Gibanica Serbian cheese pie from god sent

 Gibanica is one of my absolute favorite breakfast item and also great for snacks, midnight cravings or to use as small bites topped with some ham and or salami, its a quick fix and rather simple to make but always give a big impact on your guests, here is one recipe that I usually use and I really want you to try make it, your will not regret, the photo is from yesterday

Gibanica is a Serbian pastry that can be described as a filo dough pie most commonly filled with white cheese (sirene) but there are also some sweet variations of the gibanica recipe. Today, this pastry is popular all over the Balkans and similar variations can be found in some other Slavic countries too. Throughout history, Serbia under Ottoman and Habsburg rule and many food connoisseurs refer to gibanica as a mix of Turkish and Austrian influences. At a glance, the pastry looks like a mix of strudel and burek/byrek (from google)



  • 500 grams (1.1 lb) Phyllo Dough
  • 4 pcs Egg Large
  • 150 ml (5.07 floz) Extra Virgin Olive Oil or sunflower oil
  • 200 ml (6.76 floz) Yogurt
  • 100 ml (3.38 floz) Water
  • 5 grams (0.18 oz) Salt
  • 500 grams (1.1 lb) Feta cheese


  • In a bowl, add eggs and salt and mix well.
  • Then add oil (leave a little so you can oil the casserole dish in which you will be making the dish), then add yogurt and water.
  • Break the cheese into smaller pieces using your hands and add it to the bowl.
  • Mix everything together.
  • Oil the dish and put 4 phyllo dough sheets on the bottom.
  • Layer your cheese mixture and repeat the process until there is no more dough.
  • After you put the last dough sheet, take a fork and poke holes before adding the last layer of your cheese mixture.
  • Pre-heat the oven on 200°C/390°F.
  • Bake it for 40 minutes or until golden brown.
  • Take the pie out and let it cool down.

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