Gibanica (Serbia)
Gibanica is a beloved Serbian pastry that showcases layers of flaky dough and a rich filling of cheese, eggs, and sometimes spinach or other greens. This savory pie is known for its delightful texture, combining crispy, golden layers on the outside with a soft, creamy center. This filo pie was so crispy and delicious! I’ve never made anything like it, but the magic lies in the soft, spongy center paired with the crispy exterior and salty feta. And it’s so simple to prepare! Traditionally served as a snack, appetizer, or even a main dish, Gibanica is a comforting favorite enjoyed by many. A huge thank you to Sarah and Pavle for the recipe and all the help!
Pastry
- 450g filo pastry
- Water/oil mixture to keep the pastry from drying out (1:1 ratio); ~¼ vegetable oil: ¼ cup water
- 1 egg, beaten
- 2 Tbsp sesame seeds (optional)
Filing
- 350g feta
- 10g baking powder
- ½ tsp salt (adjust for feta)
- 100mL-150mL water (if your feta is in brine, use that)
- ½ cup vegetable oil
- ¼ cup sour cream
- 3 eggs, beaten
Step 1
Preheat oven to 200C
Oil cake tin (I used 23cm spring corm pan)
Step 2
Crumble feta into a large bowl (you want both small and some larger chunks as well)
Add eggs, sour cream, oil, water, salt, & baking powder to the bowl with feta
Whisk to combine
Step 3
Lay 1 sheet of pastry into the oiled tin and brush with oil/water mix
Lay the second sheet of pastry on top of the first one and again brush with oil/water mix - The dough sheets should hang over the edges of the baking tin. When you’re finished with filling the pie, you will seal it using these overlapping pieces of pastry.
Step 4
Lightly scrunch 1 sheet of pastry and dip into the bowl with the feta egg mixture, squeeze out excess liquid and place into tin
Repeat the above scrunching and dunking process with remaining pastry sheets (save 2 for the end)
Step 5
Cover entire pita with 2 sheets of pastry on top: tuck around the sides to enclose
Brush with beaten egg
(optional) Sprinkle sesame seeds on top
Step 6
Use a fork to poke a few holes in the top of the pie
Place in the oven, cook 5 mins then reduce temp. to 185 C and bake 40-45 mins
Place under the broiler for 1-2 mins to get an extra golden top.
