Low Fat Traditional Serbian Gibanica
Experience the rich flavors of Serbia with a guilt-free twist in this Low Fat Traditional Serbian Gibanica recipe. Perfectly combining layers of crisp phyllo dough with a creamy and fluffy filling made from low-fat cottage cheese, nonfat Greek yogurt, and egg whites, this dish delivers indulgent taste with minimal fat. The addition of sparkling water gives the filling a light and airy texture, while olive oil spray ensures the phyllo stays crisp without excessive grease. Ready in just over an hour, this healthier version of a Balkan classic is perfect for a crowd, offering eight delicious servings. Serve it warm for breakfast, lunch, or as a savory snack, and savor the irresistible combination of flaky and creamy in every bite.
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Recipe Information
Ingredients
- 500 grams Phyllo dough
- 500 grams Low-fat cottage cheese
- 6 large Egg whites
- 200 grams Nonfat Greek yogurt
- 100 milliliters Sparkling water
- 1 for greasing Extra virgin olive oil spray
- 1 teaspoon Salt
- 1 teaspoon Baking powder
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch baking dish with a spray of extra virgin olive oil.
In a large mixing bowl, combine the low-fat cottage cheese, nonfat Greek yogurt, egg whites, salt, and baking powder. Mix well until smooth and uniform.
Pour the sparkling water into the mixture and gently stir until well combined. The sparkling water helps achieve a fluffy texture with less fat.
Carefully unfold the phyllo dough, keeping it covered with a slightly damp kitchen towel to prevent drying out.
Place one sheet of phyllo dough into the prepared baking dish, allowing the edges to hang over the sides slightly. Lightly spray the top of the sheet with olive oil spray.
Spread a thin layer of the cheese mixture over the phyllo dough using a spoon or spatula.
Fold or crumple another sheet of phyllo dough on top, creating a ripple effect, and lightly spray it with olive oil. Spread another layer of the cheese mixture on top.
Repeat the process, alternating layers of phyllo dough and cheese mixture, until all ingredients are used, finishing with a layer of phyllo dough on top.
Tuck the overhanging edges of the phyllo dough inward to seal the gibanica. Lightly spray the top layer with olive oil to help it crisp up during baking.
Using a sharp knife, score gentle cuts into the top layer of the gibanica to create squares or diamond-shaped servings. Be careful not to cut all the way through to the bottom.
Bake the gibanica in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
Remove from the oven and allow it to cool for 10-15 minutes before slicing and serving. Enjoy this low-fat twist on a Serbian classic!
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 7678 mg | 334% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 29.0 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1564 mg | 33% | |
*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.
