BreakfastBrunchMain Course

Gibanica (Serbian Cheese Pie)

Name: Gibanica (Serbian Cheese Pie)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: balkan, serbian
Ingredients: 500 g phyllo dough thawed; 400 g feta cheese crumbled; 250 g cottage cheese; 4 pcs egg large; 240 ml milk; 120 ml sour cream; 60 ml vegetable oil; 1 tsp baking powder; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 30 g butter melted

Gibanica is a traditional Serbian savory pastry, often enjoyed for breakfast or as a light meal. Layers of flaky phyllo dough are filled with a rich mixture of cheeses and eggs, baked until golden brown and crispy. This recipe delivers a comforting and satisfying dish.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 6
Difficulty: Medium
Per serving: 708 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gphyllo dough, thawed
400 gfeta cheese, crumbled
250 gcottage cheese
4 pcsegg, large
240 mlmilk
120 mlsour cream
60 mlvegetable oil
1 tspbaking powder
0.5 tspsalt
0.25 tspblack pepper, freshly ground

for brushing

30 gbutter, melted

Equipment

pastry brush · fork · large bowl · medium bowl · oven · whisk · baking dish

The method

Step by step

1
Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.
About 5 min
2
In a large bowl, combine the crumbled feta cheese and cottage cheese. Mix well with a fork.
About 2 min
Cook’s note: Ensure the cheeses are thoroughly combined for an even distribution of flavor.
3
In a separate medium bowl, whisk together the eggs, milk, sour cream, vegetable oil, baking powder, salt, and black pepper until smooth.
About 3 min
Cook’s note: The baking powder helps the phyllo dough puff up and become extra flaky.
4
Lay two sheets of phyllo dough in the prepared baking dish, allowing the ends to hang over the sides. Brush lightly with melted butter.
About 1 min
Cook’s note: Keep the remaining phyllo dough covered with a damp cloth to prevent it from drying out.
5
Take two more sheets of phyllo dough, crumple them loosely into an accordion shape, and place them on top of the buttered sheets in the dish. Drizzle some of the egg and milk mixture over the crumpled phyllo.
About 2 min
6
Evenly sprinkle about one-fifth of the cheese mixture over the wet phyllo.
About 1 min
7
Repeat step 5 and 6 three more times, creating layers of crumpled phyllo, egg mixture, and cheese.
About 8 min
8
For the final filling layer, crumple the last two sheets of phyllo, place them in the dish, and drizzle with the remaining egg and milk mixture. Sprinkle with the last of the cheese.
About 2 min
9
Fold the overhanging phyllo dough from the bottom layers over the top of the pie to seal it. Brush the top generously with melted butter.
About 2 min
Cook’s note: This helps create a crisp, golden crust.
10
Bake for 45-50 minutes, or until the top is golden brown and the Gibanica is cooked through and puffed up.
About 45 min
Cook’s note: If the top browns too quickly, you can loosely cover it with foil.
11
Remove from the oven and let it cool slightly before slicing and serving.
About 4 min
Cook’s note: Gibanica is delicious warm, but also good at room temperature.

Per serving

Nutrition

56%Score

Calories: 707.7kcal
Protein: 26g
Carbs: 54g
Fat: 42.9g
Fibre: 1.7g
Sugar: 7.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Gibanica in an airtight container in the refrigerator.

Reheating

Reheat slices in a microwave or oven until warmed through.