Gibanica, Serbian cheese pie

I guess the more you live in a place, the more you get accustomed to the food. There’s a couple of things I did not like much When I came to Serbia, but I have a very adventurous tongue so that soon changed. That was true for me with Gibanica. At first, I was unfamiliar with the texture, and it was a little bit weird, but because it tasted good, I was soon in love with the whole thing. The thing with this pastry is that; the more you eat it, the more you’ll want it and crave for it.

So, if you ever find yourself in Serbia, one dish you simply must try is Gibanica. This savoury pastry is a beloved staple of Serbian cuisine, known for its rich, cheesy filling and flaky layers.

What is Gibanica

Pronounced gee-bah-nee-tsa, is a traditional Serbia pastry made from layers of phyllo filled with a mixture of eggs, cheese, and sometimes cream or yoghurt. It’s baked until golden and crispy, resulting in a delicious indulgent dish that’s perfect for any occasion. Gibanica can be enjoyed warm or cold, making it a versatile addition to breakfast or brunch.

This pie is very popular in the Balkans, it’s easy and quick, and so becomes a quick delicious meal. There are variations too, from savoury to sweet. This recipe is just a basic one with cheese, and it’s so good; if you try it once, it will start creeping up on you to make it often.

How to make Gibanica

Making Gibanica may initially seem intimidating, but with a little practice, you’ll find it quite straightforward.

• First, layer two sheets of phyllo at the bottom of the pan, large enough to enclose after the filling
• Dip the ruffled-up phyllo into the cheese filling and layer them into the pan to fill it up
• Pour the remaining mixture on top of the ruffles
• Enclose with the first layer of pastry
• Eggwash the phyllo
• Add sesame seeds if you wish to

Variations

This recipe is just a base or rather the most common Gibanica. But people usually experiment and add up things to the pie. Below are just a few variations that you may try.

• Ham and cheese
• Spinach and feta
• Vegetables and cheese
• Potatoes and leek
• Sweet gibanica

I hope you enjoy this pie and it becomes a regular on your table just as it is on mine