Serbian Gibanica

For the Serbian Gibanica recipe, line a baking dish with oil. Line the dish with filo pastry – the pastry should hang generously over the edge of the dish.

In a bowl, mix curd, sour cream, milk and eggs, add 2 tablespoons oil and season with salt. The mixture should be thick.

Now pull the individual filo dough sheets through the curd-sour cream mixture and “crumple” them a bit. Place the soaked pastry sheet in the baking dish. Repeat this process until the curd-sour cream mixture is used up. Finally, place the remaining filo sheets on top of the gibanica and fold the overhanging pastry sheets inward.

Bake the gibanica in the preheated oven at 200 °C for about 45 minutes. Check in between to make sure that the surface does not take on too much color – if necessary, cover with aluminum foil. The golden brown gibanica is best served fresh from the oven.

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