Layered Pie Gibanica
Baking and Desserts • Icelandic
Description
A traditional Serbian breakfast – a cheese and egg pie called gibanica. Gibanica is especially delightful when served with kefir or yogurt. Its main characteristic is that it is made with phyllo dough, which is thin and almost transparent. This dough creates folds that fill with a mixture of feta cheese, clotted cream, eggs, and milk. The pie turns out both juicy and flaky – and that is simply wonderful.
Ingredients
- Phyllo Dough 15 oz
- Feta cheese 20 oz
- Kaymak 5 oz
- Milk 5 fl oz
- Chicken Egg 4 pieces
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Prepare the necessary ingredients.
Step 2
In a large bowl, crumble the feta cheese with a fork.
Step 3
Mix it with sour cream, eggs, and milk. The mixture should be uneven, with lumps of feta cheese.
Step 4
Add the egg and milk.
Step 5
Mix well. The mixture should be uneven, with chunks of feta cheese.
Step 6
Grease a baking dish with vegetable oil and lay 4 sheets of phyllo dough in it, leaving the edges of the dough hanging over the sides.
Step 7
Set aside 2 sheets of dough to cover the pie. Soak the remaining dough sheets one by one in the egg and cheese mixture, then place them in the baking dish in wet clumps. If there is any mixture left, pour it into the dish.
Step 8
Fold the edges of the hanging dough over the pie, and cover it with the reserved sheets.
Step 9
Grease it with vegetable oil and place it in an oven preheated to 355°F for 30–35 minutes.
Step 10
Serve.
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