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.
๐ง 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)
๐จโ๐ณ Instructions
- 1
Preheat your oven to 190ยฐC (375ยฐF). Grease a round baking dish (about 26-28 cm or 10-11 inches in diameter) with butter.
โฑ๏ธ 5 minutes - 2
In a large bowl, whisk together the eggs, yogurt, melted butter, salt, and pepper until well combined.
๐ก 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.
๐ก 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.
โฑ๏ธ 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.
๐ก 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.
โฑ๏ธ 5 minutes - 9
Bake in the preheated oven for 40-50 minutes, or until the gibanica is golden brown and puffed up.
โฑ๏ธ 40-50 minutes๐ก 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.
โฑ๏ธ 15 minutes
๐ก Pro Tips
- โUsing a mix of feta and a milder white cheese can balance the saltiness.
- โIf you can't find phyllo, you can make a simple homemade dough with flour, water, oil, and salt.
- โGibanica is delicious served with a side of plain yogurt or sour cream.
- โLeftover gibanica can be reheated in the oven or a toaster oven.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Spinach Gibanica: Add a layer of cooked, chopped spinach to the cheese filling.
- Mushroom Gibanica: Sautรฉed 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.