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Gibanica

Gibanica (or gibanitsa) is a Serbian pastry popular throughout the Balkans, made from filo dough, similar to the Bulgarian banitsa.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 25 mins
Servings: 8 people
Calories: 460 kcal
Course: Main Course
Cuisine: Serbian

Ingredients

  • 20 oz. phyllo sheets
  • 7 eggs
  • 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

    Cup of Yum
  1. Preheat the oven to 375 F (190°C).
  2. Combine all the ingredients except the olive oil in a large bowl.
  3. Mix well until a uniform mass is obtained.
  4. Coat the rectangular baking dish with high edges with a little olive oil and place 2 sheets in it.
  5. Then place 4 sheets overlapping them so that they completely overhang the edges.
  6. Then dip 10 filo sheets into the dough.
  7. While crumpling them, line up the soaked leaves one by one in the baking dish.
  8. In the rest of the egg and dairy mixture, add 1 egg and 4 tablespoons of olive oil, salt, pepper and beat everything.
  9. 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.
  10. 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.
  11. 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.