Gibanica
A classic Serbian layered cheese pie made with filo pastry, eggs, yogurt, and tangy white cheese. Crispy on top, soft and rich inside — a staple of Serbian breakfasts, holidays, and family gatherings.
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Baking Pan
- 1 Pastry Brush
- Oven
Ingredients
- 500 g filo pastry
- 400 g Serbian white cheese (or feta)
- 200 ml yogurt
- 100 ml sparkling water
- 100 ml oil
- salt to taste
Instructions
- Preheat oven to 200°C (390°F). Grease a baking pan with oil.
- Crumble the white cheese into a bowl. Add yogurt, eggs, sparkling water, oil, and a pinch of salt. Mix until combined.
- Layer 2–3 sheets of filo pastry into the pan, letting the edges hang over the sides.
- Dip each remaining sheet into the cheese mixture, scrunch it lightly, and place it into the pan.
- Repeat until all sheets and filling are used.
- Fold the overhanging filo edges over the top and brush with the remaining mixture.
- Bake for 40–45 minutes until golden and crisp.
- Let rest 10 minutes before slicing.
Video
Notes
Gibanica can be made in many regional styles — drier and crisp, or softer and more custard‑like. If you prefer a fluffier texture, add a little extra sparkling water to the filling. For a richer version, mix in a spoonful of sour cream. Gibanica is traditionally served warm with a glass of yogurt and is often prepared for holidays, family gatherings, and weekend breakfasts.
