🧀 Gibanica – Traditional Balkan Cheese Pie with Spinach

Posted by Divna on

A flaky, cheesy classic with a golden crunch

Gibanica is one of the most beloved and iconic dishes across the Balkans. It’s a cheesy, savory pie made with flaky phyllo dough, filled with a rich blend of ricotta and feta cheese, fresh or frozen spinach, and a creamy egg mixture. Golden and crisp on the outside, soft and comforting inside—this dish is a nostalgic centerpiece for family gatherings, holidays, or just a cozy weeknight meal.

🛒 Ingredients

For the Pie:

  • 1 package phyllo dough (450 g), defrosted
  • 400 g ricotta cheese
  • 200 g feta cheese
  • 5 eggs
  • 100 ml vegetable oil
  • 250 ml plain yogurt or kefir
  • 1 tsp baking powder
  • 100 ml club soda
  • 2 cups baby spinach (fresh or frozen, squeezed dry if using frozen)
  • Salt, to taste (optional, depending on feta saltiness)
  • 100 g melted butter (for brushing phyllo)

For the Topping (“Dressing”):

  • 60 ml melted butter
  • 3 tbsp sour cream
  • 1 garlic clove, finely grated
  • 25 ml milk
  • Pinch of salt

🥣 Instructions

1. Preheat & Prepare

Preheat your oven to 400°F (200°C). Grease a 10×10-inch (25×25 cm) baking dish with oil or butter.

2. Make the Cheese Filling

  • In a large bowl, mash together ricotta and feta using a fork.
  • Add eggs and mix until well combined.
  • Stir in oil, yogurt, baking powder, sparkling water, and chopped spinach.
  • Taste the mixture and add salt only if needed—feta can be quite salty!

3. Layer the Base

  • Take 4 sheets of phyllo and layer them in the pan so they hang over the sides.
  • Brush with melted butter.

4. Add the Cheese-Crumpled Layers

  • Keep unused phyllo covered with a damp towel.
  • Take 9 individual phyllo sheets, one at a time: crumple slightly, dip into the cheese mixture, and gently press into the pan.
  • Once all 9 are placed, drizzle melted butter over the surface.

5. Seal and Top

  • Take 2 more phyllo sheets, lay them flat over the top, brushing each with melted butter.
  • Fold the overhanging bottom sheets inward to seal the pie, brushing with more butter as you go.
  • Finish with the last 2 phyllo sheets cut to fit the pan exactly. Brush the top generously with butter.

6. Slice and Bake

  • Use a very sharp knife to cut the pie into 12 squares before baking.
  • Bake for 45 minutes or until golden brown.

7. Make the Dressing

  • While gibanica bakes, heat butter, sour cream, grated garlic, milk, and salt until smooth and pourable (like pancake batter).

8. Top and Finish

  • Pour the warm dressing over the baked gibanica.
  • Return to the oven for 5 more minutes to allow the dressing to set.

🧈 Serving Suggestions

  • Serve warm, at room temperature, or cold.
  • Perfect with a glass of cold yogurt or kefir.
  • Garnish with spring onions or fresh herbs.
  • Great as a breakfast, snack, light lunch, or party dish.

🧊 Storage Tips

  • Store leftovers in the refrigerator for up to 4 days, wrapped tightly or in an airtight container.
  • Reheat in the oven at 350°F (175°C) until warmed through for best texture.
  • Freezing not recommended due to dairy and phyllo combination, but it can be done before the final bake.

✅ Variations & Substitutions

  • Cheeses: Swap ricotta with cottage cheese or use only feta for a sharper taste.
  • Greens: Use chard or kale instead of spinach.
  • Add-ons: Mix in sautéed leeks, green onions, or fresh dill for an extra layer of flavor.
  • Crustless Option: Use fewer phyllo sheets and bake in ramekins as crustless mini pies.

❓FAQ

Q: Can I make Gibanica ahead of time?
 A: Yes! Assemble it the night before and refrigerate unbaked. Bake just before serving.

Q: What’s the difference between Gibanica and Burek?
 A: Gibanica usually combines several dairy ingredients and often includes eggs and yogurt, while Burek is typically meat-filled and rolled or coiled.

Q: Can I use puff pastry instead of phyllo?
 A: Not recommended—phyllo gives that signature flaky texture that makes Gibanica unique.

Gibanica is more than just a cheese pie—it’s a bite of Balkan tradition. Whether enjoyed fresh from the oven or cold the next day, it brings comfort and joy with every flaky, cheesy mouthful. A guaranteed crowd-pleaser!

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