Gluten-Free Traditional Serbian Gibanica
Discover the irresistible charm of Gluten-Free Traditional Serbian Gibanica, a comforting Balkan delicacy reimagined for gluten-free kitchens. This savory layered pastry features sheets of flaky gluten-free phyllo dough interwoven with a rich, velvety filling made from creamy feta, cottage cheese, eggs, and tangy Greek yogurt. Enhanced with sparkling water for a perfectly fluffy texture and butter for that golden, crispy finish, this dish is baked to perfection in just 40 minutes. Perfect for sharing, this gluten-free gibanica serves as a show-stopping centerpiece for gatherings, brunch, or as a satisfying snack. Whether enjoyed warm or at room temperature, it guarantees a crowd-pleasing fusion of traditional Serbian flavors tailored for modern dietary needs.
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Recipe Information
Ingredients
- 1 package (approximately 300 grams) Gluten-free phyllo dough
- 400 grams Feta cheese
- 200 grams Cottage cheese
- 4 large Eggs
- 200 grams Greek yogurt
- 100 grams Butter
- 100 milliliters Sparkling water
- 1 teaspoon Salt
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13 inch (23x33 cm) baking dish with a bit of melted butter.
In a large mixing bowl, crumble the feta cheese and combine it with the cottage cheese.
Whisk the eggs in a separate bowl until frothy, then add them to the cheese mixture. Stir well.
Add the Greek yogurt, melted butter (reserving about 1 tablespoon for brushing), sparkling water, and salt to the mixture. Stir until everything is well combined and smooth.
Place one sheet of gluten-free phyllo dough in the greased baking dish, allowing the edges to slightly hang over the sides. Use a pastry brush to lightly coat the dough with melted butter.
Spread a few spoonfuls of the cheese mixture evenly over the phyllo sheet. Add another phyllo sheet on top and repeat the layering process, alternating between phyllo sheets and cheese mixture, until all the filling is used. Finish with a phyllo sheet on top.
Fold the overhanging edges of the dough back over the top layer to seal the pastry. Brush the top generously with the remaining melted butter.
Using a sharp knife, score the top layer of the pastry into squares or diamonds to make it easier to cut after baking.
Bake in the preheated oven for 35-40 minutes, or until the gibanica is golden brown and crispy on top.
Remove from the oven and let it cool slightly before cutting and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1360 mg | 453% | |
| Sodium | 8959 mg | 390% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 22.0 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 2348 mg | 181% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 968 mg | 21% | |
*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.
