Gibanica Cheese Pie Recipe
Gibanica is a savory Balkan breakfast pie with flaky phyllo layers and creamy cheese filling. Enjoy it warm or at room temperature with tea or coffee for a comforting start to your day.
Equipment
- Mixing bowl For combining the cheese filling.
- 9x13-inch baking dish To assemble and bake the Gibanica.
- Pastry Brush Essential for applying melted butter to phyllo layers.
- Whisk or Fork For blending eggs and yogurt.
- Sharp knife To score the top layers of the Gibanica before baking.
- Measuring Cups and Spoons To ensure precise ingredient quantities.
- Damp Cloth or Plastic Wrap To keep phyllo dough sheets from drying out during preparation.
- Oven Mitts For safely handling the hot baking dish.
Ingredients
- 2 cups (2 cups) Feta cheese (crumbled)
- ¼ cup Cottage cheese
- 4 large Eggs
- 1 cup Plain Greek yogurt
- ½ cup Sour cream
- ½ teaspoon Salt (adjust to taste)
- ¼ teaspoon Freshly ground black pepper
- 1 Ib Phyllo dough (store-bought or homemade) For the Pastry Layers:
- ½ cup Melted butter or neutral oil (for brushing) For the Pastry Layers:
- Sesame seeds Optional
- Nigella seeds Optional
Instructions
- Preheat and Prepare: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or oil. Measure and organize all ingredients for easy assembly.
- Make the Cheese Filling: In a bowl, mix feta cheese, cottage cheese, eggs, yogurt, sour cream, salt, and pepper. Whisk until smooth and creamy.
- Layer the Phyllo Dough: Place one sheet of phyllo in the dish, covering the base. Brush lightly with melted butter. Repeat layers, brushing each with butter. After every three sheets, add a layer of cheese filling.
- Finish and Bake: Brush the top layer generously with butter and sprinkle with sesame or nigella seeds. Score lightly into serving pieces without cutting through. Bake for 40-45 minutes until golden brown.
- Serve: Let the pie cool for 10 minutes before slicing. Enjoy warm!
