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Croatian Nine-Layer Filo Pie - Bregovska Pita or Gibanica Devet Vrsti

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Croatian Nine-Layer Filo Pie or Bregovska Pita

Croatian Nine-Layer Filo Pie or Bregovska Pita

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for nine-layer filo pie is known as Bregovska pita or gibanica devet vrsti. In Slovenia, it is known as prekmurska gibanIca. The pita or pastry dough can be made from scratch but I prefer to use filo dough for convenience. Try this with a piping hot cup of Turkish coffee, which is popular throughout the Balkans.

Here's a larger photo of Croatian Nine-Layer Filo Pie or Bregovska Pita.

Prep Time: 50 minutes

Cook Time: 50 minutes

Raisins must soak overnight: 12 hours

Total Time: 13 hours, 40 minutes

Yield: 12 slices Croatian Filo Pie

Ingredients:

  • 3/4 cup light or dark raisins soaked overnight in 3 tablespoons dark rum
  • 1 1/2 cups sugar mixed with 2 teaspoons cinnamon
  • 8 ounces (2 sticks) unsalted butter, melted
  • 1 (1-pound) package thawed filo dough
  • 2 cups sour cream
  • 1 pound apples, peeled, cored and grated
  • 1 cup poppyseeds ground three times
  • 1 cup finely ground walnuts
  • 2 large beaten eggs

Preparation:

  1. Heat oven to 375 degrees. Lightly coat a deep baking pan large enough to accommodate the filo dough without too much overhang. Place 2 sheets of filo dough in the bottom of the pan, brush with melted butter, and sprinkle with cinnamon-sugar and a few tablespoons sour cream.

  2. Lay down 2 more sheets of filo dough, brush with butter, spread with half the apples, sprinkle with cinnamon-sugar and a few tablespoons sour cream. Lay down 2 more layers of filo dough, brush with butter, spread with half the raisins, sprinkle with cinnamon-sugar and a few tablespoons sour cream. Lay down 2 more sheets of filo dough, brush with butter, spread with half the poppyseeds, sprinkle with cinnamon-sugar and a few tablespoons sour cream. Lay down 2 more layers of filo dough, brush with butter, spread with half the walnuts, sprinkle with cinnamon-sugar and a few tablespoons sour cream.

  3. Lay down 2 more sheets of filo dough and repeat the process beginning with the apples. End with 2 sheets of filo dough on top and brush with butter. Tuck any overhanging filo dough down the sides or cut it off. Mix any remaining sour cream (about 2 tablespoons) with eggs and pour over the pie. Using a long skewer, prick the pie all the way to the bottom in several places. Bake 50 minutes or until golden brown on top. Let cool completely in the pan and slice into squares to serve.
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