Entree: Serbia – Гибаница ➤ Gibanica (Layered Serbian cheese and egg pastry baked in phyllo dough)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 1 lb (450 g) phyllo dough (about 12–14 sheets)
- 1 1/4 lb (560 g) dry-salted white cheese or feta, crumbled (approx. usable weight)
- 4 large eggs, approx. 200 g total (beaten)
- 1 cup (240 ml) plain yogurt
- 1/2 cup (120 ml) whole milk
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (25 g) grated young yellow cheese or mild cheddar (optional, for extra melt)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly butter a 9x13 inch (23x33 cm) baking dish.
2. In a large bowl, combine the crumbled white cheese, beaten eggs, yogurt, milk, salt, and pepper; mix until relatively smooth. Stir in the optional grated cheese if using.
3. Brush the bottom of the prepared dish with a little melted butter. Lay one sheet of phyllo in the dish, allowing excess to hang over the edges, and brush it lightly with melted butter; repeat with 3 more sheets to form the base layer.
4. Spoon about one-third of the cheese-egg mixture over the phyllo, spreading evenly. Add another 3–4 phyllo sheets, brushing each with butter, then another third of the filling. Repeat so you have three filling layers separated by phyllo, finishing with 3–4 phyllo sheets on top brushed with butter.
5. Fold any overhanging phyllo into the dish, brush the top generously with remaining butter and vegetable oil blend, and score the top into square or diamond portions with a sharp knife to help even baking.
6. Bake in the preheated oven for 45–55 minutes, until the top is deep golden and a knife inserted into the center comes out mostly clean. If the top browns too quickly, tent with foil.
7. Allow to rest 10–15 minutes before cutting along the scored lines and serving warm.