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Gibanica (Serbian Cheese Pie)

Name: Gibanica (Serbian Cheese Pie)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Cuisine: serbian
Ingredients: 500 g phyllo pastry sheets (jufke); 500 g white brined cheese (feta or sirene), crumbled; 4 large eggs; 250 ml sour cream; 100 ml sparkling water; 100 ml sunflower oil, divided; 1 tbsp sesame seeds; 1/2 tsp salt (if cheese is mild)

Flaky layers of phyllo pastry filled with a creamy mixture of white cheese, eggs, and sour cream — Serbia's favorite savory pastry for breakfast or brunch.

Prep

30 min

Cook

50 min

Servings

Difficulty

Medium

★★★★★

4.8(1,120 ratings)

#phyllo#cheese#pastry#breakfast#baked#vegetarian

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About This Recipe

Gibanica is the quintessential Serbian pastry, enjoyed from Belgrade kafanas to village homes across the country. Sheets of phyllo (jufke) are crinkled and layered with a rich filling of crumbled white cheese (similar to feta), beaten eggs, and sour cream, creating an irresistibly flaky yet custardy interior. The top is brushed with oil and sprinkled with sesame seeds before baking until deeply golden. It is eaten warm for breakfast, packed for picnics, and served at celebrations — truly a dish for all occasions.

Ingredients

Serves 8

500 gphyllo pastry sheets (jufke)
500 gwhite brined cheese (feta or sirene), crumbled
4 largeeggs
250 mlsour cream
100 mlsparkling water
100 mlsunflower oil, divided
1 tbspsesame seeds
1/2 tspsalt (if cheese is mild)

Instructions

1
Make the filling
In a large bowl, whisk eggs, sour cream, sparkling water, and half the oil until smooth. Fold in crumbled white cheese. The sparkling water creates a lighter, airier result.
2
Preheat oven
Preheat oven to 200°C (390°F). Brush a 30×20 cm baking dish generously with oil.
3
Layer the phyllo
Take one phyllo sheet, crinkle it loosely (do not fold flat), and lay it in the pan. Spoon 3–4 tablespoons of filling over it. Repeat with all sheets, alternating crinkled phyllo and filling, ending with a phyllo layer.
4
Top and rest
Pour any remaining filling over the top. Brush the surface generously with oil and sprinkle with sesame seeds. Let the assembled pie rest 10 minutes so phyllo absorbs the liquid.
5
Bake
Bake for 45–50 minutes until the top is deep golden brown and crisp. If it browns too fast, cover loosely with foil after 30 minutes.
6
Rest and cut
Allow gibanica to cool in the pan for 15 minutes before cutting into squares. Serve warm with yogurt or ayran.

Pro Tips

→
Crinkling the phyllo rather than layering flat is the key to gibanica's characteristic texture.
→
Do not over-mix the cheese — keep it chunky for pockets of flavor.
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Slightly stale phyllo is easier to work with and crinkles without tearing.

Variations

•
Zeljanica: Add 300 g of wilted, squeezed spinach to the filling for a green version.
•
Krempita layer: Include a thin layer of store-bought vanilla custard for a sweet-savory hybrid.

Storage

Keep at room temperature for 1 day, or refrigerate for 3 days. Reheat in the oven at 180°C for 8–10 minutes to restore crispness.

History & Origin

Gibanica's origins trace back to Ottoman-era börek traditions, but the crinkled-phyllo technique and use of fermented dairy is distinctly Serbian. It appears in Serbian cookbooks from the 19th century and remains one of the most popular dishes prepared for Slava, the Serbian patron-saint feast.

Frequently Asked Questions

Can I use store-bought phyllo?

Absolutely. Thaw frozen phyllo overnight in the refrigerator and keep covered with a damp towel while working to prevent drying out.

My gibanica is soggy. What went wrong?

The filling may have been too wet, or the pie was not rested before serving. Make sure the cheese is well-drained and let the baked pie cool and set before cutting.

Nutrition Facts

Per serving (180g) · 8 servings total

Calories390kcal

Protein14g

Carbohydrates30g

Fat24g

Fiber1g

Protein14g

Carbs30g

Fat24g

Time Summary

Prep time30 min

Cook time50 min

Total time80 min

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About This Recipe

Instructions

Make the filling

In a large bowl, whisk eggs, sour cream, sparkling water, and half the oil until smooth. Fold in crumbled white cheese. The sparkling water creates a lighter, airier result.

Preheat oven

Preheat oven to 200°C (390°F). Brush a 30×20 cm baking dish generously with oil.

Layer the phyllo

Take one phyllo sheet, crinkle it loosely (do not fold flat), and lay it in the pan. Spoon 3–4 tablespoons of filling over it. Repeat with all sheets, alternating crinkled phyllo and filling, ending with a phyllo layer.

Top and rest

Pour any remaining filling over the top. Brush the surface generously with oil and sprinkle with sesame seeds. Let the assembled pie rest 10 minutes so phyllo absorbs the liquid.

Bake

Bake for 45–50 minutes until the top is deep golden brown and crisp. If it browns too fast, cover loosely with foil after 30 minutes.

Rest and cut

Allow gibanica to cool in the pan for 15 minutes before cutting into squares. Serve warm with yogurt or ayran.

Frequently Asked Questions

Can I use store-bought phyllo?

Absolutely. Thaw frozen phyllo overnight in the refrigerator and keep covered with a damp towel while working to prevent drying out.

My gibanica is soggy. What went wrong?

The filling may have been too wet, or the pie was not rested before serving. Make sure the cheese is well-drained and let the baked pie cool and set before cutting.