I have recently been on a short road trip to Vienna and Budapest and since I have come back I have been itching to share this recipe with you. The reason I love this recipe so much is because it is one of those stay at home cozy dishes that brings people together and I hope that you love it too.
Traditionally, Gibanica is a pastry dish that is popular across the Balkan area and it has typically been made with home made phyllo pastry and cows milk cheese.
However now it is very common to use store brought filo pastry and to also adjust the use of any type of cheese. There are many creative versions of this recipe, it is a very versatile dish which is why nobody seems to make it in the same way.
In Serbia we serve Gibanica for breakfast, dinner or as a snack and we also serve it at traditional events such as Christmas, Easter and Slava. The women in my family have often gotten up bright and early in the morning to make Gibanica for the family for breakfast and I always remember waking up to the warmth and wonderful smell of pastry.
One thing I really do love about any traditional recipe is that it is made for the every day person and there is no fancy preparation or difficulty skill involved.
There is nothing better than having a recipe you know off by heart that you can confidently throw together and have the whole family enjoy it.
In this blog I am going to teach you how I typically make Gibanica and I hope you do try it so that you can see what the fuss is all about. Keep in my mind this is my preferred way of making it, but generally all the ingredients are the same. It is usually the quantity or type of ingredient that differs.
For this recipe you will need:
- 1 Filo Pastry Pack (500 g)
- 200 g Cow Feta
- 200 g Cottage Cheese
- 1 Cup Plain Unsweetened Yoghurt
- 5 Eggs
- Preheat your oven to 180, and grease a baking dish with oil.
- In one bowl mix together with a fork the cow feta cheese and the cottage cheese until it is nicely combined.
- In a separate bowl beat the 5 eggs and then add the plain unsweetened Yoghurt.
- To the egg and Yoghurt mixture add the the cow cheese and cottage cheese and mix well.
- In your baking dish, place 3 sheets of filo pastry at the bottom, then scrunch up and add another 3 pieces of filo pastry on top of that. Using a ladle, scoop the cheese and egg mixture and spread on the filo sheets you have layed out. Add 2 more sheets of filo pastry and add another ladle of the cheese and egg mixture. you want the filo pastry crumpled and filled in the middle. Repeat this process until you have two sheets of filo pastry left.
- The last 2 filo pastries you will use to cover the top of the pastry. Then you will spread some oil on top of the final filo pastry layers.
- Place in the oven and bake for 35 min.
- The whole pastry should be a nice golden colour when it is finished. You can poke through the pastry with a knife and this should come out clean.
I hope you enjoy making this recipe, it is really simple and easy to make!
Feel free to leave a comment and let me know if you do try making my version of Gibanica.