Pin My neighbor Marija taught me how to make gibanica on a humid July afternoon when I'd wandered over asking what that incredible smell was wafting from her kitchen. She didn't hand me a recipe card—instead, she just started layering phyllo and told me stories about her grandmother making this in Belgrade, how the sound of crispy sheets meant you were doing it right. The first time I made it alone, I was terrified the layers would stick together or the filling would leak out, but something magical happened in that oven: it emerged golden and impossibly flaky, like it had been waiting for me to finally get it right.
I made this for a potluck once, nervous that nobody would touch it because it wasn't familiar to them, and watched it disappear in twenty minutes. A friend went back for thirds and asked if I could teach her, which felt like the highest compliment—not just that it was good, but that it mattered enough to pass along.
Ingredients
- Cottage cheese (300g): This is your creamy foundation, milder than feta alone, and it keeps the filling from becoming too sharp or crumbly.
- Feta cheese, crumbled (200g): Non-negotiable for that tangy, salty punch that makes you reach for another bite.
- Eggs (4 large): They act as a gentle binder, keeping everything together without making the filling dense or rubbery.
- Plain yogurt (100ml): This adds moisture and a subtle tang that brightens the whole filling.
- Sunflower oil (50ml for filling, plus 2 tbsp for brushing): It makes the filling silky and helps the phyllo crisp up beautifully as it bakes.
- Sparkling water (50ml): This sounds odd until you taste it—it makes the filling lighter and almost airy, a trick Marija swore by.
- Salt and pepper: Start with half a teaspoon and adjust after mixing; the cheeses are already salty, so go gentle.
- Phyllo dough (500g, about 12 sheets): Keep it thawed and cover unused sheets with a damp towel so they don't dry out while you work.
Instructions
- Set your stage:
- Preheat your oven to 180°C and grease a 23x33cm baking dish—this matters because cold pans steal heat from the bottom layers. Gather everything before you start; phyllo waits for no one.
- Build your filling:
- Combine cottage cheese, feta, eggs, yogurt, oil, sparkling water, salt, and pepper in a bowl and whisk until smooth and creamy. The filling should feel luxurious but not overly thick; if it seems stiff, add another splash of yogurt.
- Create your foundation:
- Lay one phyllo sheet in the dish, brush it gently with oil (not drenched—just a whisper of coverage), and repeat with two more sheets. You're building a base that will anchor everything above it.
- Begin the layers:
- Spread 3-4 tablespoons of filling over your phyllo base, then add 2-3 more oiled phyllo sheets on top. Continue this rhythm—cheese, then phyllo, then cheese again—until all your filling is tucked between layers and you end with 2 final sheets of phyllo on top.
- Finish with gold:
- Brush the top generously with oil so it will turn deeply golden. If you want extra shine, beat an egg yolk and brush it on, though it's optional and the pie is stunning either way.
- Cut before baking:
- Using a sharp knife, slice the assembled pie into squares or diamonds—this prevents the layers from cracking when you try to cut hot pastry, and it looks intentional rather than haphazard.
- Let the oven do its work:
- Bake for 35-40 minutes until the top is golden brown and you can hear a faint crackle when you move close to the dish. The filling should be set but still slightly creamy inside.
- Rest before serving:
- Let it cool for 10 minutes so the layers can set slightly and you won't burn your mouth on escaping steam. Serve warm or at room temperature; either way, it's perfect.
Pin I realized this dish meant something when my friend started making it for her own gatherings, and she called me to ask if I remembered how soft the filling should be. We were just two people passing along a recipe, but it felt like we were keeping a small piece of Marija's kitchen alive in ours, one golden, crispy layer at a time.
Why This Works as Comfort Food
Gibanica sits in that perfect space between humble and indulgent—it's humble enough to eat casually but feels luxurious because of how it looks and tastes. The phyllo gives you that satisfying crackle and visual drama, while the filling is pure comfort, creamy and tangy and almost custardy. It's the kind of dish that makes people slow down and actually taste their food instead of rushing through.
Serving and Pairing Ideas
Serve this warm or at room temperature, maybe with a simple tomato and cucumber salad alongside to cut through the richness. A yogurt sauce on the side is lovely too—just plain yogurt with a pinch of salt and a crack of pepper, or if you're feeling generous, drizzle of hot red pepper oil. It's equally at home on a brunch table, a picnic blanket, or wrapped in paper as a snack you hide from your family so you get the last piece.
Storage and Make-Ahead Tips
Leftovers keep beautifully in the fridge for up to four days, and reheating is simple—just cover with foil and warm in a 160°C oven for about 15 minutes so the phyllo stays crispy. You can even assemble the whole thing the night before and refrigerate it unbaked; just add a few extra minutes to your baking time since it'll start cold. If you're making this for a crowd, this make-ahead trick is a lifesaver.
- For a richer filling, add a tablespoon of sour cream or a splash more yogurt to the mixture.
- Leftover phyllo dough freezes well—wrap it tightly and it'll keep for weeks, ready whenever inspiration strikes.
- If you can't find sparkling water, plain water works, but you'll miss that subtle lightness; if you're adventurous, a bit of club soda is your secret weapon.
Pin This recipe has a way of bringing people together because it tastes like it took all day to make, even though it doesn't. That's the real magic of gibanica—it's generous without asking for too much of your time, and it turns an ordinary evening into something that feels a little bit special.
Recipe FAQ
- → What cheeses are used in this layered pie?
The filling combines creamy cottage cheese and crumbled feta, creating a rich and tangy flavor profile.
- → How is the phyllo dough prepared for layering?
Phyllo sheets are layered in the dish, each brushed lightly with sunflower oil to achieve a crispy, golden texture when baked.
- → Can I make this dish gluten-free?
Yes, substitute regular phyllo dough with gluten-free phyllo sheets to suit gluten-free dietary needs.
- → What is the recommended baking temperature and time?
Bake the layered pie at 180°C (350°F) for 35 to 40 minutes until the top turns golden and crisp.
- → Is there a suggested serving accompaniment?
Serve the pastry alongside a fresh tomato and cucumber salad for a refreshing contrast.