Serbian Gibanica Cheese Pie
Updated: Oct 22
3 Wonderful Recipes of Serbian Salty Cheese Pie (Gibanica)
Serbian Gibanica, a traditional savory cheese pie, is beloved for its flaky layers and rich filling. This dish is not only a staple in Serbian cuisine but also a delightful treat that can be enjoyed at any time of the day. Below are three wonderful recipes, each offering a unique take on this classic dish. Choose the one that appeals to you the most, as they are all delicious in their own way.
Recipe 1: Classic Serbian Gibanica
Ingredients:
- 500g of phyllo pastry
- 400g of feta cheese
- 200g of cottage cheese
- 4 large eggs
- 200ml of yogurt
- 100ml of sparkling water
- 100ml of vegetable oil
- Salt to taste
- Freshly ground black pepper to taste
- Optional: chopped parsley for added flavor
Instructions:
1. Preheat your oven to 200°C (390°F).
2. In a large mixing bowl, crumble the feta cheese and combine it with the cottage cheese. Add the eggs, yogurt, vegetable oil, salt, and pepper. Mix well until all ingredients are thoroughly combined.
3. Take a large baking dish and lightly grease it with oil. Start layering the phyllo pastry sheets, brushing each sheet with a bit of oil to ensure they become crispy during baking. Use about half of the pastry for the base.
4. Spread half of the cheese mixture over the layered phyllo pastry. Layer more phyllo sheets on top, again brushing each with oil.
5. Add the remaining cheese mixture and top it off with the remaining phyllo sheets, ensuring to brush the top layer with oil as well.
6. Before placing in the oven, pour the sparkling water over the top of the pie to help create a soft texture.
7. Bake for about 30-40 minutes or until the top is golden brown and crispy.
8. Allow to cool for a few minutes before slicing. Serve warm or at room temperature.
Recipe 2: Spinach and Cheese Gibanica
**Ingredients:**
- 500g of phyllo pastry
- 300g of feta cheese
- 200g of ricotta cheese
- 400g of fresh spinach (or frozen, thawed and drained)
- 4 large eggs
- 150ml of milk
- 100ml of olive oil
- Salt to taste
- Freshly ground nutmeg for flavor enhancement
Instructions:
1. Preheat your oven to 200°C (390°F).
2. If using fresh spinach, wash and sauté it in a pan until wilted. If using frozen spinach, ensure it is well-drained and chopped.
3. In a large bowl, mix the feta cheese, ricotta, sautéed spinach, eggs, milk, salt, and a pinch of nutmeg until well combined.
4. Grease a baking dish with olive oil and start layering the phyllo pastry, brushing each sheet with oil as you go. Use about half of the pastry for the base.
5. Spread the spinach and cheese mixture evenly over the layered pastry.
6. Cover with the remaining phyllo sheets, brushing each with oil, and finish with a final layer brushed with oil.
7. Bake for 30-40 minutes or until the top is golden and flaky.
8. Let it cool slightly before cutting into squares. This savory pie pairs wonderfully with a side salad.
Recipe 3: Gibanica with Mixed Cheeses
Ingredients:
- 500g of phyllo pastry
- 250g of feta cheese
- 250g of grated cheese (such as mozzarella or a mix of your favorites)
- 200g of cream cheese
- 4 large eggs
- 200ml of sour cream
- 100ml of melted butter
- Salt and pepper to taste
- Optional: a sprinkle of paprika for color
Instructions:
1. Preheat your oven to 200°C (390°F).
2. In a large bowl, combine the feta, grated cheese, cream cheese, eggs, sour cream, salt, and pepper. Mix thoroughly until you have a creamy filling.
3. Grease a baking dish with melted butter. Layer half of the phyllo pastry sheets, brushing each with melted butter.
4. Spread the cheese filling evenly over the layered pastry.
5. Top with the remaining phyllo sheets, brushing each with melted butter, and ensure the top layer is well coated for a crispy finish.
