Serbian Gibanica Layered Cheese (Printable Version)

Savory Balkan pie with layers of crispy phyllo and a creamy cottage cheese, feta blend.

# What You'll Need:

→ Cheese Filling

01 - 1 1/3 cups cottage cheese
02 - 3/4 cup crumbled feta cheese
03 - 4 large eggs
04 - 7 tbsp plain yogurt
05 - 3 tbsp sunflower oil
06 - 3 tbsp sparkling water
07 - 1/2 tsp salt, adjust to taste
08 - 1/4 tsp ground black pepper

→ Pastry

09 - 17.5 oz phyllo dough (about 12 sheets), thawed if frozen

→ Topping

10 - 2 tbsp sunflower oil (for brushing)
11 - 1 egg yolk (optional, for glazing)

# Directions:

01 - Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish with sunflower oil.
02 - In a large mixing bowl, whisk together cottage cheese, feta, eggs, yogurt, sunflower oil, sparkling water, salt, and black pepper until smooth.
03 - Place one sheet of phyllo dough in the baking dish and brush lightly with sunflower oil. Repeat with two more sheets, brushing each layer with oil.
04 - Spread about 3 to 4 tablespoons of the cheese mixture evenly over the layered phyllo sheets.
05 - Alternate layering 2 to 3 phyllo sheets, brushing each with oil, and spreading cheese filling every few layers until all filling and dough are used, finishing with two sheets on top.
06 - Brush the top layer generously with sunflower oil. For a golden finish, beat the egg yolk and brush over the top layer, if desired.
07 - Using a sharp knife, cut the assembled dish into squares or diamond shapes to facilitate serving after baking.
08 - Bake in the preheated oven for 35 to 40 minutes until the top is crisp and golden brown.
09 - Allow to cool for 10 minutes before serving warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between crispy phyllo and silky cheese filling is genuinely addictive, and nobody can eat just one square.
  • It comes together faster than you'd expect, especially once you stop being nervous about layering the dough.
  • Leftovers actually taste better the next day, which almost never happens, but this pie defies the rules.
02 -
  • Don't be afraid of a few phyllo tears; they happen to everyone, and the filling and oil seal them up during baking like nothing went wrong.
  • Sparkling water actually matters here, not as a gimmick but as the element that keeps the filling from becoming dense and heavy once it's baked.
  • Cutting before baking sounds wrong until you try it and realize it's the difference between clean edges and crumbly mess.
03 -
  • For extra richness, add a tablespoon of sour cream to the cheese filling; it adds a subtle tang and creaminess that elevates everything.
  • Brush the top layer generously with oil before baking so it gets maximum crispness and color, which is where half the appeal lives.
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