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Salty Serbian Gibanica Recipe #2

User Rating 3 Star Rating (2 Reviews)

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Gibanica / Guzvara

Gibanica / Guzvara

© Flickr by Javorka
This recipe for salty (savory) Serbian gibanica is a blend of cream cheese, cottae cheese and feta cheese between layers of filo dough that is baked until golden brown and crispy. Read this Gibanica Tell-All.

Makes 6 to 8 servings of Salty Serbian Gibanica #2

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Ingredients:

  • 1 (8-ounce) package softened cream cheese
  • 9 large eggs
  • 2 1/2 pounds large-curd cottage cheese
  • 1/2 pound crumbled feta cheese
  • 1 pound thawed filo dough
  • 8 ounces (2 sticks) melted butter

Preparation:

  1. In a large bowl, beat cream cheese until fluffy. Add 3 eggs at a time, beating well after each addition. Add cottage cheese and feta cheese and mix well. Set aside.

  2. Heat oven to 350 degrees. Fold 2 sheets filo dough in half and place in a lightly buttered 13x9-inch pan. Lightly brush filo with butter. Spread with about 1/2 cup filling. Continue in this manner until all but 3 sheets of filo are left. Top with last 3 sheets filo and brush with remaining butter. Place on a sheet pan to catch any drips and bake about 1 hour or until golden. Let sit 15 to 20 minutes before cutting into squares and serving warm.
User Reviews

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 5 out of 5
This IS Gibanica to me!, Member katrinakath

I know the last review claimed this is ""pita"" but I think everyone has their own traditions and memories and preferences. This is gibanica to me-although we didn't use cream cheese I am going to give it a try. My grandmother used to make her own dough too but then in later years started using filo dough. She also made pita which for us was an apple cake so it all depends on what you're used to. I looked up the recipe for a reminder since we never used a recipe and I haven't made it in years. This looks closest to what I remember and am headed off to make it now. I expect I'll be back with a rave review! To each his/her own!

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