Gibanica
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The Tale of Gibanica
Gibanica, a layered phyllo pastry filled with cheese, belongs to the broader Balkan burek family introduced under Ottoman influence. Its name comes from the Serbian verb "gibati," to move or stir, describing the layering technique, and it's a beloved breakfast and celebration dish across Serbia.
Ingredients
Scale:· 8 servings
- 1 package phyllo pastry sheets
- 500g feta or Serbian white cheese, crumbled
- 4 eggs
- 1 cup plain yogurt
- 1/2 cup milk
- 1/2 cup vegetable oil
- Salt to taste
Instructions
- 1Preheat oven to 190°C (375°F) and grease a baking dish.
- 2In a bowl, whisk together eggs, yogurt, milk, and oil.
- 3Crumble the cheese into the egg mixture and stir to combine.
- 4Layer phyllo sheets in the baking dish, scrunching each sheet slightly and dipping or brushing with the egg-cheese mixture as you go.
- 5Continue layering until all the phyllo and filling are used, finishing with a cheese-soaked layer on top.
- 6Bake for 35-40 minutes until golden brown and set.
- 7Let rest for 10 minutes before cutting into squares.
- 8Serve warm as a breakfast dish or side.
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