Nov 11, 2020 · The ultimate Balkan savory pastry, Gibanica is made with layers of soft phyllo dough and salty feta cheese, and eggs. Perfect as a snack!

Oct 22, 2016 · Cheese-filled Serbian Gibanica is savory, slightly salty and totally addictive. Perfect party food or for a brunch or dinner. Get the directions here.

Dec 23, 2022 · This recipe for salty (savory) Serbian gibanica is a blend of cream cheese, cottage cheese, and feta cheese between layers of filo dough baked until golden brown and crispy.

Oct 4, 2010 · Ovo je zaista veoma lak recept za pravljenje i nema opsanosti da vam gibanica ne narasne ili ne uspe.

Jun 27, 2018 · Gibanica – a Serbian recipe for a delicious layered cheese pie or cheese pita made with phyllo or yufka dough and lots of cheese.

Dec 17, 2023 · Gibanica is a Serbian pastry that can be described as a filo dough pie most commonly filled with white cheese (sirene) but there are also some sweet variations of the gibanica recipe.

Gibanica is one of the most popular and recognizable pastry dishes from the Balkans, whether served on festive occasions, or as a comforting family snack. In Serbia, the dish is eaten as breakfast, dinner, appetizer and snack, [ 13 ] and is often consumed at traditional events such as Christmas , Easter and Slava . [ 6 ]

May 17, 2013 · Gibanica je vrsta pite sa sirom, nadev se uvek pravi od kravljeg sira, jaja i ulja, zavisno u kojem kraju se nalazite dodajte se kisela voda i jogurt. Gibanica se slaže u slojevima ili se listovi gužvaju pa se u tom slučaju zove gužvara. Srpska kuhinja je mešavina više svetskih kuhinja iz kojih je proizišla jedna nova, originalna.

Feb 15, 2025 · Gibanica is more than just a cheese pie; it’s a beloved part of Serbian culture. We cherish this dish at family gatherings and celebrations. Its crispy layers of dough combined with soft cheese create a delightful texture.

Things to know about Gibanica Recipe. Gibanica is a cheese pie you haven’t experienced before. It’s popular all over Serbia and the Balkans. One Slovenian priest in 1828 described it as “a must in Serbian weddings but it is also served to workers after a long day”.