Easy Gibanica Recipe (Serbian Cheese Fillo Dough Pie)

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.

WHY YOU'LL LOVE THIS GIBANICA RECIPE

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 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 side salad made with tomatoes, cucumbers, onions, and peppers.

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.
• Authentic taste: This recipe captures the classic flavors of traditional Serbian gibanica, just as grandma used to make it.
• Simple ingredients: Made with everyday staples like filo dough, feta, eggs, and kefir-no fancy ingredients required.
• 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.

TRADITIONAL GIBANICA RECIPE 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 FAQ 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 THIS EASY GIBANICA

1. Preheat the oven to 200°C (390°F).
2. 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.
3. Lightly grease a baking dish (I used a 9"x8" baking pan) with a small amount of the oil-sparkling water mixture.
4. Layer the fillo:
   1. Place one sheet of fillo dough in the greased baking dish.
   2. Lightly brush with the oil-sparkling water mix.
   3. Sprinkle a bit of the crumbled feta cheese over the top.
   4. Repeat this layering process-fillo, brush, cheese-until you've used all but one sheet of fillo dough.
5. Top layer: Place the last sheet of fillo dough on top (without cheese). Gently cut the layered pie into squares using a sharp knife.
6. Prepare the egg mixture: In a separate bowl, whisk together the eggs, salt, kefir (or buttermilk), sparkling water, and ¼ cup oil until smooth.
7. 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.
8. Bake: Place in the preheated oven and bake for 30-40 minutes, or until golden brown on top and fully baked through.

SERVING SUGGESTIONS FOR GIBANICA

• 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.
• 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 vegetables for a satisfying, lighter meal.
• On the go: Gibanica also tastes great at room temperature-perfect for packed lunches or road trips.

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.

FAQ

MORE HEALTHY RECIPES & NUTRITION TIPS

Looking for more Balkan recipes? Try my Delicious Sour Cherry Cake-easy, hearty, and delicious! Explore more recipes and nutrition tips at Nena's Wellness Corner.

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