ReceptnaptárGibanica (layered cheese and egg pie)
Gibanica is one of the symbols of Serbia: filo sheets layered with curd cheese, eggs and sour cream and baked in a hot oven until golden brown. Sparkling mineral water keeps the pastry light. It appears on the table at Christmas and Easter as well as at ordinary breakfasts, and every family has its own version. It is at its best served with yogurt.
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Ingredients
Method
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- Preheat the oven to 180 °C and lightly grease a large tray of about 25x35 cm with oil.
- In a bowl, mix the curd cheese with 2 eggs, 100 ml sour cream and a pinch of salt until smooth.
- In another small bowl, whisk the oil, the rest of the sour cream, the sparkling water and the last egg - this is the topping mixture.
- Lay the filo sheets one by one in the bottom of the tray, crumbling a spoonful of the cheese filling evenly over every 2-3 sheets.
- Carry on layering like this until the pastry and filling are used up, finishing with a plain sheet on top.
- Pour the sour cream and oil mixture evenly over the top so every surface is moistened.
- Bake at 180 °C for about 35-40 minutes until golden brown.
- Leave it in the tray for 10 minutes after baking before cutting it into squares.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not smooth the sheets out completely, because air stays trapped between the slightly crumpled layers, and that is what makes gibanica light.
- Pour the topping evenly over the whole surface, because dry patches burn while over-soaked spots stay soft.
- Wait 10 minutes after baking before cutting, because while it is hot the filling has not yet set and the squares fall apart.
Frequently asked questions
Why does it need sparkling water?
The bubbles and the steam loosen the pastry, making it lighter and airier. It can also be made with still water, but the layers stay denser.
Can it be made with feta?
Yes, replace part of the curd cheese with feta for a stronger, saltier result. In that case the filling needs no salt, but do not replace all of the curd cheese.
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