Gibanica (Serbian Cheese Pie) Recipe
A delicately layered Serbian cheese pie with crispy phyllo pastry encasing a rich, tangy blend of cheeses and eggs that creates the perfect balance of textures in every bite.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g phyllo pastry sheets (filo)</li> <li class="ingredients-single-item">500g cottage cheese</li> <li class="ingredients-single-item">300g feta cheese, crumbled</li> <li class="ingredients-single-item">200g white cheese (such as kajmak or ricotta)</li> <li class="ingredients-single-item">6 large eggs</li> <li class="ingredients-single-item">350ml plain yogurt (or sour cream)</li> <li class="ingredients-single-item">250ml sparkling mineral water (or club soda)</li> <li class="ingredients-single-item">180ml vegetable oil, plus extra for greasing</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">½ tsp freshly ground black pepper</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Large mixing bowl</li> <li class="equipment-single-item">Whisk</li> <li class="equipment-single-item">38cm x 25cm (15-inch x 10-inch) baking dish</li> <li class="equipment-single-item">Pastry brush</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 180°C (350°F). Lightly grease your baking dish with a little vegetable oil, ensuring you cover both the bottom and sides for easy removal later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl, combine the cottage cheese, crumbled feta, and white cheese. Use your hands or a fork to mix until well combined but still retaining some texture. The different cheese varieties create a complex flavor profile that's essential to authentic gibanica. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the eggs to the cheese mixture and whisk until well incorporated. The eggs will bind the filling together during baking and help create that signature custard-like interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Pour in the yogurt, sparkling mineral water, and vegetable oil. The sparkling water helps create lightness in the filling, while the oil will ensure the phyllo layers separate beautifully during baking. Add salt and pepper, then mix thoroughly until you have a smooth but slightly lumpy mixture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully unroll your phyllo pastry sheets on a clean, dry surface. Cover them with a slightly damp kitchen towel to prevent them from drying out as you work. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Take one phyllo sheet and crumple it loosely in your hands – don't worry about tearing it, this is part of the technique! The crumpling creates air pockets that will give your gibanica its distinctive texture. Dip the crumpled sheet into the cheese mixture, ensuring it's well coated but not soaking wet. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Place the cheese-covered phyllo into your baking dish. Repeat this process with all remaining sheets, layering them somewhat randomly to create a rustic appearance. Some traditional bakers arrange the phyllo more methodically, but this approach creates delightful texture variations throughout the pie. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Pour any remaining cheese mixture over the top, ensuring it seeps down between the layers. This will help bind everything together during baking. Gently press down on the phyllo to help distribute the filling evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 45-50 minutes, until the top is golden brown and crispy, and a knife inserted into the center comes out clean. The gibanica should have puffed up beautifully, with visible layers and a golden crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Remove from the oven and let it rest for 15-20 minutes before slicing. This resting time is crucial as it allows the filling to set properly, making it easier to cut neat slices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Serve warm or at room temperature, perhaps with a dollop of extra sour cream or yogurt on the side. Gibanica keeps well in the refrigerator for up to 3 days and can be gently reheated in the oven to restore its crispiness. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why does authentic Gibanica use sparkling mineral water in the recipe?
Sparkling mineral water is a traditional secret ingredient that creates air pockets within the filling, resulting in a lighter, fluffier texture. The carbonation helps the pie rise slightly during baking and prevents the filling from becoming too dense, ensuring the perfect balance between creamy and airy.
Can you freeze Serbian cheese pie for later consumption?
Yes, this Balkan pastry freezes beautifully! Once cooled completely, cut into portions, wrap individually in cling film and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 180°C oven for 15-20 minutes to restore the crispy exterior.
What's the difference between Gibanica and other Balkan cheese pies like Burek?
While both are phyllo-based pastries, Gibanica uses crumpled phyllo sheets soaked in a cheese mixture, creating a more rustic texture. Burek typically uses layered sheets with distinct layers of filling. Gibanica also contains multiple cheese varieties and eggs, giving it a custard-like interior rather than Burek's drier filling.
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