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Traditional Serbian Gibanica (Crinkled Cheese and Egg Phyllo Pie with Feta and Sparkling Water)
The beloved celebratory centerpiece of Serbia: phyllo pastry sheets crumpled and soaked in a fluffy emulsion of fresh curd, salty feta, whole eggs, and sparkling water, baked into a golden, puffy, multi-layered pie.
Prep
15 min
Cook
40 min
Total
55 min
Ingredients
6servings
- Thin phyllo pastry sheets (yufka)500 g
- Salty feta or sirene cheese, crumbled300 g
- Fresh cottage cheese (curd)300 g
- Large eggs5 piece
- Cold sparkling mineral water250 ml
- Sunflower oil100 ml
- Salt0.5 tsp
Preparation Steps
1
Preheat oven to 200°C and oil a deep rectangular baking pan. Set aside 2 whole phyllo sheets for the base and 2 sheets for the top cover.
5 min timer
2
In a large bowl, whisk eggs with salt, oil (reserving 2 tbsp), and sparkling water. Fold in crumbled feta and fresh cottage cheese.
4 min timer
3
Line pan with the 2 reserved base sheets. Take remaining sheets one by one, crumple loosely like a handkerchief, dip thoroughly into cheese-egg mixture, and arrange side-by-side in pan.
8 min timer
4
Pour any remaining egg mixture over the crinkled sheets. Cover with the 2 top sheets, tuck in edges, and brush surface with reserved oil. Bake at 200°C for 40 minutes until deeply golden, crisp, and puffed. Serve warm with yogurt.
40 min timer
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Provenance & Public Domain Audit
Source: Balkan and Eastern European Culinary Heritage / USDA Archives (United States Department of Agriculture (USDA) & Regional Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
