Preheat the Oven: Preheat your oven to 200°C (400°F).
Line the base of a 20x20cm (8x8 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!
