Gibanica is a traditional Serbian cheese pie made with filo dough, feta, and eggs. Simple to make, rich in flavor, and perfect for any meal.
If you love this cheesy Balkan pastry, you'll also enjoy our baked Cheesy Eggplant casserole.
Recipe Summary
- ✅ Recipe Name: Gibanica Recipe (Serbian Cheese Fillo Dough Pie)
- 🕒 Prep Time: 1 hr 15 min
- 🧑🧒🧒 Serves: 8
- 🍽️ Calories: 488 kcal per serving
- 🥣 Ingredients: Filo dough, feta cheese, eggs, kefir or buttermilk, sparkling water, sunflower or olive oil, salt.
- 👏 Why You'll Love It: Authentic Balkan taste, simple ingredients, crispy & cheesy.
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If you ever visit a Serbian home, whether in Serbia or abroad, or any home across the Balkans, chances are you'll come across gibanica.
Different names are used in various regions to refer to this beloved Balkan style cheese pie, but it remains a staple of the culinary landscape.
We often enjoy it for dinner, paired with prosciutto (pršuta), sliced cheese, and a simple Greek Salad with Tomatoes, Cucumbers, Onions, and Peppers.
Why You'll Love This Recipe
Gibanica is so prevalent in our culture that you'll find it at almost any celebration. I've been perfecting my version for years, and people often ask me for the recipe. I once shared a short video on YouTube, and the response was overwhelming, with so many requests for the full recipe. So, here is why you'll like this gibanica recipe!
- Versatile pairings: Serve it with cured meats, cheese, or a fresh side salad for a complete and satisfying meal. Try it with my Simple Red Cabbage Salad.
- Authentic taste: This recipe captures the classic flavors of traditional Serbian gibanica, just as grandma used to make it. Just like my Easy Grandma's Homemade Chicken Noodle Soup.
- Simple ingredients: Made with everyday staples like feta, eggs, and kefir; no fancy ingredients required. You just need to get filo dough.
- Crispy & cheesy: Golden and flaky on the outside, soft and cheesy inside-every bite is comfort food perfection.
- Perfect for any occasion: Whether it's a family dinner, holiday table, or potluck, gibanica is always a crowd-pleaser.
- Easy to make: With step-by-step instructions and no special techniques, this dish is beginner-friendly and foolproof.
Gibanica Ingredients
- Filo sheet (kore za gibanicu): Use medium-thickness filo sheets for the best results: not too thin (which can tear easily) and not too thick (which can make the pie dense). See the FAQs section for more tips on choosing the right kore.
- Feta cheese, crumbled: Traditional gibanica is typically made with white, brined cheese, but I like using feta cheese. You can use any white cheese you prefer, such as Bulgarian, Greek, or even a mix with ricotta or cottage cheese. Just make sure it's crumbly and not too wet.
- Large eggs
- Kefir or buttermilk: I prefer kefir because it's always in my fridge and adds a slight tang that works perfectly in savory pies. But buttermilk is an excellent substitute if that's what you have on hand.
- Sparkling water: This helps lighten the texture and creates an airy, soft interior, contrasting with the crispy top. It's one of the secrets to a perfectly balanced gibanica.
- Oil: Use a neutral oil, such as sunflower oil (traditionally used in the Balkans) or light olive oil. This helps crisp up the layers and adds richness without overpowering the cheese.
- Salt: Adjust the amount based on the saltiness of your cheese. Some feta varieties are quite salty, so taste your cheese before adding extra salt.
For brushing and layering:
- 1-2 tbsp oil
- 1-2 tbsp sparkling water
How to Make Gibanica Cheese Pie
- Preheat the oven to 200°C (390°F).
- Prepare the brushing mix: In a small cup, combine 1-2 tablespoons of oil with 1-2 tablespoons of sparkling water. You'll use this to brush each layer of fillo dough.
- Lightly grease a baking dish (I used a 9"x8" baking pan) with a small amount of the oil-sparkling water mixture.
- Layer the fillo:
- Place one sheet of fillo dough in the greased baking dish.
- Lightly brush with the oil-sparkling water mix.
- Sprinkle a bit of the crumbled feta cheese over the top.
- Repeat this layering process-fillo, brush, cheese-until you've used all but one sheet of fillo dough.
- Top layer: Place the last sheet of fillo dough on top (without cheese). Gently cut the layered pie into squares using a sharp knife.
- Prepare the egg mixture: In a separate bowl, whisk together the eggs, salt, kefir (or buttermilk), sparkling water, and ¼ cup oil until smooth.
- Pour and soak: Slowly pour the egg mixture evenly over the cut gibanica. Let it sit at room temperature for about 15 minutes to allow the liquid to soak into the layers.
- Bake: Place in the preheated oven and bake for 30-40 minutes, or until golden brown on top and fully baked through.
Serving Suggestions
- Classic style: Serve warm with a side of pršuta (prosciutto), sliced white cheese, and a fresh Balkan-style salad made with tomatoes, cucumbers, onions, and peppers.
- Breakfast or brunch: Enjoy gibanica with a glass of kefir, buttermilk, or plain yogurt, a traditional and nourishing way to start the day. Try my High-Protein Breakfast Eggs with Kefir and Cottage Cheese that also goes great with a cup of kefir.
