Gibanica Recipe (Serbian Cheese Fillo Dough Pie)

5 from 4 votes

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.

Prep Time20

Cook Time40

Total Time1 15

Course: Breakfast, Brunch, Dinner, Main Course

Cuisine: Balkan, Serbian

Servings: servings

Calories: 488kcal

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

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.

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.