Gibanica Gib a Neetza
Discover the irresistible charm of Gibanica Gib a Neetza, a Balkan-inspired layered cheese pie that balances flaky phyllo pastry with a creamy, savory filling. Made with a luscious blend of feta, ricotta, Greek yogurt, and perfectly seasoned with eggs and butter, this dish boasts a delightful contrast of textures and flavors. Layers of crisp, golden phyllo surround the rich cheese mixture, creating a comforting yet elegant centerpiece for any meal. Whether served warm or at room temperature, this 8-serving masterpiece is perfect for brunch, dinners, or family gatherings. With just 20 minutes of prep and a crisp, golden bake, Gibanica Gib a Neetza will quickly become a household favorite. Ideal for lovers of traditional Balkan cuisine or anyone seeking a new savory pastry experience!
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Recipe Information
Ingredients
- 500 grams Phyllo dough
- 250 grams Feta cheese
- 200 grams Ricotta cheese
- 250 grams Greek yogurt
- 3 large Eggs
- 100 milliliters Milk
- 100 grams Butter
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 2 tablespoons Vegetable oil
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish with a bit of vegetable oil and set it aside.
Melt the butter in a small saucepan or in the microwave and let it cool slightly.
In a large mixing bowl, crumble the feta cheese. Add in the ricotta cheese and Greek yogurt, and mix well until smooth.
Beat the eggs in a separate bowl and add them to the cheese mixture, stirring to combine.
Stir in the milk, melted butter, salt, and baking powder, ensuring everything is evenly incorporated.
Carefully open the phyllo dough package and unroll the sheets, keeping them covered with a damp kitchen towel to prevent them from drying out.
Place one sheet of phyllo dough in the prepared baking dish, allowing it to hang over the edges. Lightly brush it with vegetable oil.
Continue layering phyllo sheets, brushing each layer with oil, until you have used half of the dough.
Spread half of the cheese mixture evenly over the phyllo layers in the dish.
Layer more phyllo sheets on top of the cheese filling, brushing each one with vegetable oil as you go.
Spread the remaining cheese mixture over the second set of phyllo layers.
Fold the overhanging edges of the phyllo dough over the filling, then layer the remaining sheets on top, brushing each one with oil. Tuck in any excess dough neatly around the edges.
Using a sharp knife, carefully score the top layer of the pastry into squares or diamond shapes for easier cutting after baking.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
Remove the gibanica from the oven and let it cool for 10-15 minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 2.6 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 278 mg | 21% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 165 mg | 4% | |
*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.
