Serbia / Main
Gibanica
A pie of crumpled filo sheets in a cheese and egg custard, baked to browned ridges.
Ingredients
- Filo pastry500 g
- Brined white cheese400 g
- Curd cheese400 g
- Eggs6
- Kefir400 ml
- Soured cream200 ml
- Vegetable oil150 ml
- Sparkling water100 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Mash both cheeses with a fork and mix them with the eggs, kefir, soured cream and half the oil.
Stir in the sparkling water; it lightens the custard and keeps it from setting dense.
Taste the custard for salt: brined cheese varies, and it has to be adjusted rather than measured.
Oil the tin and lay two whole filo sheets flat on the bottom, uncrumpled.
Dip each remaining sheet in the custard, crumple it like a concertina and lay it in the tin.
Pour the remaining custard over, cover with two whole sheets and brush them with oil.
Bake at 190 °C for fifty minutes, sprinkle it with water and cover it with a cloth for ten minutes.
