A rich, crumpled phyllo pie layered with eggs, feta cheese, and kajmak, baked until golden and flaky with a custardy, tangy interior.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: baking pan, cut into squares
Garnishes: sour cream dollop
Accompaniments: yogurt, fresh tomatoes
Instructions
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1
Preheat oven to 180C. Grease a deep baking pan with oil.
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2
Whisk eggs with crumbled feta, kajmak, sparkling water, and salt until combined.
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3
Take each phyllo sheet, crumple it loosely, dip into the egg-cheese mixture, and place in the pan.
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4
Repeat until all phyllo and filling are used, creating an uneven, rustic surface.
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5
Drizzle remaining oil over the top.
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6
Bake 40-45 minutes until deeply golden and puffed. Rest 10 minutes before cutting into squares.
Did You Know?
Every Serbian grandmother claims her gibanica is the best, and no two recipes are ever exactly the same — it is the ultimate comfort food debate.
Chef's Notes
Equipment Tips
- large baking pan
- mixing bowl
- pastry brush
Garnishing
sour cream dollop
Accompaniments
yogurt, fresh tomatoes
The Story Behind Gibanica
Gibanica has been a staple of Serbian cuisine since medieval times, with roots in Byzantine pastry traditions. The crumpled phyllo technique is uniquely Serbian, distinguishing it from Greek or Turkish layered pastries. It is obligatory at Slava celebrations and Sunday breakfasts.
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