Heart-Healthy Traditional Serbian Gibanica
Indulge in the comforting layers of **Heart-Healthy Traditional Serbian Gibanica**, a lightened-up twist on a beloved Balkan classic. This savory pastry combines golden, flaky phyllo dough with a rich, protein-packed filling made from low-fat feta, ricotta, and non-fat Greek yogurt, enhanced with fluffy eggs and a touch of sparkling water for an irresistibly airy texture. A hint of fresh dill adds a vibrant, herbaceous note, though it’s optional for purists. Crafted with heart-healthy olive oil and low-sodium baking soda, this recipe offers a guilt-free way to enjoy this iconic dish. Perfect as a main course or side, it’s baked to golden perfection, easy to portion, and can be served hot or at room temperature. Great for gatherings or a wholesome family dinner, this healthier gibanica doesn’t compromise on flavor.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 sheets Phyllo dough
- 250 grams Low-fat feta cheese
- 250 grams Low-fat ricotta cheese
- 200 grams Plain non-fat Greek yogurt
- 4 large Eggs
- 2 large Egg whites
- 4 tablespoons Olive oil
- 1 teaspoon Low-sodium baking soda
- 50 milliliters Sparkling water
- 2 tablespoons Fresh dill (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with 1 tablespoon of olive oil.
Step 2
In a large mixing bowl, crumble the low-fat feta cheese and combine it with the low-fat ricotta cheese.
Step 3
Add the Greek yogurt, eggs, and egg whites to the cheese mixture. Mix thoroughly until smooth.
Step 4
Sprinkle in the low-sodium baking soda and stir in the sparkling water for a fluffy texture. Add the chopped dill, if using, to enhance the flavor.
Step 5
Lay one sheet of phyllo dough across the bottom of the prepared baking dish. Brush it lightly with olive oil. Repeat with 4 more sheets, brushing each layer with oil.
Step 6
Pour 1/3 of the cheese mixture over the phyllo layers, spreading it evenly with a spatula.
Step 7
Layer 3 more sheets of phyllo dough on top, again brushing each with olive oil, and add another 1/3 of the cheese mixture.
Step 8
Repeat the layering with the remaining phyllo dough and cheese filling, finishing with a top layer of phyllo dough brushed with olive oil.
Step 9
Cut the assembled gibanica into square or diamond-shaped portions to make serving easier after baking.
Step 10
Bake in the preheated oven for about 40 minutes, or until the top is golden brown and crispy.
Step 11
Let the gibanica cool for 10 minutes before serving to allow the layers to set. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (1317.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2437.3 |
| Total Fat 125.7g | 0% |
| Saturated Fat 40.8g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 979.6mg | 0% |
| Sodium 5274.1mg | 0% |
| Total Carbohydrate 157.9g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 18.9g | |
| Protein 154.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 2318.3mg | 0% |
| Iron 11.2mg | 0% |
| Potassium 1326.5mg | 0% |
Source of Calories