Dairy-Free Traditional Serbian Gibanica
Transform your culinary experience with this Dairy-Free Traditional Serbian Gibanica, a delightful plant-based twist on a beloved Balkan classic! This recipe boasts delicate layers of flaky phyllo dough enveloping a rich, creamy filling made from silken tofu, dairy-free feta-style cheese, and unsweetened plant-based yogurt. Infused with the tangy touch of sparkling water and chickpea flour as the perfect binder, this dish achieves an authentic texture while remaining entirely dairy-free. With just 20 minutes of prep and a golden, crispy bake, it's a show-stopping centerpiece for brunch, dinner, or special occasions. Garnish with fresh dill for a pop of herbal flavor, and savor this veganized take on Serbian comfort food. Perfect for dairy-free eaters, vegans, and anyone looking for a delicious way to explore international cuisine!
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Recipe Information
Ingredients
- 400 g Phyllo dough
- 400 g Silken tofu
- 200 g Dairy-free feta-style cheese
- 150 ml Unsweetened plant-based yogurt (e.g., almond or soy)
- 100 ml Plant-based milk (e.g., oat or almond)
- 2 tbsp Chickpea flour
- 100 ml Sparkling water
- 4 tbsp Olive oil
- 1 tsp Salt
- 1 tbsp Fresh dill (optional, for garnish)
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil.
In a mixing bowl, crumble the silken tofu to create a ricotta-like texture. Add the dairy-free feta-style cheese, plant-based yogurt, and salt. Mix well to combine.
In a separate small bowl, whisk together the plant-based milk, chickpea flour, and sparkling water until smooth. This mixture will act as the liquid binder for the Gibanica.
Lay out the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out. Phyllo sheets are delicate, so handle them carefully.
Layer two sheets of phyllo dough into the bottom of the prepared baking dish, letting the edges hang over the sides. Brush lightly with olive oil.
Add a portion of the tofu mixture (about 3–4 tablespoons) onto the phyllo layer and spread it evenly. Drizzle some of the liquid mixture (milk, chickpea flour, and sparkling water) over the tofu mixture.
Fold another sheet of phyllo dough into a crumpled or accordion shape and place it over the filling in the dish. Repeat the process of layering tofu mixture and folded phyllo until you have used all the filling. Be sure to reserve 2–3 sheets of phyllo dough for the top layer.
Fold the overhanging edges of the bottom layer of phyllo dough over the top. Add the last two sheets of phyllo on top, tucking in any excess dough along the edges.
Brush the top generously with olive oil and use a knife to score the top layer into portions, being careful not to cut all the way through.
Bake in the preheated oven for 35–40 minutes, or until the pastry is golden and crispy.
Let the Gibanica cool slightly before serving. Garnish with fresh dill if desired, and enjoy your dairy-free Serbian treat!
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6948 mg | 302% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 6.4 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1834 mg | 141% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
