The World Cook

Serbia

Group E | Europe

Gibanica

When he's not being traded about by Jose Mourinho, Nemanja Matić is looking around for another slice of this cheese pie. Gibanica is known throughout the Balkans, and here we present a Serbian version.

Mother Would Know's Gibanica has the tangy bite of feta, but with the fluffy texture of a quiche, this vegetarian-friendly dish is more that it seems.

Time 1hr 15min
Makes 8
Difficulty Professional
Units Imperial Metric

Ingredients

3 Eggs
3

3

Eggs
450g Ricotta cheese
1lb

450g

Ricotta cheese
450g Feta cheese
1lb

450g

Feta cheese
3 tbsp Sour cream
3 tbsp

3 tbsp

Sour cream
80ml Milk
1/3 cup

80ml

Milk
80ml Seltzer
1/3 cup

80ml

Seltzer
1 tsp Dried dill
1 tsp

1 tsp

Dried dill
50g Butter
4 tbsp

50g

Butter melted
4 tbsp Olive oil
4 tbsp

4 tbsp

Olive oil
450g Filo dough
1lb

450g

Filo dough

1

In a large bowl whisk together the eggs, ricotta, feta, sour cream, milk and seltzer. Once combined add the dill and season with salt and pepper.
2

Preheat the oven to 375°F190°C. Melt the butter in a small dish and add olive oil. Grease a 9 x 11.5" baking dish with the butter and olive oil mixture. Set the dish and filo dough side by side.
3

Place a sheet of filo dough on the bottom of the dish, brush with butter and oil. While the dough is moist, add another sheet. Repeat until you've used 1/3 of the sheets of filo.

Coach's tip You will need to work quickly, as the dough will dry out in open air.

Coach's tip You will need to work quickly, as the dough will dry out in open air.
4

Pour half the cheese mixture into the dish.
5

Start the second layer of filo dough, repeating the process above, until you've used another 1/3 of the dough. Pour the rest of the cheese mixture into the dish. Cover with the rest of the dough.
6

Brush the last piece of dough with the last of the butter and oil mixture.
7

Bake for 45 minutes or until the mixture is cooked through. It should resemble the texture of a quiche when finished.