Gibanica – Traditional Balkan Cheese Pie Recipe
Hello Everyone! Today’s recipe is one of the most famous Balkan dishes. It’s so soft and cheesy – perfect meal for breakfast! If you haven’t had a chance to try it yet, check bellow, you’ll love our Gibanica – Traditional Balkan Cheese Pie Recipe.
What is the most interesting about Gibanica is the way you do the filling. Unlike other pies, here is very important that you pour the sheets into a cheese mixture and then add those wet sheets in a pan and make layers.
Usually when using phyllo dough for making pies, you just add sheets and then add filling on top by spreading it – but not in this case. This is the key for making the perfect Gibanica – and reason why it’s so soft and not dry like other pies can be.
This recipe is great for vegetarians. If you like this recipe, let us know, we like to hear from you!
Prep time: 15 min Cook time: 1 h Total: 1 h 15 min Servings: 8
INGREDIENTS
- 10 eggs
- 1 lb (500 g) phyllo dough (thawed)
- 2 lbs (1 kg) salted cottage cheese
- 8 oz (220 g) unsalted butter (melted)
- 8 oz (220 g) cream cheese
INSTRUCTIONS
- Preheat the oven to 350°F (180°C). Grease 13 x 9 inch pan and set aside.
- Filling: In a large bowl beat the eggs until foamy. Add cream cheese and whisk well. At the end add cottage cheese and stir everything.
- Place 2 sheets of phyllo in a pan. Pour 2 tablespoons of melted butter over dough and using a brush spread evenly. Take next 2 sheets of phyllo and pour them in a bowl with cheese mixture making sure that sheets absorb enough of the mixture (this is really important!). Put on top of first 2 sheets that are already in a pan. If not enough cheese just use a tablespoon to add more. Repeat the process until 2 sheets are left. Put last 2 sheets on top.
- Pour remaining butter on top by spreading evenly.
- Bake uncovered for about 1 hour.
- When done, let it cool for 15 minutes and then cut into square pieces. Serve and enjoy your Gibanica – Traditional Balkan Cheese Pie Recipe!
