Layered pie gibanica
8 servings
40 minutes
A traditional Serbian breakfast - cheese and egg pie gibanica. Gibanica is especially good with kefir or yogurt. Its main feature is that it is prepared with filo dough, thin and almost transparent. It forms folds into which the filling of feta cheese, kajmak, egg and milk flows. The pie turns out both juicy and flaky - and that's great.
1
Prepare the necessary ingredients.
2
Mash the feta cheese with a fork in a large bowl.
- Brynza cheese: 500 g
3
Mix it with sour cream, eggs, and milk. The mixture should be uneven, with chunks of cheese.
- Brynza cheese: 500 g
- Kaymak (clotted cream): 200 g
- Chicken egg: 4 pieces
- Milk: 100 ml
4
Add egg and milk.
- Chicken egg: 4 pieces
- Milk: 100 ml
5
Mix. The mass should be heterogeneous, with lumps of cheese.
6
Grease the baking dish with vegetable oil and lay 4 sheets of phyllo dough in it, leaving the edges hanging.
- Vegetable oil: 80 ml
- Filo (phyllo) pastry: 450 g
7
Set aside 2 sheets of dough to cover the pie. Soak the remaining dough one sheet at a time in the egg-cheese mixture and place wet clumps into the mold. If there is leftover mixture, pour it into the mold.
- Chicken egg: 4 pieces
- Brynza cheese: 500 g
- Kaymak (clotted cream): 200 g
- Milk: 100 ml
8
Fold the edges of the hanging dough and cover the pie with the reserved leaves.
9
Grease it with vegetable oil and send it to an oven preheated to 180 degrees for 30-35 minutes.
- Vegetable oil: 80 ml
10
Submit.
