Gibanica Recipe (Serbian Cheese Fillo Dough Pie) (Edit recipe)

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Gibanica is a traditional Serbian cheese pie made with filo dough, feta, and eggs—simple to make, rich in flavor, and perfect for any meal.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

10

Serves: 8

Ingredients

500 grams Phyllo Dough, 6 oz, choose a medium thickness—neither too thin nor too thick
500 grams Feta Cheese, crumbled
3 Eggs, large
1 cup Kefir, or buttermilk
1 cup Sparkling Water
.25 cup Olive Oil, sunflower or light olive oil works best
1 tsp Salt, adjust based on the saltiness of your cheese

For brushing and layering

2 Tbsp Olive Oil
2 Tbsp Sparkling Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 200°C (390°F). Lightly grease a baking dish with a little of the oil-sparkling water mix.
Prepare the brushing mix: In a small cup, combine 1–2 tablespoons of oil with 1–2 tablespoons of sparkling water. You’ll use this to brush each layer of fillo dough.
Layer the fillo:
Place one sheet of fillo dough in the greased baking dish.
Lightly brush with the oil-sparkling water mix.
Sprinkle a bit of the crumbled feta cheese over the top.
Repeat this layering process—fillo, brush, cheese—until you’ve used all but one sheet of fillo dough.
Top layer: Place the last sheet of fillo dough on top (without cheese). Gently cut the layered pie into squares using a sharp knife.
Prepare the egg mixture: In a separate bowl, whisk together the eggs, salt, kefir (or buttermilk), sparkling water, and 1/4 cup oil until smooth.
Pour and soak: Slowly pour the egg mixture evenly over the cut gibanica. Let it sit at room temperature for about 15 minutes to allow the liquid to soak into the layers.
Bake: Place in the preheated oven and bake for 30–40 minutes, or until golden brown on top and fully baked through.
Cool before serving: Let the gibanica rest for 15–20 minutes before cutting and serving. This helps the layers set and makes slicing easier.

Notes

Classic style: Serve warm with a side of pršuta (prosciutto), sliced aged cheese, and a fresh Balkan-style salad made with tomatoes, cucumbers, onions, and peppers. Breakfast or brunch: Enjoy gibanica with a glass of kefir, buttermilk, or plain yogurt—a traditional and nourishing way to start the day. Party or potluck: Cut into small squares and serve as savory finger food—perfect for celebrations, picnics, or family gatherings. Light dinner: Pair with a simple mixed greens salad or roasted vegetables for a satisfying, lighter meal. On the go: Gibanica also tastes great at room temperature—perfect for packed lunches or road trips. Refrigerator: Store leftover gibanica in an airtight container or cover the baking dish tightly with foil or wrap. It will keep well in the fridge for up to 4 days. Reheating: For best results, reheat slices in the oven or toaster oven at 180°C (350°F) for 8–10 minutes to restore the crispiness. You can also warm it in a skillet over low heat. Avoid microwaving if you want to maintain the flaky texture. Freezer: Gibanica freezes well! Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	455
Fat:	21 g
Carbohydrates:	45 g
Protein:	19 g
Cholesterol:	34 g
Sodium:	1219 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.