👨‍🍳 조리법

1. 1

   Preheat your oven to 190°C (375°F). Grease a round baking dish (about 26-28 cm or 10-11 inches in diameter) with butter.

   ⏱️ 5 minutes
2. 2

   In a large bowl, whisk together the eggs, yogurt, melted butter, salt, and pepper until well combined.

   💡 전문가 팁: Ensure the cheese is well crumbled for even distribution.
3. 3

   Add the crumbled white cheese to the egg mixture and stir gently to combine. Do not overmix.

4. 4

   Lay one sheet of phyllo dough in the prepared baking dish, letting the excess hang over the sides. Brush it lightly with a mixture of vegetable oil and melted butter.

   💡 전문가 팁: Work quickly to prevent the phyllo from drying out.
5. 5

   Continue layering the phyllo sheets, brushing each one with the oil/butter mixture. You can crumple some sheets slightly for a more rustic texture, or lay them flat.

6. 6

   Pour the cheese and egg filling evenly over the layered phyllo dough. Spread it out gently.

   ⏱️ 5 minutes
7. 7

   Fold the overhanging edges of the bottom phyllo layers over the filling. Then, layer the remaining phyllo sheets on top, brushing each with the oil/butter mixture. Tuck the edges under the pie.

   💡 전문가 팁: You can create a decorative top layer by arranging the last few sheets artistically.
8. 8

   Brush the top layer generously with the remaining butter and oil mixture. You can score the top layer into serving portions before baking, which makes it easier to cut later.

   ⏱️ 5 minutes
9. 9

   Bake in the preheated oven for 40-50 minutes, or until the gibanica is golden brown and puffed up.

   ⏱️ 40-50 minutes

   💡 전문가 팁: If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
10. 10

    Let the gibanica cool slightly for about 10-15 minutes before slicing and serving. It can be served warm or at room temperature.

    ⏱️ 15 minutes