Gibanica
Equipment
Ingredients
Dough
filo pastry (thin sheets)
1000 g
Filling
feta cheese (crumbled)
1000 g
eggs (beaten)
5 piece
milk (liquid)
300 ml
olive oil (liquid)
150 ml
salt (fine)
2 tbsp
black pepper (ground)
1 tsp
Topping
butter (melted)
50 g
olive oil (liquid)
50 ml
egg (beaten)
1 piece
salt (fine)
1 pinch
sesame seeds (raw)
2 tbsp
Instructions
Preheat oven
Preheat the oven to 200°C with top and bottom heat.
Prepare filling
Crumble the cheese and mix with beaten eggs, milk, oil, salt and pepper.
Prepare baking dish
Grease a baking dish with butter and oil mixture.
Layer the dough
Place filo sheets loosely in the baking dish, layering with the cheese filling between each sheet.
Prepare topping
Mix the remaining egg with melted butter, oil, salt and optional sesame seeds.
Apply topping
Brush the top of the pastry with the egg-butter mixture and pierce the surface multiple times with a fork.
Bake
Bake at 200°C for 30-40 minutes until golden brown.
Rest before serving
Allow to rest for 5 minutes before cutting and serving.
Original recipe
Storage
Best reheated in oven to maintain crispiness. Can be frozen before baking for up to 1 month.
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