Gibanica: The Balkan Treasure
An irresistible cheese pie with crispy phyllo layers and a creamy, melt-in-your-mouth heart.
70 min
Easy
Serbia
8 servings
The story behind
The first time I saw a Gibanica, I thought it was some kind of cheese lasagna, but as soon as I heard that phyllo crunch, I knew it was something special. In Serbia, it's the heart of every family gathering. I was told that the secret is 'crumpling' the dough sheets so the filling gets into every single nook and cranny, creating that unique texture. It’s the perfect Sunday breakfast of champions, served with a side of drinkable plain yogurt. It’s pure comfort food that makes you feel like you’re in a rustic kitchen in the middle of the Balkans.
Instructions
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1In a large bowl, whisk the eggs and mix them with the cheeses, sparkling water, and half of the oil until you have a thick cream.
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2Grease a baking dish with a bit of oil.
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3Place two sheets of phyllo at the bottom of the dish, letting the edges hang over slightly.
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4Now for the fun part: take a sheet of dough, crumple it like a ball of paper, dip it into the cheese mixture, and place it in the dish. Repeat until the dish is full.
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5Cover everything with the last two flat phyllo sheets and tuck in the edges.
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6Brush the top with the remaining oil and bake at 200°C (400°F) for about 40-45 minutes until golden brown and puffed up.
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7Let it rest for about 10 minutes before cutting into squares so it holds its shape.
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