Serbian Layered Cheese Pie

My neighbor Mirjana taught me to make gibanica on a rainy afternoon when she caught me struggling with store-bought phyllo. She showed up with a bag of cottage cheese and crumbled feta, saying this pie had gotten her through countless family gatherings and unexpected guests. That first time, I burned the edges slightly, but the center was so creamy and golden that I didn't care. Now whenever I make it, I think about her patient voice walking me through each layer, and how something so simple could taste like home.

I made this for a potluck once and watched people return to the table three times for more, which never happens with savory dishes. Someone asked if it was difficult, and I realized that's when I knew the recipe was working—it looked fancy enough to impress but tasted honest and unpretentious, like real food made by someone who actually eats it.

Ingredients

• Cottage cheese (300g): The heart of the filling—it stays light and fluffy instead of dense, which is why you avoid ricotta here.
• Feta cheese, crumbled (200g): This brings the salt and tang that makes people say they can't quite place the flavor but they want more.
• Large eggs (4): These bind everything together and add a subtle richness that makes the filling feel complete.
• Plain yogurt (100ml): A small amount adds a quiet brightness that balances the richness of the cheeses.
• Sunflower oil (50ml): Use it in the filling—it keeps things tender and helps the mixture integrate.
• Sparkling water (50ml): This is the secret weapon that nobody talks about; it makes the filling airier and almost cloud-like.
• Salt and pepper: Start with half a teaspoon of salt and adjust—feta is already salty, so go carefully.
• Phyllo dough (500g, about 12 sheets): Thaw it completely or it'll tear, and keep it covered with a damp cloth while you work so it doesn't dry out.
• Sunflower oil for brushing (2 tbsp): This is what makes the layers crisp and golden, so don't skimp here.
• Egg yolk for glazing (optional): If you use it, it gives a bakery-worthy shine that makes people think you're more skilled than you are.

Instructions

Prepare the pan and preheat:

Get your oven to 180°C and grease the baking dish with just enough oil so it glistens. This is where you set up for success.

Mix the filling:

Combine the cottage cheese, feta, eggs, yogurt, oil, and sparkling water in a bowl and stir until it's smooth and almost cloud-like. Taste it and adjust the salt—remember that feta carries its own punch.

Start the foundation:

Lay down your first phyllo sheet, brush it gently with oil so every part glistens, then add two more sheets the same way. You're building a crispy base that will hold everything up.

Spread the filling:

Spoon about 3 to 4 tablespoons of your cheese mixture over the phyllo, spreading it in an even layer so every bite gets the same richness.

Layer and repeat:

Add 2 or 3 more phyllo sheets with oil between each one, then more filling, then repeat until you've used everything. Finish with 2 sheets on top—this protects the filling and gets gorgeously crispy.

Brush and glaze:

Give the top layer a generous brushing of oil, and if you want that bakery shine, whisk the egg yolk and paint it on. This is what makes it look like something special.

Score the pastry:

With a sharp knife, cut the assembled pie into squares or diamonds before baking—it's much harder to cut cleanly after it cools.

Bake until golden:

Let it go for 35 to 40 minutes until the top is golden brown and you can hear it crackle if you lean close. The smell alone will make you want to eat it immediately.

Cool and serve:

Let it rest for 10 minutes so the filling sets slightly, then cut and serve while it's still warm. This is when it's at its absolute best.

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The best moment with this dish is when someone takes the first bite and their whole face changes—that crunch followed by the creamy, tangy cheese is such a satisfying surprise. I've seen people go quiet for a moment, which for a home cook is basically the highest compliment.

The Story Behind Gibanica

Gibanica isn't fancy or complicated, but it's deeply rooted in Balkan cooking where making something delicious out of simple ingredients is an art form. Every family has their own version, slight tweaks and family secrets passed down over generations. What makes it special isn't that it's hard to master—it's that it tastes like belonging, like someone made it specifically for you to enjoy.

Make It Your Own

Once you've made this a few times, you'll start hearing the variations calling to you. Some people add a tablespoon of sour cream to the filling for extra tang, while others throw in a handful of fresh dill or parsley for brightness. You could even try mixing in some caramelized onions if you want to make it more substantial, or dust the top with nigella seeds for a little extra texture and intrigue.

• A side of fresh tomato and cucumber salad cuts through the richness beautifully and feels exactly right with this pie.
• Leftovers keep in the fridge and can be reheated gently in the oven, tasting somehow better after the flavors have had time to settle.
• If gluten is a concern, many stores now carry gluten-free phyllo sheets that work just as well as the regular kind.

Timing and Storage

The beauty of gibanica is that it respects your schedule. You can assemble everything and let it sit in the fridge for an hour or even overnight before baking, which makes it perfect for when you want impressive food without last-minute stress. Cold storage actually helps the phyllo stay crisper because the filling isn't warming it up as it cooks.

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Make this dish and you'll understand why it shows up at family gatherings and celebrations across the Balkans. It's the kind of food that brings people together without any fuss.

Recipe Questions & Answers

→ What type of cheese blend is used?

A creamy combination of cottage cheese, crumbled feta, and plain yogurt creates the filling's rich and tangy flavor.

→ How is the phyllo dough prepared for layering?

Phyllo sheets are layered in the baking dish with each brushed lightly with sunflower oil to ensure crispiness and prevent sticking.

→ Can the glaze be omitted or substituted?

The egg yolk glaze is optional; omitting it results in a slightly less shiny top but does not affect the crispness significantly.

→ What is the recommended baking temperature and time?

Bake the layered pie at 180°C (350°F) for 35 to 40 minutes until golden and crisp on top.

→ Are there any suggested accompaniments?

Serve alongside fresh tomato and cucumber salad for a refreshing balance of flavors.

→ Is this dish suitable for gluten-free diets?

For gluten-free versions, substitute regular phyllo dough with gluten-free alternatives if available.