Serbian Gibanica recipe

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Ingredients

4 eggs
3 tablespoons sour cream
1 teaspoon salt, or to taste
18 ounces queso blanco (fresh white cheese)
¾ cup vegetable oil, plus more for brushing
¾ cup sparkling water
7 ounces crumbled feta cheese
1 teaspoon grated Parmesan cheese, or more to taste
1 cup cubed, fully cooked ham
18 ounces phyllo dough
1 tablespoon Greek yogurt
1 egg
1 teaspoon salt
1 teaspoon vegetable oil
1 tablespoon sour cream

Nutrition Info

421.9 calories
carbohydrate: 25.7 g
cholesterol: 105.3 mg
fat: 28.6 g
fiber: 0.8 g
protein: 15.1 g
saturatedFat: 9.5 g
servingSize: -
sodium: 1009.9 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 200 degrees F (95 degrees C). Grease a baking dish with oil.

  2. Whisk eggs and sour cream together in a bowl. Season with salt. Mix in queso blanco, oil, and sparkling water. Stir in feta cheese. Mix in Parmesan cheese and ham until well combined.

  3. Place 1 sheet of phyllo dough into the prepared baking dish and brush lightly with oil. Add the next phyllo dough sheet and brush with oil. Continue until you have used about 1/3 the phyllo sheets. Spread 1/2 the filling on top of the phyllo dough and smooth using the back of a spoon. Add the next 1/3 of phyllo dough sheets, brushing each sheet with oil. Spread remaining filling on top. Finish with the remaining 1/3 of phyllo dough. tucking edges into the sides of the baking dish.

  4. Beat together 1 egg, 1 teaspoon salt, 1 teaspoon oil, and sour cream and gently pour mixture over the top of the pastry in the baking dish. Spread evenly.

  5. Bake in the preheated oven until golden brown, about 35 minutes. Remove from heat and let sit 5 to 10 minutes before cutting.

Recipe Yield

12 servings

Recipe Note

Gibanica is a Serbian pastry with cheese that people usually eat for breakfast or with a meal at lunch or dinner. It is very filling and a great alternative to bread. It can be eaten warm or cold and tastes great with yogurt. Feel free to mix in bell pepper or other vegetables into the filling.

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