Serbian Gibanica Cheese Pie

My neighbor Milica handed me a still-warm slice of gibanica through her kitchen window one autumn afternoon, and I understood immediately why this pie had survived centuries in the Balkans. The phyllo shattered between my teeth, giving way to a creamy, tangy cheese filling that tasted like comfort and tradition folded into golden layers. She never shared her recipe, but years later I reverse-engineered it from taste memory alone, and now I make it whenever I want to feel like I'm sitting in her kitchen again.

I made this for a potluck once and watched a room full of people who'd never heard of gibanica go quiet the moment they took a bite, which felt like the highest compliment a dish could receive. Someone asked if I'd bought it from a bakery, and I laughed because the truth was far simpler: just eggs, cheese, phyllo, and patience.

Ingredients

• Cottage cheese (300 g): This is your foundation—mild, creamy, and willing to absorb the sharper feta flavors without overpowering them. Make sure it's not too wet, or your filling will seep into the phyllo.
• Feta cheese (200 g, crumbled): The backbone of flavor, salty and tangy in all the right ways. Don't skip it or substitute with something milder; this is where the character comes from.
• Large eggs (4): They bind everything together and create a custard-like texture as the pie bakes. Room temperature eggs mix more smoothly than cold ones.
• Plain yogurt (100 ml): This adds moisture and a subtle tang that lifts the entire filling without making it taste sour. Greek yogurt will make the mixture too thick.
• Sunflower oil (50 ml for filling, plus 2 tbsp for brushing): Light and neutral, it keeps the filling tender and the phyllo crispy. Olive oil will compete with the cheese flavors.
• Sparkling water (50 ml): This sounds unusual, but the bubbles create tiny air pockets in the filling, making it lighter and fluffier once baked. Still water works too, but you'll lose that subtle texture.
• Salt and black pepper: Season conservatively since feta is already salty; you can always add more, but you can't take it out.
• Phyllo dough (500 g, about 12 sheets): Keep it thawed at room temperature before using so it doesn't crack or tear as you work. Buy a quality brand if you can; cheap phyllo tears too easily.
• Egg yolk (1, optional): A beaten egg wash gives the top a professional golden sheen, but oil alone works perfectly fine if you skip this step.

Instructions

Prepare your workspace and cheese filling:

Preheat your oven to 180°C and grease your baking dish with just enough oil to coat the bottom. In a large bowl, whisk together the cottage cheese, crumbled feta, eggs, yogurt, sunflower oil, sparkling water, salt, and pepper until the mixture is smooth and well combined, with no obvious lumps of cottage cheese remaining. The filling should look like a thick, creamy custard.

Build your first phyllo foundation:

Take one sheet of phyllo dough and lay it flat in the bottom of your baking dish, then use a pastry brush to lightly coat it with oil. Repeat this two more times so you have three oiled layers forming your base, each one brushed so the oil distributes evenly to the corners.

Begin the cheese and phyllo layers:

Spread 3 to 4 tablespoons of the cheese filling evenly across your three phyllo layers, then lay down another sheet of phyllo on top and brush it with oil. Continue this pattern—add two to three dry phyllo sheets, brush with oil between each, then spread another layer of filling on top—working steadily until you've used nearly all your filling and phyllo.

Finish the top:

Your final layers should be two sheets of phyllo brushed with oil, creating a neat, protective crust on top. If you're using the egg yolk glaze, beat it lightly and brush it over the very top for a deeper golden color, though this is optional.

Cut before baking:

Using a sharp knife, cut the entire assembled pie into squares or diamond shapes, cutting all the way through to the bottom of the dish. This prevents the phyllo from shattering unpredictably once it's baked and makes serving cleaner.

Bake until golden:

Place the dish in your preheated oven and bake for 35 to 40 minutes, watching until the top turns deep golden brown and the edges pull slightly away from the sides of the dish. You'll know it's done when the phyllo sounds crisp if you tap it and the filling has set enough that it doesn't jiggle.

Cool and serve:

Let the pie rest for 10 minutes before serving so the filling firms up slightly and you can remove pieces cleanly. Serve warm or at room temperature with a simple salad of fresh tomatoes and cucumbers.

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The first time someone told me that gibanica reminded them of their grandmother's kitchen, I realized this pie carries memory in a way that transcends the individual cook. It's not about perfection; it's about honoring a tradition that's already proven itself across generations and tables.

Why Phyllo Is Worth the Effort

Phyllo dough intimidates a lot of home cooks because it tears easily and seems fragile, but that fragility is actually its gift. Each paper-thin layer crisps independently as the pie bakes, creating hundreds of small shattering points that make every bite textural and interesting. The cheese filling stays creamy and soft beneath these crispy sheets, and the contrast between the two is what makes gibanica so addictive. Once you accept that a few tears don't matter—they bake right in and no one notices—phyllo becomes much less stressful to work with.

The Science of the Cheese Mixture

The filling is a carefully balanced blend designed to stay cohesive during baking without becoming rubbery or separating. Cottage cheese alone would be bland; feta alone would be too salty and grainy. The eggs act as a binder, the yogurt adds moisture and tang, and the oil keeps everything tender. The sparkling water is the wild card—those tiny bubbles create lift and prevent the filling from becoming dense and custard-like. It's not magic, but it feels like it when you taste the difference.

Storage, Reheating, and Variations

Gibanica stores beautifully in the refrigerator for up to four days, and it actually tastes better the next day as flavors settle and blend. Reheat it gently in a 160°C oven for 8 to 10 minutes so the phyllo stays crisp; microwaving will make it soft and chewy. For a richer version, stir a tablespoon of sour cream into the filling, or add a handful of chopped fresh dill or parsley if you want an herbal note. Some cooks make it with all feta and no cottage cheese for a more intensely savory pie, while others prefer a creamier ratio by adding more cottage cheese and yogurt. This recipe is forgiving enough to tolerate these shifts without losing its identity.

• Make it ahead and bake it straight from the refrigerator, adding just a few extra minutes to the baking time.
• If phyllo dries out while you're working, cover unused sheets with a barely damp kitchen towel to keep them pliable.
• Leftover filling can be baked separately in a small dish as a creamy casserole if you run out of phyllo.

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Make this pie when you want to feel connected to something older than yourself, or simply when you want your kitchen to smell like butter and cheese and possibility. It's the kind of dish that reminds you why cooking matters.

Recipe FAQs

→ What cheeses are used in this dish?

A combination of creamy cottage cheese and tangy feta creates the signature filling.

→ How do you achieve crispy phyllo layers?

Brushing each phyllo sheet lightly with sunflower oil before layering ensures a crisp, golden finish after baking.

→ Can this dish be prepared ahead of time?

Yes, it can be assembled in advance and baked later; leftovers store well in the fridge and reheat easily.

→ Are there gluten-free options for this dish?

Gluten-free phyllo sheets can be used as a substitute to accommodate gluten sensitivities.

→ What serving suggestions complement this layered pie?

Fresh tomato and cucumber salad pairs well, adding a refreshing contrast to the rich filling.