User Login
Serbian cheese pie - Gibanica
Serbian cheese pie - Gibanica
3.3
42 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
This is a homemade Serbian cheese pie called Gibanica made with a crispy crust of filo dough. It is filled with different kind of cheese. The pie can be served cold or warm, as a starter or a main dish, the choice is yours.

Ingredient List for 8 servings:
Button
1 Filo dough roll
Button
4 Eggs
Button
200 gr Ricotta cheese
Button
300 gr Feta cheese
Button
200 gr Sour cream
Button
1,5 teaspoon Salt
Button
0,5 teaspoon Olive oil
Button
1 Egg yellow
Button
1 tablespoon Sparkling water
Oven temperature:
200 degrees Celsius
Instructions:
Button
Preheat the oven at 200 degrees Celsius.
Button
Mash the feta cheese together with the ricotta cheese.
Button
Whip together the eggs and the sour cream.
Button
Mix the cheese and the sour cream mixtures together.
Button
Brush a baking form with some olive oil.
Button
Put 2 layers of filo dough in the form. Brush it with some olive oil. Add some of the cheese filling on the dough and sprinkle some sparkling water and salt.
Button
Brush the top with the egg yellow and sprinkle some sparkling water on top.
Button
Place the pie in the lower part of the oven for 30 minutes, than lower the temperature to 180 degrees Celsius. Let the pie in the oven for another 10 minutes.
A selection of recipes from the same country.
This recipe is from Serbia
A vegetarian dish with ajvar relish sauce. This sauce is made of red pepper and egg plant and can be both mild or strong in taste. It is fast to prepare, and to spice up the recipe you can use some vegetarian minced meat made out of soy.
This is a traditional Serbian recipe of sauerkraut rolls stuffed with mince beef, smoked pork, rice and hot paprika, and taste delicious. This dish is often served as a festive meal at big occasions like family Saint Patron day, Christmas, New year and eastern.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.