Best Gibanica recipe

Discover the rich flavors of traditional Serbian cuisine with this authentic gibanica recipe. Gibanica is a delightful savory pastry made with layers of flaky phyllo dough, creamy cheese, and eggs. Perfect for breakfast, lunch, or as a delicious snack, this classic dish is sure to impress your family and friends with its unique taste and texture.

Gibanica recipe

Learn how to make gibanica, a traditional Serbian pastry, with our authentic recipe. This savory dish features layers of flaky phyllo dough, creamy cheese, and eggs, making it perfect for any meal or as a tasty snack. Follow our easy steps to create a delicious gibanica that will transport you straight to Serbia.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Servings: 4

Course: Main Course, Side Dish

Cuisine: Serbian

Ingredients Method

Ingredients

  

• 400g feta cheese (Danish is best)
• 250g eggs, beaten (5 large eggs)
• 375g filo pastry
• 350g natural or Greek yogurt
• 125g oil (for batter)
• 120g grated pecorino or parmesan cheese
• 165ml milk
• 15g garlic, minced (5 cloves)
• 10g baking powder
• 125g sparkling water
• 50g egg, beaten (for egg wash, 1 large egg)
• 14g oil (for brushing)
• 8g salt
• 20g sesame seeds

Method

 

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Line the base of a 20x20cm (8×8 inch) square tin with a square of parchment paper and grease the sides.
3. Prepare the Cheese Mixture: In a large bowl, use a fork to crumble the feta cheese, leaving a few small lumps.
4. Add the beaten eggs, minced garlic, grated parmesan or pecorino cheese, yogurt, milk, oil, salt, and baking powder to the bowl. Mix well.
5. In a separate cup, combine the sparkling water and 1 tablespoon of oil. Have a pastry brush ready.
6. Prepare the Filo Pastry: Open the filo pastry and cover it with a tea towel to prevent it from drying out.
7. Layer two pieces of filo pastry in a criss-cross pattern at the bottom of the prepared tin, one covering top to bottom and the other side to side.
8. Brush the base with the water/oil mixture.
9. Reserve one sheet of filo for the top layer
10. Take a sheet of filo, crumple it up, and dip it into the cheese mixture, ensuring it is well-soaked. Scrunch it into a loose ball and place it on the base of the tin. Repeat until you have a layer of about 9 rounds.
11. Repeat with a second layer on top of the first, using up all of the cheese mixture.
12. Fold in the filo on the sides and place the reserved sheet of filo on top, tucking it under the sides.
13. Brush the top generously with the water/oil mixture, especially down the sides.
14. Bake the Pie: Beat the extra egg and mix it with any remaining cheese mixture. Pour this over the top of the pie and brush it out to the edges.
15. Sprinkle with sesame seeds.
16. Bake for 40 minutes until golden brown.
17. Allow the pie to cool for 10 minutes before slicing and serving.
18. Enjoy your delicious Gibanica Cheese Pie!