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Gibanica sa Sirom i Jajima

Name: Gibanica sa Sirom i Jajima
Prep time: PT30 minutes
Cook time: PT40 minutes
Total time: PT1 hour 10 minutes
Yield: 8
Cuisine: Serbia
Ingredients: 1 package Filo dough sheets (about 450g, thawed according to package directions); 500 g Fresh cheese (sir) (preferably a soft, crumbly white cheese like feta or a Serbian 'sir' if available); 4 large Eggs; 200 g Sour cream; 100 ml Milk; 100 ml Vegetable oil (for brushing the dough); 1 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground, optional)

A traditional Serbian savory pie made with layers of thin filo dough, filled with a mixture of fresh cheese (sir), eggs, and a touch of sour cream, then baked until golden and flaky.

Förberedelsetid30 minutes

Tillagningstid40 minutes

Total tid1 hour 10 minutes

Portioner8

SvårighetsgradMedium

Original· Feb 8

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Gibanica sa Sirom i Jajima - Serbia traditional dish

🧂 Ingredienser

1 package Filo dough sheets(about 450g, thawed according to package directions)
500 g Fresh cheese (sir)(preferably a soft, crumbly white cheese like feta or a Serbian 'sir' if available)
4 large Eggs
200 g Sour cream
100 ml Milk
100 ml Vegetable oil(for brushing the dough)
1 tsp Salt(or to taste)
0.5 tsp Black pepper(freshly ground, optional)

👨‍🍳 Instruktioner

1
Preheat oven to 190°C (375°F). Lightly grease a 26-28 cm (10-11 inch) round baking dish or a rectangular baking pan.
2
In a large bowl, crumble the fresh cheese. Add the eggs, sour cream, milk, salt, and pepper. Mix well until combined.
3
Lay one sheet of filo dough in the prepared baking dish, letting the edges overhang. Brush it lightly with vegetable oil. Repeat with another sheet, placing it perpendicular to the first, and brush with oil. Continue layering and brushing with oil until you have used about half of the filo sheets, creating a base.
4
Pour the cheese and egg mixture evenly over the layered filo dough base.
5
Layer the remaining filo sheets on top of the filling, brushing each sheet with oil. Tuck the overhanging edges of the bottom layers over the top layers to seal the pie.
6
Brush the top layer generously with oil. You can score the top of the gibanica lightly with a knife to help it cook evenly.
7
Bake for 35-45 minutes, or until the top is golden brown and crispy.
8
Let the gibanica cool slightly before slicing and serving. It can be served warm or at room temperature.

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💡 Proffstips

✓Ensure your filo dough is fresh and pliable. If it's dry, it will tear easily.
✓Don't overfill the pie, as the cheese mixture will expand slightly during baking.
✓For a richer flavor, you can add a tablespoon of melted butter to the oil for brushing.
✓Gibanica is best served fresh, but leftovers can be reheated in the oven.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Add a handful of chopped fresh parsley or dill to the cheese mixture.
For a sweeter version, reduce the salt and add a tablespoon of sugar to the filling.
Some recipes include a small amount of cooked spinach or leeks in the filling.