Gluten-Free Traditional Serbian Gibanica

Experience the irresistible charm of **Gluten-Free Traditional Serbian Gibanica**, a savory Balkan pastry reimagined for gluten-free diets without losing its authentic flavor. This delightful dish layers flaky gluten-free phyllo dough with a rich, creamy filling of crumbled feta cheese, velvety cottage cheese, tangy Greek yogurt, and eggs, enhanced by a touch of sparkling water for added fluffiness. The result is a golden-brown masterpiece: crispy on the outside, yet decadently soft and cheesy on the inside. Perfect as a hearty breakfast, a flavorful appetizer, or a comforting side dish, this gluten-free gibanica offers a taste of Serbian tradition with a modern twist. Easy to prepare and ready in just an hour, it’s a must-try for gluten-free baking enthusiasts looking to explore international cuisine!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1 package (approximately 300 grams) Gluten-free phyllo dough
• 400 grams Feta cheese
• 200 grams Cottage cheese
• 4 large Eggs
• 200 grams Greek yogurt
• 100 grams Butter
• 100 milliliters Sparkling water
• 1 teaspoon Salt

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9x13 inch (23x33 cm) baking dish with a bit of melted butter.

Step 2

In a large mixing bowl, crumble the feta cheese and combine it with the cottage cheese.

Step 3

Whisk the eggs in a separate bowl until frothy, then add them to the cheese mixture. Stir well.

Step 4

Add the Greek yogurt, melted butter (reserving about 1 tablespoon for brushing), sparkling water, and salt to the mixture. Stir until everything is well combined and smooth.

Step 5

Place one sheet of gluten-free phyllo dough in the greased baking dish, allowing the edges to slightly hang over the sides. Use a pastry brush to lightly coat the dough with melted butter.

Step 6

Spread a few spoonfuls of the cheese mixture evenly over the phyllo sheet. Add another phyllo sheet on top and repeat the layering process, alternating between phyllo sheets and cheese mixture, until all the filling is used. Finish with a phyllo sheet on top.

Step 7

Fold the overhanging edges of the dough back over the top layer to seal the pastry. Brush the top generously with the remaining melted butter.

Step 8

Using a sharp knife, score the top layer of the pastry into squares or diamonds to make it easier to cut after baking.

Step 9

Bake in the preheated oven for 35-40 minutes, or until the gibanica is golden brown and crispy on top.

Step 10

Remove from the oven and let it cool slightly before cutting and serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(1506g)

Amount per serving	% Daily Value*
Calories	3027.2

Total Fat 203.5g	0%
Saturated Fat 107.4g	0%
Polyunsaturated Fat 5.0g
Cholesterol 1359.7mg	0%
Sodium 8958.7mg	0%
Total Carbohydrate 170.3g	0%
Dietary Fiber 0g	0%
Total Sugars 22.0g
Protein 120.0g	0%

Vitamin D 252IU	0%
Calcium 2347.7mg	0%
Iron 9.7mg	0%
Potassium 968.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.2%

Protein: 16.0%

Carbs: 22.8%