GIBANICA (QUICK PASTRY WITH EGGS AND CHEESE)

Crispy on the outside, soft and cheesy on the inside, that’s the magic of gibanica, one of the most loved Balkan pastries. This traditional layered pie is made with phyllo dough, eggs, cheese, and yogurt, and it’s often served for breakfast, holidays, or family gatherings. What makes it special is the way the phyllo sheets are dipped, crumpled into little “balls,” and then layered, giving the pie a unique texture that’s both rich and fluffy. Simple ingredients, quick preparation, and an unforgettable taste – gibanica is comfort food at its finest.

Ingredients

  • 500 g (1 package) phyllo dough

  • 500 g crushed white cheese (feta, sirenje, or ricotta)

  • 5 eggs

  • 1 cup plain yogurt

  • 1 cup sparkling water (or plain water with 2 tsp baking powder)

  • ½ cup vegetable oil

  • 1 tsp salt

Preparation

  1. Preheat the oven to 200°C (390°F). Grease a baking pan.

  2. In a bowl, whisk the eggs. Add cheese, yogurt, sparkling water, oil, and salt. Mix well.

  3. Set one sheet of phyllo aside for the top. Place two dry sheets of phyllo on the bottom of the pan.

  4. Take two sheets, dip them into the egg–cheese mixture, then lightly crumple them into a ball and place them over the dry sheets.

  5. Add one dry sheet on top. Continue by dipping another two sheets, shaping them into balls, and arranging them in the pan.

  6. Repeat the layering (alternating one dry sheet and two dipped crumpled sheets) until all sheets are used.

  7. Pour any leftover egg mixture evenly over the top. Cover with the sheet you set aside.

  8. Drizzle a little oil over the top, cut into squares, and bake for 30 minutes, or until golden brown.

Enjoy!

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