No celebration in Serbia is complete without the Gibanica. From religious holidays to weddings and other celebrations, the Gibanica is a must-have dish on the table.
Customers always ask me what is the difference between Cheese Burek and Gibanica, well, I tell them that we make our own stretched dough for the Burek, where for the Gibanica we use Phyllo Dough.
There is a layered version of the Gibanica, but in this case we are going to make the Guzvara, which means wrinkled. The dough is wrinkled and dipped into the prepared cheese mixture.
INGRIDIENTS:
There is a layered version of the Gibanica, but in this case we are going to make the Guzvara, which means wrinkled. The dough is wrinkled and dipped into the prepared cheese mixture.
INGRIDIENTS:
- 1 package of phyllo dough #10
- 1 cup of sour cream or cottage cheese
- 3 eggs
- 1/2 of lb feta cheese
- 1 tbs salt
- 1/2 cup vegetable oil
INSTRUCTIONS:
1) Pre-heat oven to 360F
2) Cut phyllo dough in half vertically. Grease a 10" pan, layer four pieces, half in the pan, the other half hanging outside of the pan.
3) Mix together eggs, cheeses and salt.
4) Take a piece of phyllo dough, wrinkle it and dip it into cheese mixture. Repeat until pan is filled. Add oil over it.
5) Flip the phyllo and cover the wrinkled pieces, tucking them under.
6) Put more oil over it and place in the oven. Bake for 20 min or until golden brown.
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