Gibanica

Why You’ll Love This Recipe

Gibanica is a dish that combines simplicity and comfort in one. The crispy, flaky pastry crust contrasts beautifully with the rich, creamy filling. The savory cheese and egg mixture offers a satisfying, salty bite, while the dough provides the perfect texture. Gibanica can be customized with different fillings, like spinach, mushrooms, or even minced meat, making it versatile for any occasion. Whether you’re looking for a delicious breakfast dish, a comforting dinner, or a snack for a gathering, Gibanica is sure to become a new favorite.

Ingredients

For the filling:

• 2 cups ricotta cheese (or a mix of feta cheese and cottage cheese)

• 3 eggs

• 1/2 cup sour cream (optional for extra richness)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon fresh parsley, chopped (optional)

For the dough:

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1 tablespoon vegetable oil

• 1/2 cup warm water (more if needed)

• 1 tablespoon vinegar (optional, for added elasticity)

For assembling:

• 1/4 cup vegetable oil or melted butter (for greasing and brushing)

• Additional flour for rolling the dough

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the dough:

In a large mixing bowl, combine the flour and salt. Gradually add the warm water, oil, and vinegar (if using), and mix until the dough begins to come together. Knead the dough on a floured surface for 10-15 minutes, or until it becomes smooth and elastic. The dough should not be too sticky or too dry, so adjust with more flour or water as needed.

Once the dough is kneaded, cover it with a damp cloth or plastic wrap and let it rest for about 30 minutes to allow the gluten to relax, making it easier to roll out.

2. Prepare the filling:

In a separate bowl, whisk together the eggs, ricotta cheese, sour cream (if using), salt, pepper, and parsley. Stir until the mixture is smooth and well combined. You can also add spinach or sautéed onions to the filling if you prefer extra flavor.

3. Roll out the dough:

After the dough has rested, divide it into 3 or 4 equal portions. On a floured surface, roll each portion into a thin sheet, as thin as possible without tearing. You can use a rolling pin or your hands to stretch and flatten the dough.

If you prefer, you can roll the dough into smaller portions, but a larger sheet of dough is traditional for Gibanica. Once you have rolled the dough, set it aside on a floured surface and proceed with the next portion.

4. Assemble the Gibanica:

Preheat your oven to 375°F (190°C). Grease a baking dish with oil or butter. Lay one sheet of dough into the baking dish, letting the edges hang over the sides. Brush with a bit of oil or melted butter.

Spoon a layer of the cheese mixture over the dough. Repeat the process of layering dough and cheese mixture until you’ve used up all the ingredients, finishing with a layer of dough on top. Fold any overhanging dough edges over the top layer.

5. Bake:

Brush the top layer of dough with a bit of oil or melted butter. Place the Gibanica in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the filling is set. The Gibanica should be crispy on top and soft on the inside.

6. Serve:

Once baked, remove the Gibanica from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature, and enjoy it with a dollop of sour cream or a side salad for extra freshness.

Servings and Timing

• Servings: 6-8

• Total time: 1.5 hours (including preparation and baking time)

Variations

• Spinach Gibanica: Add sautéed spinach or Swiss chard to the cheese filling for a classic version of Gibanica. The spinach adds color, flavor, and extra nutrients to the dish.

• Meat Gibanica: For a heartier option, you can add cooked ground beef, lamb, or pork to the cheese mixture. This makes the dish more filling and adds richness to the flavor.

• Mushroom Gibanica: Sautéed mushrooms can also be added to the filling for an earthy, umami flavor that complements the cheese perfectly.

• Vegan Gibanica: Substitute the cheese and eggs with plant-based alternatives such as tofu, vegan cheese, and non-dairy yogurt. Make sure to use a plant-based dough as well if you want a fully vegan dish.

Storage/Reheating

• Storage: Leftover Gibanica can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, and it can even taste better the next day.

• Reheating: Reheat Gibanica in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual slices, but the texture may be slightly different.

FAQs

1. Can I make Gibanica ahead of time?

Yes, Gibanica can be made in advance and stored in the refrigerator for up to 2 days before baking. Simply assemble the layers, cover, and refrigerate. When ready to bake, just pop it into the oven and bake as usual.

2. Can I freeze Gibanica?

Yes, Gibanica freezes well. After baking, allow it to cool completely, then wrap it tightly in plastic wrap or foil and store in the freezer for up to 2-3 months. To reheat, bake from frozen at 350°F (175°C) for 30-40 minutes.

3. Can I use phyllo dough instead of homemade dough?

Yes, phyllo dough can be a quicker alternative to homemade dough. Layer the phyllo sheets with the cheese filling, brushing each layer with butter or oil to keep them crispy.

4. Can I make Gibanica with other fillings?

Yes! Gibanica can be made with various fillings, such as potatoes, zucchini, or leeks. You can also experiment with different types of cheese, such as feta, ricotta, or mozzarella.

5. What can I serve with Gibanica?

Gibanica is often served as a stand-alone dish but pairs well with a light salad, yogurt, or pickled vegetables to balance the richness. You can also enjoy it with a cup of tea or as part of a larger meal with other Balkan dishes.

