Ingredients

• 400g/14ozs feta cheese (Danish or Bulgarian feta is ideal)
• 5 eggs, beaten
• 5 cloves garlic, minced
• 120g/4ozs grated pecorino or parmesan cheese
• 350ml/12ozs natural or Greek yogurt
• 165ml/5.8ozs milk (skim milk is fine)
• 125ml/4flozs oil (canola, grapeseed or rice bran oil is fine)
• 1.5 teaspoons salt
• 2.5 teaspoons baking powder
• 1/2 cup sparkling water
• 1 tablespoon oil
• 375g/13.ozs filo pastry
• 1 egg, beaten for egg wash
• 2 tablespoons sesame seeds

Directions

• Preheat oven to 200C/400F. Line the base of a 20x20cm/8x8inch square tin with a square of parchment and grease the sides.
• Using a large bowl take a fork and press down on the feta crumbling it but leaving a few little lumps of feta. Add the beaten eggs, minced garlic, grated parmesan or pecorino, yogurt, milk, oil, salt and baking powder. Place the sparkling water and tablespoon of oil in a separate cup and have a pastry brush ready.
• Open the filo pastry and cover it with a tea towel. Layer two pieces of filo criss cross across the bottom, one covering the top to bottom and the other from side to side. Brush with some water/oil on the base. Reserve one sheet of filo for the end. Then take a sheet of filo and crumple it up and dip it in the cheese mixture. Make sure to soak it well, you don't want any dry pastry bits. Scrunch into a loose ball and place the wet pastry it on the base of the tin. Don't worry if you have a lot of cheese mixture and it pools - you want it wet.
• Repeat until you get a layer of 9 or so rounds, then repeat with a second layer of this on top of the first - try and use up all of the cheese mixture. Fold in the filo on the side and then add the extra reserved sheet of filo on top and tuck it under the sides. Then brush generously with the oil/water mixture all over the top of the pastry, particularly down the sides of the gibanica.
• Beat the extra egg with what is left in the bowl of the cheese mixture and pour over the top brushing it out to the edge. Sprinkle with sesame seeds and bake for 40 minutes. Cool for 10 minutes and then slice and serve.

Notes

• 9-15-25 1/2 Recipe
• Gibanica: A Traditional Serbian Pastry
• Gibanica is a beloved Serbian pastry that's rich in history and flavor. This traditional dessert consists of layers of flaky dough filled with a creamy cheese mixture, often served as a sweet or savory treat.
• Description:
• Gibanica is a complex pastry made with multiple layers of phyllo dough, which are brushed with butter and filled with a mixture of cheese, eggs, and cream. The filling can vary depending on the region and personal preferences, but it's often a combination of sirene (a type of Serbian cheese), feta cheese, or ricotta cheese. The pastry is typically baked until golden brown and served warm or at room temperature.
• History:
• Gibanica has a long history in Serbia, dating back to the Ottoman Empire. The pastry is believed to have originated in the southern regions of Serbia, where it was influenced by Turkish and Mediterranean cuisine. Over time, gibanica spread throughout the country, with different regions developing their own unique variations.
• Regional Variations:
• While gibanica is a staple in Serbian cuisine, different regions have their own twists on the recipe. Some popular variations include:
• Šumadija gibanica: This version from the Šumadija region is known for its rich, creamy filling and flaky crust.
• Pirot gibanica: This variation from the Pirot region features a slightly sweeter filling and a crisper crust.
• Cultural Significance:
• Gibanica is more than just a pastry in Serbian culture; it's a symbol of hospitality and community. It's often served at family gatherings, weddings, and holidays, where it's shared among friends and loved ones.
• Serving Suggestions:
• Gibanica can be enjoyed in various ways, including:
• Warm and sweet: Serve gibanica warm, dust it with powdered sugar, and enjoy as a sweet treat.
• Savory delight: Serve gibanica as a savory pastry, perfect for snacking or as an appetizer.
• Whether you're enjoying gibanica at a family gathering or trying it for the first time, this traditional Serbian pastry is sure to delight your taste buds.

Photos