- Party or potluck: Cut into small squares and serve as savory finger food; perfect for celebrations, picnics, or family gatherings.
- Light dinner: Pair with a simple mixed greens salad or roasted potatoes with carrots and zucchini for a satisfying, lighter meal.
- On the go: Gibanica also tastes great at room temperature; perfect for packed lunches or road trips.
- Pair a slice of my tasty gibanica with these Meat and Rice Stuffed Peppers for a true taste of home; simple, comforting, and made with wholesome ingredients.
Storage Suggestions
- Refrigerator: Store leftover gibanica in an airtight container or cover the baking dish tightly with foil or wrap. It will keep well in the fridge for up to 4 days.
- Reheating: For best results, reheat slices in the oven or toaster oven at 180°C (350°F) for 8-10 minutes to restore the crispiness. You can also warm it in a skillet over low heat. Avoid microwaving if you want to maintain the flaky texture.
- Freezer: Gibanica freezes well! Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Gibanica FAQs
Gibanica is a traditional Serbian cheese pie made with layers of fillo dough, crumbled feta cheese, and a rich egg and kefir mixture. It's baked until golden and is enjoyed warm or at room temperature.
No, gibanica and burek are different. While both are made with filo dough, burek is usually filled with meat or other ingredients and rolled or spiraled, while gibanica is layered with cheese.
For the best gibanica, choose fillo dough that is neither too thick nor too thin-medium thickness works perfectly. I usually buy Bosnian kore za gibanicu from the store, which is specifically made for this type of cheese pie. Alternatively, you can use Greek filo dough as a good substitute. Avoid very thin fillo sheets, as they can tear easily, and very thick ones, which may result in a denser, less flaky texture.
Feta is traditional, but you can mix ricotta with feta or use a dry cottage cheese for a milder flavor. Just be sure to drain it well so the filling isn't too wet.
Yes! You can assemble the dish a few hours in advance and keep it in the fridge until baking. Alternatively, you can bake it and reheat individual slices later.
Top Tip
Let the gibanica rest for 15-20 minutes after baking. This allows the layers to set, making it easier to slice and enhancing the flavor and texture.
Other Balkan Recipes You'll Love
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📖 Recipe
Gibanica Recipe (Serbian Cheese Fillo Dough Pie)
Video
Ingredients
- 500 g fillo dough 16 oz, choose a medium thickness-neither too thin nor too thick
- 500 g feta cheese crumbled
- 3 eggs large
- 1 cup kefir or buttermilk
- 1 cup sparkling water
- ¼ cup oil sunflower or light olive oil works best
- 1 teaspoon salt adjust based on the saltiness of your cheese
For brushing and layering:
- 2 tablespoon oil
- 2 tablespoon sparkling water
Instructions
- Preheat the oven to 200°C (390°F). Lightly grease a baking dish with a little of the oil-sparkling water mix.
- Prepare the brushing mix: In a small cup, combine 1-2 tablespoons of oil with 1-2 tablespoons of sparkling water. You'll use this to brush each layer of fillo dough.
- Layer the fillo:
- Place one sheet of fillo dough in the greased baking dish.
- Lightly brush with the oil-sparkling water mix.
- Sprinkle a bit of the crumbled feta cheese over the top.
- Repeat this layering process-fillo, brush, cheese-until you've used all but one sheet of fillo dough.
- Top layer: Place the last sheet of fillo dough on top (without cheese). Gently cut the layered pie into squares using a sharp knife.
- Prepare the egg mixture: In a separate bowl, whisk together the eggs, salt, kefir (or buttermilk), sparkling water, and ¼ cup oil until smooth.
- Pour and soak: Slowly pour the egg mixture evenly over the cut gibanica. Let it sit at room temperature for about 15 minutes to allow the liquid to soak into the layers.
- Bake: Place in the preheated oven and bake for 30-40 minutes, or until golden brown on top and fully baked through.
- Cool before serving: Let the gibanica rest for 15-20 minutes before cutting and serving. This helps the layers set and makes slicing easier.
Notes
- Nutrition information is an estimate and will depend on your specific ingredients.
- Filo sheet (kore za gibanicu): Use medium-thickness filo sheets for the best results: not too thin (which can tear easily) and not too thick (which can make the pie dense).
- Feta cheese, crumbled: Traditional gibanica is typically made with white, brined cheese, but I like using feta cheese. You can use any white cheese you prefer, such as Bulgarian, Greek, or even a mix with ricotta or cottage cheese. Just make sure it's crumbly and not too wet.
- Kefir or buttermilk: I prefer kefir because it's always in my fridge and adds a slight tang that works perfectly in savory pies. But buttermilk is an excellent substitute if that's what you have on hand.
- Sparkling water: This helps lighten the texture and creates an airy, soft interior, contrasting with the crispy top. It's one of the secrets to a perfectly balanced gibanica.
- Oil: Use a neutral oil, such as sunflower oil (traditionally used in the Balkans) or light olive oil. This helps crisp up the layers and adds richness without overpowering the cheese.
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