Dairy-Free Traditional Serbian Gibanica
Discover the rich flavors of Eastern Europe with this Dairy-Free Traditional Serbian Gibanica, a plant-based twist on a beloved Balkan classic! This savory pastry combines layers of delicate phyllo dough with a creamy, dairy-free filling made of silken tofu, vegan feta, and unsweetened plant-based yogurt. A touch of sparkling water ensures a light and airy texture, while olive oil creates a perfectly golden, crispy crust. This vegan-friendly recipe captures the authentic taste of gibanica without the use of dairy, making it perfect for those with dietary restrictions or simply looking to try something new. Serve it warm as a hearty appetizer, side dish, or even the star of your next brunch spread, complete with a garnish of fresh dill for a burst of herbal freshness. Easy to prepare and irresistibly delicious, this is comfort food at its finest—Balkan-inspired and plant-powered!
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Ingredients
- 400 g Phyllo dough
- 400 g Silken tofu
- 200 g Dairy-free feta-style cheese
- 150 ml Unsweetened plant-based yogurt (e.g., almond or soy)
- 100 ml Plant-based milk (e.g., oat or almond)
- 2 tbsp Chickpea flour
- 100 ml Sparkling water
- 4 tbsp Olive oil
- 1 tsp Salt
- 1 tbsp Fresh dill (optional, for garnish)
Directions
Step 1
Preheat your oven to 180°C (350°F). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil.
Step 2
In a mixing bowl, crumble the silken tofu to create a ricotta-like texture. Add the dairy-free feta-style cheese, plant-based yogurt, and salt. Mix well to combine.
Step 3
In a separate small bowl, whisk together the plant-based milk, chickpea flour, and sparkling water until smooth. This mixture will act as the liquid binder for the Gibanica.
Step 4
Lay out the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out. Phyllo sheets are delicate, so handle them carefully.
Step 5
Layer two sheets of phyllo dough into the bottom of the prepared baking dish, letting the edges hang over the sides. Brush lightly with olive oil.
Step 6
Add a portion of the tofu mixture (about 3–4 tablespoons) onto the phyllo layer and spread it evenly. Drizzle some of the liquid mixture (milk, chickpea flour, and sparkling water) over the tofu mixture.
Step 7
Fold another sheet of phyllo dough into a crumpled or accordion shape and place it over the filling in the dish. Repeat the process of layering tofu mixture and folded phyllo until you have used all the filling. Be sure to reserve 2–3 sheets of phyllo dough for the top layer.
Step 8
Fold the overhanging edges of the bottom layer of phyllo dough over the top. Add the last two sheets of phyllo on top, tucking in any excess dough along the edges.
Step 9
Brush the top generously with olive oil and use a knife to score the top layer into portions, being careful not to cut all the way through.
Step 10
Bake in the preheated oven for 35–40 minutes, or until the pastry is golden and crispy.
Step 11
Let the Gibanica cool slightly before serving. Garnish with fresh dill if desired, and enjoy your dairy-free Serbian treat!
Nutrition Facts
| Serving size | (1430.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2533.3 |
| Total Fat 130.1g | 0% |
| Saturated Fat 47.1g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 6948.0mg | 0% |
| Total Carbohydrate 247.3g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 6.4g | |
| Protein 67.8g | 0% |
| Vitamin D 42.3IU | 0% |
| Calcium 1834.4mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 1200.4mg | 0% |
Source of Calories