Gibanica


Gibanica

Gibanica is a traditional dish from the Balkans, made with phyllo dough, cheese, and eggs. It can be served as a main dish or a side dish, and is often served with a dollop of sour cream.

Ingredients:

1 package (250 g) phyllo dough

1 1/2 cups (375 mL) cottage cheese

1 cup (250 mL) feta cheese

4 eggs

1/4 cup (60 mL) milk

1/2 teaspoon (2.5 mL) salt

1/4 teaspoon (1 mL) black pepper

1/4 cup (60 mL) melted butter

Method:

1. Preheat oven to 350°F (180°C). Grease a 9×13 inch (23×33 cm) baking dish.

2. In a medium bowl, combine cottage cheese, feta cheese, eggs, milk, salt, and pepper.

3. Unroll phyllo dough and lay one sheet in the bottom of the prepared baking dish. Brush with melted butter. Repeat with remaining sheets of dough, buttering each sheet.

4. Pour cottage cheese mixture over phyllo dough.

5. Bake for 30 minutes, or until golden brown.

Potential changes & improvements:

-Try using a different type of cheese, such as mozzarella or cheddar.

-Add some chopped ham or bacon to the cheese mixture.

-Top with a dollop of sour cream or yogurt before serving.

Works Well With…

-Gibanica goes well with a green salad and crusty bread.

-It can also be served as a side dish with roasted meats or grilled chicken.

Common Mistakes:

-Not greasing the baking dish before adding the phyllo dough. This will cause the dough to stick and make it difficult to remove from the dish.

-Not brushing the phyllo dough with butter. This will result in a dry and flaky crust.

-Overcooking the gibanica. The cheese should be melted and bubbly, but not burnt.

Nutritional Information:

-Serving size: 1/6 of recipe

-Calories: 400

-Fat: 22 g

-Saturated fat: 10 g

-Cholesterol: 140 mg

-Sodium: 670 mg

-Carbohydrates: 32 g

-Fiber: 1 g

-Sugar: 3 g

-Protein: 18 g

Allergens:

Eggs

Milk

Butter

Wheat


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