Gibanica Recipe
Gibanica is a traditional Serbian cheese pie made with flaky layers of filo pastry and a rich filling of feta cheese, eggs, and sour cream. Golden, crispy, and wonderfully creamy, it's a beloved comfort food enjoyed throughout Serbia and the Balkans.
Servings: 8
Calories: 520kcal
Ingredients
- 500 g filo pastry
- 500 g white cheese/feta, crumbled
- ⅓ cup sunflower oil small cups
- 3 eggs
- ¾ cup sour cream
- Salt & pepper to taste
- ⅔ cup sparkling water
- Butter or oil for brushing
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk the eggs until smooth.
- Add the sparkling water, crumbled feta cheese, oil, and sour cream. Mix well until fully combined. Taste and add a small amount of salt if needed.
- Lightly grease a baking dish with oil.
- Place 2 sheets of filo pastry in the bottom of the prepared baking dish.
- Spread a portion of the cheese mixture evenly over the pastry.
- Add another layer of filo pastry sheets and spread more filling on top.
- Continue alternating layers of filo pastry and cheese filling until all of the filling has been used.
- Finish with a final layer of filo pastry on top.
- Lightly sprinkle the top with a little water.
- Bake for 40–50 minutes, or until the pastry is golden brown and crispy.
- Allow the Gibanica to rest for 10–15 minutes before slicing and serving.
Notes
- Keep filo pastry covered with a damp towel while assembling to prevent it from drying out.
- Traditional Serbian recipes often use white brined cheese, but feta works very well. For a richer flavor, brush some of the pastry layers with melted butter.
- Gibanica can be served warm or at room temperature.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven.