Cheese-Filled Gibanica
This cheese-filled Serbian gibanica is an addictive pastry that is savory and somewhat salty.
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Gibanica usually comes in two distinct flavors. Crusty, multilayered pastries with many varieties are known as sweet gibanicas. Some resemble a mille-feuille, more commonly referred to as a Napoleon. Savory gibanicas can be completely meatless, as this one, or they can be very robust with layers of delectable pastry dough and meats.
Cream cheese, cottage cheese, and feta cheese are combined and baked between layers of filo dough throughout this recipe for salty (savory) Serbian Gibanica.
45 minutes 35 minutes 1 hour 25 minutes
Ingredients
1 pound Feta cheese (cut into small cubes or crumbled)2 tablespoon Sour cream1/3 cup milk1/3 cup seltzer or sparkling water1 teaspoon dried dillFreshly ground pepper to taste1 pound Filo dough4 tablespoons melted butter/oil or a combination
Steps
1. In a medium bowl, mix the eggs, ricotta, feta, sour cream, milk, and seltzer or sparkling water. Bring in the dill and freshly ground pepper. Place aside.
2. Set the oven to 375 ℉ / 190°C. Prepare your pan, filling bowl, butter/oil, and filo dough.
3. Lay the filo layers next to a 9 × 11" oven-safe pan after defrosting them as instructed on the package. Spray or lightly brush butter or oil on the pan. Set down the very first layer of filo dough, lightly spray it with butter or oil, and repeat until roughly one-third of the sheets have been used.
4. Then, add additional filo dough sheets, one at a time, coating them with butter or oil after each layer, until you have used up another third of the filo dough sheets. Spread half of the filling evenly over the upper layer of filo dough. Utilize the final layer of dough and the remaining filo sheets before spreading the remaining half of the filling on top. Brush the filo dough's top sheet.
5. Bake for 35 to 45 minutes (depends on your oven), or until the top, particularly the edges, are golden brown.
6. Allow the Gibanica to sit for 5-10 minutes before cutting. Enjoy!
