Cheese-filled Serbian Gibanica is savory, slightly salty, and altogether addicting pastry. It is perfect party food. In fact, I first tasted it at a party, served as an appetizer.
After I’d eaten more than my fair share of the tasty morsels, I asked who had made them. It was a Serbian friend of the hosts, who learned to make Gibanica from her mother.
When I asked for the recipe, she began reciting it by memory. My husband was standing nearby. Well trained as the spouse of a blogger, he grabbed a scrap of paper and wrote down the ingredients and the oven temperature/timing as she spoke. I gave him a kiss for being so thoughtful, stashed the scrap of paper in my purse, and looked forward to re-creating the Gibanica at home.
The party was delightful. While good food helps, it’s the people who are key. In this case, the crowd was fun loving and diverse.
The Serbian woman who gave me the recipe is married to a Bosnian Croat. The couple who gave the party are a Brazilian Catholic woman married to an American man whose Jewish father fled Hungary in the lead-up to World War II. They all met at Voice of America. There the Brazilian woman works in a section that provides broadcasts to the Middle East. Others at the party included an Israeli, several Irish Americans and me, the granddaughter of a Romanian Jewish immigrant. We laughed, ate, and talked for hours.
Back to Gibanica. I kept thinking about this savory pastry, and not just because it was delicious. My only knowledge of Serbia before the party was the terrible ethnic violence between Serbians and Bosnian Croats in the mid-1990’s.
It was hard for me to imagine that the Bosnian Croat/Serbian couple had married. That alone defied my limited understanding of those two ethnic groups. They inspired me. Although hatred swirled around them, they did not let it define them or interfere with their lives.
So it seemed to me that making Gibanica would be my own way of paying homage to the idea of bringing people together through food. Celebrating each other’s traditions and eating together is so much more productive than each staying in our own little worlds, relying on stereotypes about people we really know little or nothing about.
When I retrieved the notes about Gibanica my husband had so thoughtfully written at the party, I realized that they didn’t include any instructions except for the baking time. Oh well. I set to work with the list of ingredients and my memory. After adding dill, modifying a few other ingredients I made the pastry from memory, writing directions as I went along.
I baked my version in a 9 x 11″ pan and cut the pieces somewhat larger than the dainty ones I had the first time I tasted Gibanica. With a salad and soup, the Serbian Gibanica made a wonderful dinner.
Serbian Gibanica contains a simple filling of eggs, dairy, and just a hint of herb and pepper. You layer the filling between stacks of fillo dough sheets and bake the pastry until the top is golden brown.
The filling is a cinch to make. Basically throw all the ingredients together, including the one my friend-of-a-friend said was essential – seltzer. I love homemade ricotta, but in this case I used store-bought. I doubt that it made much of a difference.
The only part that might throw you – and that may cause some to avoid this recipe entirely – is the fillo dough.
If you’ve had baklava, a Greek and Middle Eastern sweet, honey-and-nut pastry you’ve eaten fillo dough. Like baklava, Serbian Gibanica has layers of fillo with oil or butter sprayed or brushed on each one.
For photos of how the layers work, check out my 2012 post on my pal Jeannie’s baklava. (Please excuse the quality of the photos. They are from the days of my point-and-shoot camera with almost no editing. Still, they show how the fillo looks and how to use it.)
Many, or maybe even most large grocery or Middle Eastern groceries, sell fillo dough. It is kept in the freezer section. The dough comes in long, thin boxes containing 1 pound of thin sheets, piled one on top of the other, and rolled or folded.
Though it may look intimidating, there is no need to “fear the fillo” if you follow these few tips :
Using Fillo in Serbian Gibanica or Other Recipes
- Fillo dries out easily once exposed to air, so your goal should be to keep it covered and work relatively quickly once you begin using the delicate sheets of dough. Follow the directions for thawing the dough and when you are ready, have all your other ingredients and the pan nearby.
- Gently unroll the stack of fillo sheets (one roll at a time if there are 2 rolls in the package), and immediately place a clean towel over the stack.
- Be gentle when taking off the top sheet to use it. Think of the fillo as if it were delicate tissue paper. Start at the top and gently pull off the top sheet, then immediately cover the remaining fillo sheets until you need to go back for the next one.
