Low Sodium Traditional Serbian Gibanica

Discover a healthier twist on a beloved Balkan classic with this Low Sodium Traditional Serbian Gibanica recipe. Rich in flavor but light on salt, this dish combines flaky layers of phyllo dough with a creamy, satisfying blend of low-sodium feta, cottage cheese, Greek yogurt, and eggs. Enhanced with a touch of olive oil and a hint of baking powder for optimal texture, this gibanica is a heart-smart option without sacrificing authenticity. The crumpled phyllo technique creates the signature golden, crispy top, making it a perfect choice for gatherings, brunches, or a comforting family meal. Ready in under an hour, this reimagined Serbian favorite delivers all the warmth and tradition with a health-conscious edge—delicious served warm or at room temperature.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 12 pieces (about 1 package) Phyllo dough sheets
• 200 grams Low-sodium feta cheese
• 300 grams Low-sodium cottage cheese
• 200 grams Plain Greek yogurt (unsalted)
• 3 large Eggs
• 120 milliliters Whole milk
• 60 milliliters Olive oil
• 1 teaspoon Baking powder
• 0.5 teaspoons Salt substitute (optional)

Directions

Step 1

Preheat your oven to 180°C (350°F) and lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.

Step 2

In a large bowl, crumble the low-sodium feta cheese and mix it with the cottage cheese.

Step 3

Add the Greek yogurt, eggs, whole milk, olive oil, and baking powder to the cheese mixture. Mix until well combined and creamy. If desired, stir in the salt substitute to taste.

Step 4

Lay one phyllo sheet flat in the prepared baking dish and gently brush it with a very light layer of olive oil. Allow the edges to hang over the sides of the dish. Repeat this process with 3 more phyllo sheets, layering them but not pressing them down tightly.

Step 5

Spoon about 1/3 of the cheese mixture over the layered phyllo sheets, spreading it evenly.

Step 6

Tear one phyllo sheet into smaller pieces and lightly crumple them, then layer them over the cheese mixture. This creates the signature texture of gibanica.

Step 7

Repeat the cheese and crumpled phyllo layering process two more times, ending with a cheese mixture layer.

Step 8

Fold the overhanging edges of the bottom phyllo sheets over the top of the final cheese layer. Lay 2 more whole phyllo sheets on top, brushing the surface lightly with olive oil for a golden finish.

Step 9

Using a sharp knife, score the top phyllo layers into serving-sized squares or rectangles to make cutting easier after baking.

Step 10

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crisp.

Step 11

Allow the gibanica to cool for 10 minutes before slicing and serving warm. It can also be enjoyed at room temperature.

Nutrition Facts

Serving size	(6486.0g)

Amount per serving	% Daily Value*
Calories	17245.3

Total Fat 320.0g	0%
Saturated Fat 48.9g	0%
Polyunsaturated Fat 5.5g
Cholesterol 713.2mg	0%
Sodium 32380.7mg	0%
Total Carbohydrate 2952.0g	0%
Dietary Fiber 194.6g	0%
Total Sugars 24.3g
Protein 488.5g	0%

Vitamin D 177.5IU	0%
Calcium 1648.9mg	0%
Iron 102.1mg	0%
Potassium 6742.2mg	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: 17.3%

Protein: 11.7%

Carbs: 71.0%