Serbian recipe
How to make Gibanica (cheese and egg pie)
gibanica
All of Serbia, a breakfast and celebration favourite
A golden pie of thin filo pastry, crumpled in layers with a filling of white cheese, eggs, milk and kajmak. It is eaten warm for breakfast, at celebrations and as a snack.
Ingredients
- 500 g filo pastry sheets
- 400 g crumbly white cheese, such as feta
- 2 tablespoons kajmak or sour cream (optional)
- 4 eggs
- 250 ml milk and 100 ml sparkling water
- 100 ml sunflower oil, plus a little for the tin
- 1 teaspoon baking powder and a pinch of salt
Method
- Heat the oven to 200°C and oil a baking tin of about 25 by 35 cm.
- Beat the eggs with the milk, sparkling water, half of the oil, the baking powder and salt. Crumble in the cheese, stir in the kajmak or sour cream if using, and mix well.
- Lay two sheets of filo in the tin. Dip or brush the other sheets one at a time in the egg mixture, crumple them loosely and lay them side by side in the tin.
- Cover with the last two sheets, pour over any remaining egg mixture and drizzle with the rest of the oil.
- Bake for 35 to 45 minutes, until puffed and deep golden and the filling is set. Rest for 10 minutes before cutting.
Made it at home? Tick it off and it goes into your kitchen passport.
Gibanica was already listed in Vuk Karadžić's Serbian Dictionary of 1818.
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