Ingredients for Gibanica Gib A Neetza
- 1 (16 ounce) package phyllo dough, thawed
- 2 cups crumbled feta cheese
- 1 cup sour cream
- 4 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 4 ounces farmer's cheese (optional)
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How to Make Gibanica Gib A Neetza
- Preheat oven to 325°F (165°C).
- In a large bowl, beat 4 large eggs until light and foamy.
- Gradually whisk in 1 ½ cups all-purpose flour and ½ teaspoon salt until a smooth batter forms.
- Gently stir in 1 cup sour cream until well combined.
- Add 2 cups crumbled feta cheese (and optionally 4 ounces of farmer's cheese) to the batter and fold gently until just incorporated.
- Grease a 13x9x2 inch baking pan.
- Place 2 sheets of phyllo pastry in the prepared pan, letting the edges overhang slightly.
- Drizzle 2 tablespoons melted unsalted butter evenly over the phyllo.
- Spread approximately ⅓ of the cheese mixture evenly over the buttered phyllo.
- Repeat layers 7-9 four more times, using remaining phyllo sheets and cheese mixture. End with two phyllo sheets on top.
- Pour remaining melted butter over the top layer of phyllo.
- Bake uncovered for 60-70 minutes, or until the gibanica is golden brown and puffed. It will deflate slightly as it cools.
- Let cool slightly before cutting into squares and serving warm.
Nutrition Information (Approximate per serving)
Sodium
70 g
Sugar
19g
Fat
147g
Carbs
11g
