Amazing Gibanica – Serbian Phyllo Feta Cheese Pie

0:00 Introduction
0:43 Ingredients
2:00 Creating the filling for the gibanica
4:30 Layering and filling your gibanica
8:21 Finishing up the gibanica (before baking)
9:36 Bake times
10:27 Fresh out of the oven! Enjoy!

Ingredients
2-3 packs of 16 oz thicker Phyllo dough (about 12-14 sheets of dough in total) if you can’t find thick, thinner is ok too.
Tip: If you have time, defrost the phyllo dough by moving it from the freezer to the refrigerator the night before so that it thaws nicely and the sheets don’t stick together. If you don’t have time defrost in the microwave but be careful not to over dry.
2 sticks of salted butter
1 stick of Philadelphia cream cheese
24 oz of 4% cottage cheese
10.5 oz feta cheese two blocks in brine (I buy mine at Trader Joes)
6 eggs total
• 5 eggs – separate yolks and whites (used for the filling)
• 1 whole egg + 2 tablespoons of sour cream used to brush the top of the Gibanica before baking
5 tablespoons sour cream
½ cup of oil

Take the Philadelphia cream cheese and 1 stick of butter and melt in the microwave or on the stove. Mix well until combined and add to a large bowl.
Crumble the feta and add it to the cream cheese (also add ½ the brine that the feta sits in to the mixture) then add the cottage cheese.
Add 3 tablespoons of sour cream to the bowl.
Separate the 5 eggs and add the yolks into the large bowl.
Mix the ingredients well.
In a separate bowl, whip the 5 egg whites until fluffy and firm.
Finally, fold in the egg whites to the mixture to get a nice fluffy mixture.
Set the bowl aside.

Take your phyllo dough out and separate each sheet so you can easily layer it in the baking pan.
Melt one stick of butter and add it to the ½ cup oil and mix well.

Take a 16L x 12W baking pan and brush the whole pan with some of the oil/butter mixture. Make sure to get the sides and corners so that the phyllo won’t stick.

Layering:
For the first set of phyllo dough sheets, you want to make what looks like an envelope. See video at 5:22 min.
Layering the phyllo dough is simple:
1. Brush oil/butter mixture over each new phyllo dough sheet (make sure to get the corners and edge so they don’t end up dry).
2. Take 1 to 2 handfuls of the cheese mixture and put it on each phyllo dough sheet ensuring again the corners and edges are well covered. Make sure to mix the mixture with your hand each time because the cheese settles at the bottom of the bowl.
3. Keep repeating this until you have finished with the last sheet.
4. The last sheet will have a little oil/butter mixture and a little mixture on top. Then we close the envelope see video min 8:35.
5. Take the one whole egg and 2 tablespoons of sour cream mix well.
6. Brush this mixture over the top of the Gibanica and using a fork poke several holes all over the top of the dough to vent it.

Heat the oven to 400 F, add the gibanica, bake for 10 minutes and then lower the heat to 350 F and bake for another 30-40 minutes (depending on your oven). The gibanica will fluff up as it cooks so open the oven and again poke it a couple of times with a fork. Bake until golden brown and sides pull away from the sides of the pan. Take out of the oven and let cool. Cut into larger or smaller pieces however you like.

#gibanica #gibanicasasirom#guzvara

свернуть