🥧 Gibanica
Gibanica is a Serbian pie of thin phyllo sheets layered with a filling of crumbled white cheese, eggs and kajmak, a rich clotted dairy cream. Baked until puffed and golden, it has crisp, flaky edges and a soft, savoury, cheesy centre. It is cut into squares and eaten warm for breakfast, often with yogurt, or brought to family celebrations.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g phyllo sheets
- 400 g white brined cheese, crumbled
- 200 g kajmak
- 4 eggs
- 200 ml water
- 2 tbsp oil for the dish
- ½ tsp salt
Method
- Heat the oven to 200 °C and oil a 25 × 35 cm baking dish.
- Whisk the eggs with the water and salt, then stir in the crumbled cheese and kajmak.
- Lay two phyllo sheets in the dish, spread with a thin layer of filling, then crumple or layer more sheets, repeating until all is used.
- Finish with a sheet of phyllo and pour any remaining egg mixture over the top.
- Bake 35–40 minutes until puffed and deep golden; rest 10 minutes before cutting.
How to make it lighter
- Cut the pie into 12 squares instead of 8 for a smaller portion.
- Use less kajmak and more of the crumbled cheese and egg mixture to lighten the filling.
- Serve with a large tomato and cucumber salad to make the plate more filling.
History
Gibanica is considered one of Serbia's national dishes and is a staple of holiday tables, especially at Christmas and Easter; similar layered cheese pies are found throughout the Balkans.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →