Gibanica

Gibanica is Serbia's beloved savory filo pie, eaten at breakfast, as a snack, or alongside a meal. It originated in the rural heartland and has become a national staple, sold from bakeries in every Serbian town. The filling of crumbled white cheese and eggs is simple but deeply satisfying, and the characteristic crinkled layers give each slice a light, almost soufflé-like texture when freshly baked.

Serves: 6

Ingredients

• 400g (14 oz) filo pastry sheets (about 12 sheets)
• 400g (14 oz) Serbian white cheese (or feta), crumbled
• 4 large eggs
• 200g (¾ cup) sour cream
• 120ml (½ cup) sunflower oil, plus extra for brushing
• 120ml (½ cup) sparkling mineral water
• ½ tsp salt

Instructions

1. Preheat the oven to 200°C (390°F). Generously oil a 30×20cm (12×8 in) baking dish.
2. In a large bowl, whisk together the eggs, sour cream, sparkling water, oil, and salt until smooth. Fold in the crumbled white cheese.
3. Roughly crinkle one filo sheet and press it loosely into the baking dish — do not flatten it. Spoon 3–4 tablespoons of the cheese mixture over it.
4. Continue layering crinkled filo sheets with the cheese mixture, finishing with a filo sheet on top. Pour any remaining cheese mixture evenly over the top.
5. Brush the surface lightly with oil. Bake for 35–40 minutes until deep golden and puffed.
6. Remove from the oven and cover with a clean kitchen towel for 5 minutes to let the steam settle the layers. Slice and serve warm.

Cook's Notes: Sparkling water in the egg mixture creates a lighter crumb. Serbian white cheese (beli sir) is saltier than Greek feta — taste the mixture before adding extra salt. Gibanica is best eaten the day it is baked; reheat leftovers in a dry skillet over medium heat to restore crispness.