Cheese-filled Serbian Gibanica
Ingredients
- 3 large eggs
- 1 pound ricotta cheese
- 1 pound feta cheese rinsed if in salt brine, cut into small cubes or crumbled
- 2-3 tablespoon sour cream
- 1/3 cup milk
- 1/3 cup seltzer or sparkling water
- 1 teaspoon dried dill
- Freshly ground pepper to taste
- 1 pound fillo dough
- 4 tablespoons melted butter/oil or a combination
Instructions
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Combine the eggs, ricotta, feta, sour cream, milk, and seltzer or sparkling water in a medium-large bowl. Mix well and add the dill and freshly ground pepper. Set aside.
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Preheat the oven to 375 degrees F. Set up your fillo dough, pan, bowl of filling, and butter/oil.
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After defrosting the fillo layers according to the directions on the box, lay them next to a 9 x 11" oven-safe pan. LIghtly brush or spray the pan with butter/oil. Put down the first sheet of fillo dough, brush it lightly with butter, oil and continue to do that until you have used about 1/3 of the fillo sheets.
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Spread half of the filling smoothly over the top sheet of fillo dough and continue adding fillo dough sheets, one at a time, brushing with butter/oil after each one, until you have used another 1/3 of the fillo dough sheets. Spread the remaining half of the filling on top of the last sheet of dough and use up the remaining sheets of fillo dough. Brush the top sheet of fillo dough.
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Bake for 35-45 minutes until the top is golden brown, especially around the edges.
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Let the Gibanica sit for about 5-10 minutes before you cut it.
Recipe Notes
No salt is required because the feta is salty. If the feta is in a block stored in brine (as is the feta pictured in the ingredients in this recipe), I taste it to decide how well to rinse it to eliminate some of the salt. You want it to stay a bit salty, but not overly so.
I used a half melted butter/ half olive oil mixture for greasing the pan and brushing on the fillo sheets.
Anita at Hungry Couple says
Oh, hell yes! Pinned to make soon. And I love the multicultural-ness of the story. 🙂
Laura says
Thanks so much Anita xoxo
Beth (OMG! Yummy) says
I love everything about this post. I first tasted this when I was befriending a Serbian woman who lost much of her family in the Holocaust – her mom and dad survived and found each other after the war and married. I first visited her at her house so she could show me original written recipes from her perished relatives. And she made me Gibanica 🙂
Laura says
Beth, What a lovely memory of tasting Gibanica. Although your friends life was so devastated by the Holocaust it sounds as though she has still got enough love in her heart to want to pass on the recipes. I’ll bet seeing her relatives’ recipes was incredibly special.
Andrea says
Though I am Greek Orthodox, we celebrate on Dec. 25. However, we have a good friend who is Serbian, and she celebrates Orthodox Christmas by throwing a party every year. I always try to contribute a Serbian dish, and I’ve made gibanica for the past few years. Last year, I used a somewhat painful recipe that had me layer a thin spread of the filling for every four sheets of phyllo. I was sweating (and perhaps cursing a bit) by the end, worrying about whether I would run out of either filling or phyllo. It turned out wonderfully, of course; how can you go wrong with cheese and phyllo and all that butter? But it was a pain. Another difference is that the recipe I used last year used cottage cheese instead of ricotta, which is a cheese I love. I like the look of your recipe. I just assembled it and I will bake it tomorrow. Thank you!
Laura says
So glad to hear that you’ve tried the recipe Andrea. Hope you loved it.
Hector says
Love Gibanica! Had it growing up as my mom was brought and raised in Serbia. The difference from your recipe was that it is every two layers of phyllo and beer instead of Seltzer water. The flavor and yeast of the beer contribute to the flavor and pairs exceptionally well with a glass of the same pivo (beer in Serbian)
Laura says
Hector, Many thanks for stopping by. Love the idea of using beer, I’ll have to try it.
Elizabeth Keates says
Our sons’ Mother in Law is of Serbian heritage, and Gordanas’ daughter made it for me as I watched. She put it in a dish which enabled her to roll it in a long sausage type then as she placed it on the dish delicately turned the ends to show a crescent shape.
She said her Mother, Gordana liked to add a small amount of grated pumpkin. so this is what I do now. All recipients love this ,including children come back for more!
Laura says
What a wonderful memory. I must try your mother-in-law’s version. Many thanks for sending it along, and for stopping by.
Lexy says
Thank you for this recipe! I don’t use the same exact ingredients but I appreciate a good formula to follow. And I use it every few weeks!
Laura says
Lexy, Fantastic. Like you, I enjoy adjusting recipes to my own taste and to what I have on hand. Hope you enjoy your own version of Gibanica.
Adam says
I remember my grandmother making this and my mom too…..I don’t remember dill in it though as I’m not a fan of dill. I’m wondering if theirs had dill in it?? What’s your thought? Can it be omitted?
