Low Sodium Traditional Serbian Gibanica
Discover the rich flavors of Balkan cuisine with this Low Sodium Traditional Serbian Gibanica—a lighter version of the beloved layered cheese pie. This recipe retains the authentic, flaky texture and indulgent creamy filling while using low-sodium feta and cottage cheese for a heart-healthier option. Layers of delicate phyllo dough are paired with a tangy mixture of cheeses, unsalted Greek yogurt, eggs, and a hint of olive oil, offering a perfect balance of savory and satisfying. The secret lies in the crumbled phyllo technique, creating a beautifully textured bake that’s golden and crisp on top. Ready in under an hour, this gibanica is ideal for family meals, gatherings, or a comforting treat served warm or at room temperature. Keywords: "Low Sodium Gibanica," "Traditional Serbian Recipe," "Heart-Healthy Cheese Pie," "Flaky Phyllo Pastry."
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Recipe Information
Ingredients
- 12 pieces (about 1 package) Phyllo dough sheets
- 200 grams Low-sodium feta cheese
- 300 grams Low-sodium cottage cheese
- 200 grams Plain Greek yogurt (unsalted)
- 3 large Eggs
- 120 milliliters Whole milk
- 60 milliliters Olive oil
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt substitute (optional)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
In a large bowl, crumble the low-sodium feta cheese and mix it with the cottage cheese.
Add the Greek yogurt, eggs, whole milk, olive oil, and baking powder to the cheese mixture. Mix until well combined and creamy. If desired, stir in the salt substitute to taste.
Lay one phyllo sheet flat in the prepared baking dish and gently brush it with a very light layer of olive oil. Allow the edges to hang over the sides of the dish. Repeat this process with 3 more phyllo sheets, layering them but not pressing them down tightly.
Spoon about 1/3 of the cheese mixture over the layered phyllo sheets, spreading it evenly.
Tear one phyllo sheet into smaller pieces and lightly crumple them, then layer them over the cheese mixture. This creates the signature texture of gibanica.
Repeat the cheese and crumpled phyllo layering process two more times, ending with a cheese mixture layer.
Fold the overhanging edges of the bottom phyllo sheets over the top of the final cheese layer. Lay 2 more whole phyllo sheets on top, brushing the surface lightly with olive oil for a golden finish.
Using a sharp knife, score the top phyllo layers into serving-sized squares or rectangles to make cutting easier after baking.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crisp.
Allow the gibanica to cool for 10 minutes before slicing and serving warm. It can also be enjoyed at room temperature.
Nutrition Facts
Calories |
17245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.0 g | 410% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 713 mg | 238% | |
| Sodium | 32381 mg | 1408% | |
| Total Carbohydrate | 2952.0 g | 1073% | |
| Dietary Fiber | 194.6 g | 695% | |
| Total Sugars | 24.3 g | ||
| Protein | 488.5 g | 977% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1649 mg | 127% | |
| Iron | 102.1 mg | 567% | |
| Potassium | 6742 mg | 143% | |
*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.