6. How do I make the dough thinner?

To make the dough thinner, you can use a rolling pin to gently roll it out, or you can stretch the dough by hand as you go. A well-rested dough will be more elastic and easier to stretch.

7. Can I use other types of cheese for Gibanica?

Yes, you can use different cheeses depending on your preference. The classic combination is a mixture of feta and cottage cheese, but you can also use ricotta, mozzarella, or even a combination of various cheeses to suit your taste.

8. Can I make Gibanica without eggs?

If you prefer to make Gibanica without eggs, you can use a combination of dairy-free yogurt or plant-based cheese alternatives. You can also substitute flax or chia eggs to make a vegan version of the dish.

9. What is the best way to store leftover Gibanica?

Leftover Gibanica should be stored in an airtight container in the refrigerator. To keep it fresh, ensure that the Gibanica is properly cooled before sealing the container.

10. Can I make Gibanica in individual portions?

Yes, you can make individual-sized Gibanicas by cutting the dough into smaller pieces and layering them in muffin tins or small baking dishes. Adjust the baking time accordingly.

Conclusion

Gibanica is a comforting, flavorful, and versatile dish that can be enjoyed as a meal or snack. With its layers of flaky dough and creamy, savory filling, it’s no wonder this dish is a favorite in the Balkans. Whether you stick with the traditional cheese filling or experiment with vegetables and meat, Gibanica is guaranteed to be a hit at any table. Serve it with a side of fresh salad or yogurt, and enjoy this delightful Balkan classic!

Gibanica

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Gibanica is a traditional Balkan pastry, popular in countries like Serbia and Croatia, made with layers of thin dough filled with cheese, eggs, and sometimes vegetables like spinach. The dish is savory, hearty, and comforting with a crispy, golden crust and a creamy filling.

• Author: Laura
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1.5 hours
• Yield: 6-8 servings
• Category: Main Dish
• Method: Baked
• Cuisine: Balkan
• Diet: Vegetarian

Ingredients

1. 2 cups ricotta cheese (or a mix of feta cheese and cottage cheese)
   
   3 eggs
   
   1/2 cup sour cream (optional for extra richness)
   
   1/2 teaspoon salt
   
   1/4 teaspoon black pepper
   
   1 tablespoon fresh parsley, chopped (optional)
   
   2 1/2 cups all-purpose flour
   
   1/2 teaspoon salt
   
   1 tablespoon vegetable oil
   
   1/2 cup warm water (more if needed)
   
   1 tablespoon vinegar (optional, for added elasticity)
   
   1/4 cup vegetable oil or melted butter (for greasing and brushing)
   
   Additional flour for rolling the dough

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Instructions

Make the dough: In a large mixing bowl, combine the flour and salt. Gradually add the warm water, oil, and vinegar (if using), and mix until the dough begins to come together. Knead the dough on a floured surface for 10-15 minutes, or until it becomes smooth and elastic. The dough should not be too sticky or too dry, so adjust with more flour or water as needed. Once the dough is kneaded, cover it with a damp cloth or plastic wrap and let it rest for about 30 minutes to allow the gluten to relax, making it easier to roll out.

1. Prepare the filling: In a separate bowl, whisk together the eggs, ricotta cheese, sour cream (if using), salt, pepper, and parsley. Stir until the mixture is smooth and well combined. You can also add spinach or sautéed onions to the filling if you prefer extra flavor.
2. Roll out the dough: After the dough has rested, divide it into 3 or 4 equal portions. On a floured surface, roll each portion into a thin sheet, as thin as possible without tearing. You can use a rolling pin or your hands to stretch and flatten the dough. Once you have rolled the dough, set it aside on a floured surface and proceed with the next portion.
3. Assemble the Gibanica: Preheat your oven to 375°F (190°C). Grease a baking dish with oil or butter. Lay one sheet of dough into the baking dish, letting the edges hang over the sides. Brush with a bit of oil or melted butter. Spoon a layer of the cheese mixture over the dough. Repeat the process of layering dough and cheese mixture until you’ve used up all the ingredients, finishing with a layer of dough on top. Fold any overhanging dough edges over the top layer.
4. Bake: Brush the top layer of dough with a bit of oil or melted butter. Place the Gibanica in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the filling is set. The Gibanica should be crispy on top and soft on the inside.
5. Serve: Once baked, remove the Gibanica from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature, and enjoy it with a dollop of sour cream or a side salad for extra freshness.

Notes

1. Spinach Gibanica: Add sautéed spinach or Swiss chard to the cheese filling for a classic version of Gibanica. The spinach adds color, flavor, and extra nutrients to the dish.
2. Meat Gibanica: For a heartier option, you can add cooked ground beef, lamb, or pork to the cheese mixture. This makes the dish more filling and adds richness to the flavor.
3. Mushroom Gibanica: Sautéed mushrooms can also be added to the filling for an earthy, umami flavor that complements the cheese perfectly.
4. Vegan Gibanica: Substitute the cheese and eggs with plant-based alternatives such as tofu, vegan cheese, and non-dairy yogurt. Make sure to use a plant-based dough as well if you want a fully vegan dish.
5. Storage: Leftover Gibanica can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, and it can even taste better the next day.
6. Reheating: Reheat Gibanica in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave individual slices, but the texture may be slightly different.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 70mg