Gibanica recipe

Serbian cheese pie in which each sheet of pastry is crumpled and dipped in a mix of fresh cheese, eggs, yogurt and sparkling water before being piled into the pan.

1 hour and 5 minutesmedium7 ingredients

Ingredients

• 500 g phyllo pastry sheets (kore)
• 500 g fresh white cow cheese (mladi sir)
• 5 eggs
• 200 ml plain yogurt
• 200 ml sparkling water
• 150 ml sunflower oil
• 2.5 tsp salt

How to make Gibanica

1. Preheat the oven to 200°C and oil a baking pan; line the bottom with 2 pastry sheets and set 2 sheets aside for the top.
2. Whisk together 500 g of crumbled fresh cow cheese, 4 eggs, 150 ml of oil, 200 ml of sparkling water, 200 ml of yogurt and 2 teaspoons of salt.
3. Take the remaining sheets one or two at a time, crumple them loosely without crushing them, dip them in the cheese mixture and lay them in the pan; this gužvara method is what gives the airy, uneven layers.
4. Fill the whole pan this way, pour over the rest of the mixture, cover with the 2 reserved sheets and cut into portions before baking.
5. Beat the last egg with the remaining 150 ml of oil and 1/2 teaspoon of salt and brush it over the top.
6. Bake for 30 to 40 minutes, until deep golden.
7. Cover with a damp cloth for 10 minutes, then serve warm with yogurt.

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