Laura says
Adam, Sure you could omit the dill. It will be much plainer without it, but if that’s what you remember and crave, go right ahead.
Brett says
Can you make ahead and bake later?
Laura says
Brett, I haven’t tried it but I think you could as long as you refrigerate the gibanica until you bake it.
Emma, Sol som sol? says
My husband is Serbian and I love the food influence I have from his part of our family.
I have never had dill in gibanica, so that was a new version for me, never seen in the dish in Serbia either.
– There’s no bloody dill in gibanica! yells my husband when I just asked him. 😀
But I suppose every family recepie differs a little.
I use cottage cheese, yoghurt/sour cream/quarg cheese (depends on what I have or find in the store), feta cheese and eggs when doing it. And the filo pastry of course. No butter, just olive oil.
Re preparing it in advance, I believe my husband’s aunt did that last summer. She prepared it in the evening, put in the fridge and then baked it in the morning. Oh, I just remember that I have done it as well, preparing it a few hours in advance.
Laura says
Emma, Many thanks for telling us the story of how your husband’s family makes gibanica. And nice to know about your husband’s aunt and the way she prepares it in advance.
daria york says
I lovegibanitca…Has anyone tried freeszing it uncooked- either in the phyllo or just the filling -and then baking or assembling a few weeks later????
Laura says
Daria, I haven’t tried freezing it uncooked. If you do, let us know whether it works well.
Emily says
Thank you so much for the recipe! My fiancée is Serbian and I am starting to learn how to cook some Serbian dishes so he has a little taste of home with him always! Whenever I go to serbia to visit his grandparents in their tiny village, we have Gibanica every morning! I look forward to having it when I wake up. I’m cooking this as we speak, I hope it turns out 🙂
Hvala!
Laura says
Emily, I hope it turns out as you and he wish. Let me know if it is the gibanica he remembers and how you like it. Enjoy each other and stay safe and healthy.
Alli says
So glad I stumbled across this in 2021!! Followed almost exactly minus the dill, and was so nervous it would come out in my 8 x 8. Serbian boyfriend LOVED it!
Laura says
So glad your Serbian boyfriend loved it. I’m not Serbian, so I’ll trust him, the Serbians who originated the recipe and others who tell me it’s authentic. whether or not it’s authentic, I leave to others – all I know is that it’s delicious 🙂
Glo Terzich says
This recipe sounds like I remember. Never made it but now I’m going too. You make it sound less intimidating for sure. My Serbian grandma, Byjka, had a lady named Dunsa, friend from the “old country”, that used to make this all the time. Only thing different of course, was, she dough from scratch. I can still visualize Dunsa stretching the dough thin and rolling it out til it hung over the side of the round table in the cellar kitchen. It was sooooo good. She made it with cheese, but also apple filling sometimes. But her most common filling was a soft cabbage mixture with egg, cornmeal, salt, & lots of pepper. It was more like a meal than a dessert. It was so yummy. I like it with all the fillings. The cheese however, is such a special treat. Has anyone else ever heard of the cabbage gibancia ??
Laura says
Glo, Many thanks for your memories and for the information about various stuffings. I haven’t heard of cabbage gibanica but I’d love to try it. I’ll have to research it a bit.
K. Pietrini says
I don’t understand the purpose of the “bubbly” liquid. I’ve made this for years. A suggestion is to carefully cut into serving pieces (use a very sharp pointy knife) before baking and refrigerate for a while. Then the top phyllo isn’t crushed to bits.
Laura says
I have no idea why the woman who recited the recipe to me at the party insisted that seltzer (bubbly liquid) is essential. Maybe it’s like the back-and-forth over whether seltzer is essential for matzo balls. Some claim it’s essential. Others disagree. In this case, I’m merely conveying what someone else told me. Love your serving suggestion. Sounds like you have made Gibanica – or other fillo delights – before.
Lisa says
good suggestion to cut pieces prior to baking…I do that with my spinokopita. Also the dill I never heard of in a Serbian recipe and I’m Serbian. I read somewhere that the dill comes from a turkish recipe…if you like the dill, then add it! I also saw a recipe where in after you lay the few sheets of phyllo for the base, dip the phyllo in the cheese mixutre and crunch it up along the sides of the baking pan/dish…
Laura says
Lisa, Many thanks for your expertise and advice.
Asja says
Cabbage gibanica is popular as Cabbage Strudel in Austria and northern parts of former Yougoslavia.
Filo is nothing else then Strudel-pastry, not to be confused or substituted by puff-pastry.