Can I make Gibanica ahead of time?
Yes, you can assemble the Gibanica and refrigerate it for up to 24 hours before baking. Cover tightly with plastic wrap.
BREAKFAST
Serbian Savory Cheese and Ham Pastries (Gibanica)
These Serbian Gibanica pastries are a delightful breakfast or brunch item, featuring layers of flaky phyllo dough filled with a savory mixture of cheese and ham. They are perfect for feeding a crowd or enjoying as a comforting meal.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the crumbled feta cheese, cottage cheese, eggs, sour cream, diced ham, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
02
Lightly grease a 9x13 inch baking dish with some of the vegetable oil. Lay one sheet of phyllo dough in the bottom of the dish, letting the excess hang over the sides. Brush lightly with vegetable oil.
03
Place another phyllo sheet on top, brush with oil, and repeat for a total of 4 sheets, brushing each with oil. Spread about one-third of the cheese and ham mixture evenly over the phyllo layers.
04
Crumple 3-4 sheets of phyllo dough loosely and place them on top of the filling. Drizzle with a little vegetable oil. Repeat with another one-third of the filling, followed by more crumpled phyllo and oil.
05
Spread the remaining cheese and ham mixture over the crumpled phyllo. Top with the remaining phyllo sheets, crumpling them as before and drizzling with oil. Fold the overhanging phyllo edges over the top to create a rustic crust.
06
Bake at 375°F (190°C) for 35-40 minutes, or until the top is golden brown and crispy and the filling is set. If the top browns too quickly, you can loosely tent it with foil.
07
Remove from the oven and let it cool for 10 minutes before slicing and serving warm.
About This Recipe
These Serbian Gibanica pastries are a delightful breakfast or brunch item, featuring layers of flaky phyllo dough filled with a savory mixture of cheese and ham. They are perfect for feeding a crowd or enjoying as a comforting meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of dried dill or parsley to the cheese mixture. Ensure your phyllo dough is completely thawed before use to prevent tearing. Work quickly with phyllo, keeping unused sheets covered with a damp cloth to prevent them from drying out.
Easy Substitutions
Spinach can be added to the cheese mixture for a 'zeljanica' variation. Prosciutto or bacon can replace the ham. Ricotta cheese can be used instead of cottage cheese for a creamier texture. Olive oil can be used in place of vegetable oil for a different flavor profile.
Storage & Reheating
Store leftover Gibanica in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through and crispy.
Serving Suggestions
Serve warm with a side of plain yogurt or kefir for a traditional Serbian breakfast. It also pairs wonderfully with a fresh green salad for a light lunch. Enjoy it with a cup of strong black coffee or herbal tea. For a heartier meal, serve alongside grilled sausages or cured meats.
Common Mistakes
1. Not thawing phyllo dough properly: This will cause the sheets to break and tear. Thaw overnight in the refrigerator. 2. Letting phyllo dry out: Keep unused sheets covered with a damp kitchen towel while assembling to maintain moisture. 3. Overfilling the pastries: Too much filling can make the Gibanica soggy and difficult to cook through. 4. Not brushing enough oil: Each phyllo layer needs a light brush of oil to ensure crispiness and prevent sticking. 5. Overcooking or undercooking: Watch for a deep golden-brown color and a set filling to ensure perfect doneness.
Frequently Asked Questions
Can I freeze Gibanica?
You can freeze unbaked Gibanica. Wrap it tightly in plastic wrap and then foil, and freeze for up to 1 month. Bake from frozen, adding about 15-20 minutes to the baking time.
What kind of feta cheese should I use?
A good quality, crumbly feta cheese is best. Avoid pre-crumbled feta if possible, as it can be drier.
Can I use a different type of meat?
Absolutely! Cooked sausage, bacon, or even finely shredded chicken can be used instead of ham.
MORE TO KNOW
Gibanica is a staple in Serbian cuisine, often served for breakfast, brunch, or as a savory snack. The key to its deliciousness lies in the contrast between the crispy, buttery phyllo layers and the rich, creamy cheese filling. While this recipe uses a more accessible method of crumbling phyllo, traditional Gibanica often involves rolling the phyllo sheets with the filling, creating a spiral effect. This simplified approach still delivers all the authentic flavors and textures with less fuss, making it perfect for home cooks.
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