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Gibanica: recipe illustration
Breakfast

Gibanica

Savoury Serbian layered pastry made of sheets of phyllo alternated with a mixture of fresh cheese, eggs and yoghurt. Golden and soft, it is served warm at breakfast or as an accompaniment to a meal.

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Ingredients

Ingredients

Appareil

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 180°C. Mix the crumbled feta, cottage cheese, beaten eggs, yoghurt, flour, baking powder and salt to make the filling.
  2. Butter a rectangular dish about 30 by 20 cm with some of the melted butter.
  3. Unroll the phyllo and cut it to the size of the dish. Keep it covered with a damp cloth so it doesn't dry out.
  4. Lay 3 sheets of phyllo in the bottom of the dish, buttering between each layer.
  5. Spread about a third of the filling over the pastry, then cover with 2 more buttered sheets.
  6. Repeat, finishing with 4 to 5 buttered sheets on top.
  7. Cut the surface into squares, drizzle with the remaining melted butter and prick a few holes with a fork to let the steam escape.
  8. Bake for 40 to 45 minutes, until the top is golden and crisp, then let it rest 10 minutes before serving warm.

Variations and tips

Spinach version. Add the cooked, well-squeezed spinach to the filling for a greener, softer gibanica.

Making do. Phyllo pastry is sold in supermarkets in the fresh or frozen section; if needed, use brick sheets or filo.

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Original Ecomely recipe.