3 wonderful recipes of Serbian Salty Pie/Gibanica, choose one which you like, They are all delicious in their own way. Follow recipe.
Ingredients: cup 150 ml, very easy, 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 a round tray and put one crust on the bottom, sprinkle a little oil, then put another crust, also sprinkle it with a little oil, then scatter a handful of small cheese over it, then put the next crust, sprinkle it, scatter a handful of cheese on it and so on in order, until all the crusts and all the cheese are used up (only two crusts go down, then the cheese, and then the crust-cheese-crust-cheese,
For the filling: Mix 3 whole eggs with 1 cup of oil, 3 cups of acidic water and 2 teaspoons of salt. Immediately cut the Gibanica prepared in this way into 8 equal parts and pour over the previously prepared filling, so that it spreads evenly over the entire Gibanica and fills the holes in between.
Put the Gibanica in the oven and bake at 200 °C for about 30 min.
When it’s done, turn it over (what was up, put it down) and serve it.
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 eggs + 150 ml milk for topping
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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 it topping last fine.)
Bake at 200 °C, 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 cow's cheese, cream, eggs, and salt.
Combine well, add baking powder and half of the oil and gradually pour 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, put 2 crusts that you will coat 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!
NOTE: If you want a less crunchy gibanica and soft pie, then after baking, sprinkle with a little water or mineral water if you want!
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