Serbian Gibanica Cheese Pie (Printable)

Savory Balkan phyllo pie with creamy cottage cheese, feta, and egg layers, ideal for snacks or light meals.

# What You'll Need:

→ Cheese Filling

01 - 1 1/3 cups cottage cheese
02 - 7 oz crumbled feta cheese
03 - 4 large eggs
04 - 3.5 fl oz plain yogurt
05 - 3.5 tbsp sunflower oil
06 - 3.5 tbsp sparkling water
07 - 1/2 tsp salt, adjust to taste
08 - 1/4 tsp ground black pepper

→ Pastry

09 - 1 lb phyllo dough (about 12 sheets), thawed if frozen

→ Topping

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

# How-To:

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

# Expert Advice:

01 -
  • It tastes impossibly luxurious but comes together faster than you'd expect, leaving your kitchen smelling like a Balkan bakery.
  • The combination of cottage cheese and feta creates a filling that's rich without being heavy, with a subtle tang that makes people ask for seconds.
  • It works as an appetizer, a snack with coffee, or a light main dish, making it endlessly practical for any gathering.
02 -
  • Oil the phyllo layers generously but not wastefully—this is the only thing that prevents them from sticking together and tearing when you try to separate them later. Dry spots will fuse into an inedible crust.
  • The sparkling water actually matters; it's not just a quirky ingredient but the secret to a lighter, airier filling that doesn't taste dense after baking. If you use flat water, the filling becomes heavier.
  • Cut the pie before baking, not after, because once the phyllo hardens it will shatter and splinter no matter how sharp your knife is.
03 -
  • Buy quality phyllo dough from a bakery if possible rather than the supermarket frozen section; it's thinner, tears less, and bakes more evenly into gossamer-thin layers.
  • Room temperature is your friend: let the baking dish cool for 10 minutes before serving so the filling sets just enough to slice cleanly without falling apart, but stays warm enough to taste luxurious.
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