Heart-Healthy Traditional Serbian Gibanica
Elevate your breakfast or brunch table with Heart-Healthy Traditional Serbian Gibanica, a lighter twist on the classic Balkan pastry. This savory dish layers delicate phyllo dough with a luscious mixture of low-fat feta, ricotta, creamy Greek yogurt, and a hint of sparkling water for an irresistibly airy texture. Olive oil replaces butter for a heart-friendly touch, while optional fresh dill adds a burst of herbal flavor. Ready in just an hour, this protein-packed, reduced-sodium recipe is perfect for anyone seeking a nutritious take on a traditional comfort food. Serve it warm or at room temperature for a satisfying snack, appetizer, or side dish. Perfectly flaky, flavorful, and guilt-free, this gibanica is a must-try addition to your healthy recipe repertoire!
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Recipe Information
Ingredients
- 12 sheets Phyllo dough
- 250 grams Low-fat feta cheese
- 250 grams Low-fat ricotta cheese
- 200 grams Plain non-fat Greek yogurt
- 4 large Eggs
- 2 large Egg whites
- 4 tablespoons Olive oil
- 1 teaspoon Low-sodium baking soda
- 50 milliliters Sparkling water
- 2 tablespoons Fresh dill (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with 1 tablespoon of olive oil.
In a large mixing bowl, crumble the low-fat feta cheese and combine it with the low-fat ricotta cheese.
Add the Greek yogurt, eggs, and egg whites to the cheese mixture. Mix thoroughly until smooth.
Sprinkle in the low-sodium baking soda and stir in the sparkling water for a fluffy texture. Add the chopped dill, if using, to enhance the flavor.
Lay one sheet of phyllo dough across the bottom of the prepared baking dish. Brush it lightly with olive oil. Repeat with 4 more sheets, brushing each layer with oil.
Pour 1/3 of the cheese mixture over the phyllo layers, spreading it evenly with a spatula.
Layer 3 more sheets of phyllo dough on top, again brushing each with olive oil, and add another 1/3 of the cheese mixture.
Repeat the layering with the remaining phyllo dough and cheese filling, finishing with a top layer of phyllo dough brushed with olive oil.
Cut the assembled gibanica into square or diamond-shaped portions to make serving easier after baking.
Bake in the preheated oven for about 40 minutes, or until the top is golden brown and crispy.
Let the gibanica cool for 10 minutes before serving to allow the layers to set. Serve warm or at room temperature.
Nutrition Facts
Calories |
2437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 5274 mg | 229% | |
| Total Carbohydrate | 157.9 g | 57% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 18.9 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2318 mg | 178% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1326 mg | 28% | |
*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.
