Gibanica is one of the most recognizable pastry dishes from the Balkans, whether served on festive occasions or as a comforting family snack. In Serbia, the dish is eaten as breakfast, dinner, appetizer and snack, and is often consumed at traditional events such as Christmas, easter and Slava.
Gibanica is a traditional Serbian cheese pie made with delicate layers of filo pastry and a rich filling of white cheese, eggs, and dairy products such as sour cream or yogurt. Baked until golden brown and beautifully crisp on top, this beloved Balkan pastry is known for its flaky texture, creamy interior, and comforting homemade flavor.
The name Gibanica is believed to come from the Serbian verb gibati, meaning “to fold,” “to shake,” or “to move.” The name reflects the traditional method of layering and arranging thin sheets of dough to create the pastry’s signature texture.
At its core, Gibanica is made from simple ingredients that come together to create a remarkably satisfying dish. The filling typically combines crumbled white cheese, eggs, sour cream or yogurt, and a small amount of oil or butter. Many traditional recipes also include sparkling water, which helps create a lighter filling and contributes to the pie’s soft, airy texture.
I do mine as called guzvara which means that I don't layer mine, I dip the pastry in to the egg-cheese mix and just layer and fill up the tray, faster and much easier to make.
Traditionally its made in a round large pie form but I do make mine in square, the shape doesn't matter really, take whatever you have and here is a simple recipe that I use.
4 egg
500 gram white cheese of any kind
200 gram of yogurt or sour cream
100 gram of sparkling water
1 teaspoon baking powder
salt to taste
1 pack of filo pastry
mix everything in a large bowl
Dipp 1 filo sheet at a time and arrange in the baking dish that you have
the last sheet should go on top as a cover and brush some oil on it
bake at 180 degrees for 35-40 minutes until nice color
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