Traditional Serbian Gibanica
Experience the irresistible layers of **Traditional Serbian Gibanica**, a classic Balkan pastry that blends flaky phyllo dough with a rich, savory filling. This authentic recipe features a luscious mixture of *feta cheese*, *cottage cheese*, *eggs*, and a hint of *sparkling water* for a light and airy texture. Each layer of phyllo is folded and drenched in the creamy cheese mixture, creating a beautifully golden, crispy crust with a melt-in-your-mouth interior. Perfect as a warm appetizer, side dish, or even a delightful breakfast treat, Gibanica brings comfort and nostalgia to your table in just over an hour. Impress your guests with this traditional Serbian masterpiece, beloved for its simplicity and bold flavors.
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Recipe Information
Ingredients
- 500 grams phyllo dough sheets
- 400 grams feta cheese
- 250 grams cottage cheese
- 5 large eggs
- 100 milliliters milk
- 100 grams sour cream
- 100 grams butter
- 1 teaspoon salt
- 100 milliliters sparkling water
- 2 tablespoons vegetable oil
Instructions
Preheat the oven to 180°C (350°F). Grease a baking dish (approximately 30x20 cm) with vegetable oil.
Melt the butter in a small saucepan over low heat or in the microwave and set aside to cool slightly.
In a large bowl, crumble the feta cheese and mix it with the cottage cheese. Add in the eggs, reserving one egg yolk for later glazing. Beat the eggs lightly and combine with the cheese mixture.
Pour in the milk, sour cream, melted butter (leaving a little for brushing the top), salt, and sparkling water. Mix all the ingredients thoroughly until well combined to form a slightly lumpy mixture.
Place one sheet of phyllo dough on your work surface and drizzle or brush it lightly with the prepared cheese mixture. Gently crumple it like an accordion or loosely fold it to fit the baking dish and place it inside.
Repeat the process with each phyllo sheet, layering and loosely folding them to fit beautifully into the dish, making sure each layer is well covered with the cheese mixture. Reserve about a cup of the cheese mixture for the top layer.
Once all the phyllo sheets are used, pour the remaining cheese mixture over the top, spreading it evenly.
Beat the reserved egg yolk with a little water and brush it over the top layer for a golden finish.
Bake in the preheated oven for about 40-50 minutes or until the top is golden brown and crispy.
Let it cool slightly before slicing. Serve warm or at room temperature as a delightful appetizer or side dish.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1393 mg | 61% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 332 mg | 26% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 180 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.