6. If desired, sprinkle paprika on top for an added touch of flavor and color.
7. Bake for 30-35 minutes or until golden brown and bubbly.
8. Allow to cool slightly before serving. This version of Gibanica is perfect for gatherings and celebrations.
Conclusion
Each of these recipes offers a unique flavor profile and texture, making Serbian Gibanica a versatile dish that can be adapted to suit various tastes. Enjoy the process of making this delightful pie, and savor the delicious results!
Ingredients: cup 150 ml, simple, total time 60 min.
1/2 kg of finished pie crusts
1/2 kg of cottage cheese
3 eggs
1 cup of oil
3 cups of mineral water
2 teaspoons salt
Preparation:
Pour the mixture into a round tray and place one layer of crust at the bottom. Lightly drizzle with oil, then add another layer of crust and drizzle again with oil. Sprinkle a handful of small cheese pieces over this layer. Continue layering by adding the next crust, drizzling with oil, and sprinkling with cheese, repeating this process until all crusts and cheese are used. Start with two layers of crust, followed by cheese, and then alternate between crust and cheese.
For the filling: Combine 3 whole eggs with 1 cup of oil, 3 cups of acidic water, and 2 teaspoons of salt. Immediately cut the prepared Gibanica into 8 equal parts and evenly pour the filling over it, ensuring it spreads throughout and fills any gaps.
Place the Gibanica in the oven and bake at 200 °C for approximately 30 minutes.
Once baked, invert the Gibanica (placing the top side down) and serve.
Ingredients: cup 200 ml, very easy, 60 min
FILL:
500 g salted cow cheese.
150 g white salted Greek feta cheese / Strain well and then add the rest and mix well
3 eggs
1 cup of cheese cream
100 ml oil
SPRAYING CRUST
150 ml hot water +baking powder for spraying crust
TOPPING:
1 egg + 150 ml milk for topping
---------------------------------------------
700 gr. Thin crust (3 layers below and 2 on the side, 3 peels from above, dip the rest into the filling and put on the middle, fold the side cover and do the topping last fine.)
Bake at 200 °C for 30 min.
3. Recipe Cheese Pie
Ingredients:
500 g of thin bark
500 g of cow's cheese
3 eggs
a little salt
2 Tablespoons old cream
100 ml of oil
1 bag baking powder/ 10 g
300 ml of mineral water
Preparation:
Crumble the cow's cheese, cream, eggs, and salt.
Combine well, add baking powder and half of the oil, and gradually pour in the mineral water to get a thinner filling into which you will insert the crumpled crusts and soak them.
Mix the rest of the oil with a little carbonated mineral water.
Take a round pan, coat it with oil, and put 2 crusts in it. Coat them with a mixture of oil and mineral water.
Allow the ends to fall over the pan.
Leave 2 crusts for the top of the cheese pie.
Crumble the other crusts one by one and dip them in the egg and cheese filling.
Arrange the soaked crusts next to each other in the pan; do not compress them much.
Finally, tuck the part of the crust that falls over the pan on top, add the 2 remaining crusts on top of each other, and tuck everything in nicely so that the surface is flat.
Coat the surface of the bark with the rest of the mixture of oil and mineral water.
Cut the cheese pie into 4 parts.
So that during baking, the temperature penetrates to the bottom and everything is nicely baked.
Bake in a preheated oven at 200 °C for 30 minutes.
During that time, it will get color, but it needs to be baked at 180 °C for another 10–15 minutes in order for it to be nicely baked inside.
You can eat the cheese pie hot and cold, with some yogurt.
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food, and your heart with the joy of sharing" ☕❤️🌹
NOTE:
If you want a less crunchy gibanica and a soft pie, then after baking, sprinkle with a little water or mineral water if you want!
Cover the pie with nylon foil and keep it at room temperature; you can heat it in the oven or microwave.
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and give them a like.
Comments