 3 tablespoons olive oil divided
- sea salt fine, to taste
Instructions
Filling:
- Roughly mash the feta cheese with a fork in a large bowl.350 g cow milk feta
- Mix: Add the lightly beaten eggs, sour cream, cottage cheese, and whole milk, and add salt to taste. The amount of salt you need depends on how salty the feta cheese is; you should definitely try the mixture and add salt accordingly.5 eggs + 200 g cup sour cream/ ¾ cup + 200 g cottage cheese/ ¾ cup + ½ liter whole milk/ 2 cups + fine sea salt to taste
Assemble the gibanica:
- Grease the baking dish with 1 tablespoon olive oil.
- Dough: Open the packet of dough and take out two sheets of dough while keeping the rest covered at all times. Cover the dough you are not working with with a damp towel to prevent it from drying out. Work quickly.750 g phyllo or yufka dough/ 1.5 lb
- First layer: Place the first two dough sheets in the greased baking dish. The dough sheets should hang over the edges of the baking dish; when you are finished filling the pie, you will seal it using these overlapping pieces of dough.
- Dip into cheese: Place the bowl with the cheese slurry next to the baking dish. Take one dough sheet out of the packet, crumple it a bit (it doesn't matter if it breaks a little), and dip and run it through the cheese mixture. Press it lightly into your hand to give it a rough round shape, and place this crumpled dough into the baking dish.
- Make sure to keep two last sheets of dough to close the pie, but otherwise, use as many pieces of dough as needed to fill the baking dish.
- Finish: Pour the remaining cheese mixture over the crumpled dough in the dish. Fold the overlapping sheets of dough over the pie. Take the last two sheets of dough and place them over the pie as well.
- Brush: Mix the remaining 2 tablespoons of olive oil and 2 tablespoons of hot water. Brush the top of the pie with this mixture and leave it to soak on the counter while you preheat the oven to 170°C/ 340°C (about 10-15 minutes).
- Bake the gibanica for about 45 minutes or until golden brown and set. Serve hot or cold as suggested above.
Notes
- Use yufka dough as a cost-effective alternative to phyllo; either works well in the recipe.
- Keep unused dough covered with a damp towel to prevent drying out during assembly.
- Adjust salt carefully since feta cheese varies in saltiness; taste the filling before adding more salt.
- Use enough dough sheets to cover the baking dish fully and seal the filling inside.
- Store leftover dough tightly wrapped and use within a few days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 squares
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 255kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 144mg | 48% |
| Sodium | 669mg | 28% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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