Gibanica (Serbian Cheese Pie)

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. 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. 2

   Preheat oven

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

3. 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. 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. 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. 6

   Rest and cut

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

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.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

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.

Frequently Asked Questions