Gibanica ala Zorana (Serbian= Гибаница)

Gibanica is one of the most common Serbian dishes. We make it almost every weekend. Gibanica is usually made with white cheese (feta for example), but can also be made with spinach, mushrooms, or ground beef.

I haven't made gibanica in a long time (more than 10 years). Last week, I tried Natasa's gibanica, and I realized how much I missed it. So, I was inspired to make it again.

Everyone makes gibanica a little different, so you can play around and find your optimal measures.

Ingredients:

1 packet of filo dough
5 eggs
1 1/2 cup feta cheese
1 1/2 cup yogurt
1 cup oil
1/2 tsp baking soda
salt to taste

Glaze:
1 egg
2 tbsp yogurt
2 tbsp oil



Preheat the oven to 380F.

Mix together eggs, cheese, oil, baking soda and salt. Grease the pan, and place 2 sheets of filo dough to cover the bottom and the sides. Then take sheets one by one, wrinkle them into a ball and dip into the egg and cheese mix. Do not soak them, but make sure they get enough fill on them. Use 2 wrinkled and dipped sheets per layer, then cover them with another clean sheet. Repeat until you use up all of the fill and filo dough. Leave 2 sheets to for the cover. Then mix the glaze and sprinkle over the top.


Bake uncovered for about 1 hour or until it becomes reddish brown.