Updated: Jul 31
Helena's Serbian Pita with Cheese and Cream
Mostly, when I want Serbian cheese pies, I always make them according to this recipe, that I got from my uncle long ago. This is Serbian traditional cheese pie call gibanica. The crusts are soft and juicy and the filling is wonderful, you will enjoy every bite. Follow recipe.
Ingredients: baking tray 25 × 40 cm, simple , total time: 40 min 8 servings
500 g thin crust
Mixture for spraying bark
1/2 bag of baking powder, 4 g
100 ml of oil
100 ml of acidic water
330 g mature cow's cream
330 g fresh crumbled cow's cheese
1 tsp of salt / if the cheese not salt
100 ml of oil
100 ml of mineral water
150 ml of milk
1/4 teaspoon of salt
Helena's Serbian Pita with Cheese and mature cow's Cream
First, you will make the pie filling
To mix all the ingredients, first mash the cheese and cream well with a fork, then add the eggs and mix the rest of the ingredients with a fork (you don't need a mixer). I added 1 teaspoon of salt because my crumbled fresh cheese was not salty.
Leave the two crusts aside, they will be used for the very top of the pie.
Coat the pan with oil on all sides with the help of a brush.
Arrange the crusts in the pan, one on top of the other, with what you will coat each crust with a spray with the help of a brush.
Put about 4 spoonfuls of filling on every third crust, and distribute it finely over the crust. Repeat the procedure with all the crusts in this way.
When you got to the end. Lay out the two back crusts and coat each one with spray.
Beat the egg with milk in a plate and add a little salt.
Separate the edges of the previously prepared pie with a knife, because this way the topping will absorb the crust better.
Spread the topping on all sides and shake the pan a little.
Turn on the oven to 180 °C and bake the prepared pie for about 25 – 30 minutes. If your oven is hotter than above, put aluminum foil. I put my pie on the lower level, because the upper heater burns stronger than the lower one, and you can put the pie on the middle level. As soon as the crust acquires color and starts to rise, put aluminum foil and continue baking for 10 – 15 minutes. Remove the foil for the last 5 minutes and continue baking. When the pie is nicely browned and colored, take it out of the oven.
Sprinkle the finished pie with a little water and cover with a clean kitchen towel. When the pie has cooled a little (after 20 minutes), cut it into cubes. Enjoy in every bite!
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