Gibanica
Gibanica is a traditional Serbian savory pie made with layers of thin phyllo dough (or homemade dough) filled with a mixture of cheese (usually feta or a local white cheese), eggs, and yogurt. It's a versatile dish, enjoyed for breakfast, as a snack, or a light meal, and can be found in various regional variations.
🧂 Ingredients
- 1 package (approx. 450g) Phyllo dough sheets(thawed according to package instructions)
- 400 g White cheese (like feta or Serbian 'beli sir')(crumbled)
- 4 large Eggs
- 200 ml Yogurt(plain, full-fat)
- 100 g Butter(melted, plus more for greasing)
- 50 ml Vegetable oil(for brushing phyllo)
- 0.5 tsp Salt(or to taste, depending on cheese saltiness)
- 0.25 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 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
In a large bowl, whisk together the eggs, yogurt, melted butter, salt, and pepper until well combined.
💡 Tip: Ensure the cheese is well crumbled for even distribution. - 3
Add the crumbled white cheese to the egg mixture and stir gently to combine. Do not overmix.
- 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.
💡 Tip: Work quickly to prevent the phyllo from drying out. - 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
Pour the cheese and egg filling evenly over the layered phyllo dough. Spread it out gently.
⏱️ 5 minutes - 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.
💡 Tip: You can create a decorative top layer by arranging the last few sheets artistically. - 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
Bake in the preheated oven for 40-50 minutes, or until the gibanica is golden brown and puffed up.
⏱️ 40-50 minutes💡 Tip: If the top starts to brown too quickly, you can loosely tent it with aluminum foil. - 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
💡 Pro Tips
- ✓Using a mix of feta and a milder white cheese can balance the saltiness.
- ✓If you can't find phyllo, you can make a simple homemade dough with flour, water, oil, and salt.
- ✓Gibanica is delicious served with a side of plain yogurt or sour cream.
- ✓Leftover gibanica can be reheated in the oven or a toaster oven.
🔄 Variations
- Spinach Gibanica: Add a layer of cooked, chopped spinach to the cheese filling.
- Mushroom Gibanica: Sautéed mushrooms can be added to the filling.
- Sweet Gibanica: A variation exists with a sweet filling, often using cottage cheese, sugar, and sometimes apples or jam.