cheese pie recipe

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

Gibanica - Serbian Cheese Pie

g/ 1.6 lb phyllo or yufka dough (See note)

350 g/ 12.3 oz cow milk feta

200 g/ 7 oz/ about ¾ cup sour cream

200 g/ 7 oz/ about ¾ cup cottage cheese

½ liter/ 17 fl.oz/ 2 cups whole milk

eggs

olive oil (divided)

salt

Roughly mash the feta cheese with a fork in a large bowl.

Add the lightly beaten eggs, sour cream, cottage cheese, whole milk and add salt to taste. The amount of salt you need depends on how salty the feta cheese is, you should definitely try the mixture and add salt accordingly.

Filling:

Grease the baking dish (approximately 30x22 cm/ 12x9 inches) with 1 tablespoon olive oil.

Open the packet of dough, take out two sheets of dough, while keeping the rest covered at all times. Cover the dough you are not working with with a damp towel to prevent it from drying out. Work quickly.

Place the first two dough sheets in the greased baking dish. The dough sheets should hang over the edges of the baking dish, when you are finished with filling the pie, you will seal it using these overlapping pieces of dough.

Place the bowl with the cheese slurry next to the baking dish. Take one dough sheet out of the packet, crumple it a bit (it doesn&#x27;t matter if it breaks a little) and dip and run it through the cheese mixture.

Press it lightly into your hand to give it a rough round shape and place this crumpled dough into the baking dish.

Make sure to keep two last sheets of dough to close the pie, but otherwise use as many pieces of dough as needed to fill the baking dish.

Pour the remaining cheese mixture over the crumpled dough in the dish.

Fold the overlapping sheets of dough over the pie.

Take the last two sheets of dough and place them over the pie as well.

Mix together the remaining olive oil and 2 tablespoons hot water. Brush the top of the pie with this mixture and leave it to soak on the counter while you preheat the oven, my convection oven needs about 10 minutes to get hot.

Preheat the convection oven to 170 degrees Celsius/ 340 degrees Fahrenheit or a regular oven to 190 degrees Celsius/ 375 degrees Fahrenheit.

Bake the gibanica for about 45 minutes or until golden brown and set.

Serve hot or cold as suggested above.

Assemble the gibanica:

https://embed.mediavine.com/videos/s6wnuiui2werr7ngylys

A vegetarian spinach and ricotta pie encased in layers of crispy filo pastry – it can be cut up small for nibbles or works well, sliced, for lunch or dinner. Instead of pastry, how about making something similar with pasta? Our spinach and ricotta lasagne is well worth a try.

Spanakopita

spinach

leeks, finely sliced

onion, finely chopped

garlic cloves, sliced

olive oil, plus extra to drizzle

feta, crumbled

ricotta

pecorino (or vegetarian alternative), grated

dill

parsley

chilli flakes (optional)

free-range eggs, beaten

spring onions, finely sliced

lemon

nutmeg

pack good-quality filo (you’ll need 6-8 sheets)

Sea salt and black sesame seeds

You’ll also need…

30cm loose-bottomed tart tin

Boil the kettle and set a very large, deep, frying pan over a high heat. Put a splash of boiling water in the pan, then add as much spinach as will fit and cook until wilted, using tongs to stir it around. Tip it into a colander in the sink and repeat with the remainder and another splash of water. Once all the spinach is in the colander, press down with a plate to squeeze out as much water as you can. Remove and lay the spinach on kitchen paper in a single layer. Cover with more kitchen paper and press down. Leave to dry while you continue with the recipe (see tip).

Meanwhile, over a low-medium heat, soften the leeks, onion and garlic in a frying pan in a drizzle of olive oil for 12 minutes. Transfer to a plate and leave to cool.

Mix the cheeses, herbs, chilli flakes (if using), eggs, spring onions, zest, nutmeg and the onion mixture in a medium bowl. Give the spinach one last squeeze, then chop, add to the bowl and mix well. Season well. Heat the oven to 200°C/180°C fan/gas 6 with a baking sheet inside.

Unroll the filo pastry on a clean work surface and cover with a slightly damp tea towel. Put the 50ml olive oil into a bowl and, using a pastry brush, lightly brush the 30cm loose-bottomed tart/cake tin with oil. Lay one sheet of filo lengthways so its centre is on the edge of the tin, with half the sheet in the tin and half overhanging. Brush the filo sheet lightly with oil, then lay another sheet next to it, partially overlapping the first sheet but a little further around the tin, again overhanging. Brush with oil. Continue with all 6 sheets of filo – like the spokes in a wheel – brushing lightly with oil as you go until the tin is fully lined.

Spoon in the filling, then fold over the hanging filo sheets in the reverse order you laid them, brushing the tops lightly with oil. Sprinkle with sea salt and black sesame seeds. Bake for 35-40 minutes until crisp, covering with foil if it’s browning too much. Leave to cool slightly, then serve warm or at room temperature.

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Gibanica - Serbian Cheese Pie

Spanakopita

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The most viewed cheese pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gibanica - Serbian Cheese Pie

Spanakopita

The most viewed cheese pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine