The Irresistible Charm of Serbian Gibanica: A Flaky, Cheesy Delight

Ingredients You'll Need

For the phyllo dough:

• 1 package of phyllo dough (16 oz, thawed if frozen)
• 1/2 cup melted butter (or a mix of melted butter and olive oil)

For the cheese filling:

• 2 cups feta cheese (crumbled)
• 1 cup ricotta cheese
• 1 cup cottage cheese
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup finely chopped fresh parsley (optional)
• Salt and pepper to taste

For assembly:

• 1 tablespoon olive oil (for greasing the pan)

Preparing the Cheese Filling

Begin by preparing the cheese filling. In a large bowl, combine the crumbled feta cheese, ricotta cheese, and cottage cheese. Mix these cheeses until well blended. Add the eggs one at a time, beating well after each addition. Stir in the sour cream until the mixture is smooth and creamy. If you’re using parsley, fold it in at this stage for a touch of freshness. Season with salt and pepper to taste, keeping in mind that feta cheese can be quite salty.

Assembling the Gibanica

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). This ensures your Gibanica will bake evenly and develop a beautiful, golden crust.
2. Prepare the Baking Dish
   Lightly grease a 9x13 inch baking dish or a similar sized pan with olive oil. This will help the phyllo dough crisp up and prevent sticking.
3. Layer the Phyllo Dough
   Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Place one sheet of phyllo dough into the prepared baking dish, brushing it lightly with melted butter. Repeat this process, layering and buttering each sheet, until you have about 6-8 sheets layered.
4. Add the Cheese Filling
   Spread a generous layer of the cheese filling evenly over the phyllo dough. Smooth it out with a spatula or spoon to ensure even distribution.
5. Top with More Phyllo
   Continue layering the remaining phyllo sheets on top of the cheese filling, brushing each sheet with melted butter as you go. Aim for about 6-8 more layers to create a good balance of flaky crust and cheesy filling.
6. Finish the Top Layer
   Once you’ve used up the phyllo dough, brush the top layer generously with melted butter. This will help create a crisp, golden-brown finish.

Baking and Serving

1. Bake the Gibanica
   Place the assembled Gibanica in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the filling is set. You can check for doneness by inserting a knife into the center; it should come out clean.
2. Cool and Slice
   Allow the Gibanica to cool in the pan for about 10-15 minutes before slicing. This helps the filling set and makes it easier to cut into neat portions.
3. Serve and Enjoy
   Gibanica can be served warm or at room temperature. It makes a great appetizer, side dish, or even a light main course. Pair it with a crisp salad or some fresh fruit for a balanced meal.

Embracing the rich flavors of Serbian cuisine, Gibanica is a true testament to the beauty of simple, yet satisfying dishes. Its flaky, buttery crust and creamy cheese filling create a harmonious blend of textures and flavors that are bound to impress. Whether you’re making it for a family dinner or a special occasion, this recipe is sure to become a cherished addition to your culinary repertoire. Enjoy the process and the delicious results!

Disclaimer: The recipes shared on this blog are intended for informational and entertainment purposes only. We do our best to ensure accuracy, but ingredient and preparation variations can alter results. Please use caution and consult a medical professional if you have dietary restrictions or health concerns. The blog and its authors are not liable for any adverse effects or consequences resulting from the use of the recipes provided. Always prioritize your health and safety when cooking.