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.
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
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Line the base of a 20x20cm (8×8 inch) square tin with a square of parchment paper and grease the sides.
- Prepare the Cheese Mixture: In a large bowl, use a fork to crumble the feta cheese, leaving a few small lumps.
- Add the beaten eggs, minced garlic, grated parmesan or pecorino cheese, yogurt, milk, oil, salt, and baking powder to the bowl. Mix well.
- In a separate cup, combine the sparkling water and 1 tablespoon of oil. Have a pastry brush ready.
- Prepare the Filo Pastry: Open the filo pastry and cover it with a tea towel to prevent it from drying out.
- 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.
- Brush the base with the water/oil mixture.
- Reserve one sheet of filo for the top layer
- 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.
- Repeat with a second layer on top of the first, using up all of the cheese mixture.
- Fold in the filo on the sides and place the reserved sheet of filo on top, tucking it under the sides.
- Brush the top generously with the water/oil mixture, especially down the sides.
- 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.
- Sprinkle with sesame seeds.
- Bake for 40 minutes until golden brown.
- Allow the pie to cool for 10 minutes before slicing and serving.
- Enjoy your delicious Gibanica Cheese Pie!