Gibanica
A pie of crumpled filo sheets in a cheese and egg custard, baked to browned ridges.
Ingredients
For 10 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Mash both cheeses with a fork and mix them with the eggs, kefir, soured cream and half the oil.
Stir in the sparkling water; it lightens the custard and keeps it from setting dense.
Taste the custard for salt: brined cheese varies, and it has to be adjusted rather than measured.
Oil the tin and lay two whole filo sheets flat on the bottom, uncrumpled.
Dip each remaining sheet in the custard, crumple it like a concertina and lay it in the tin.
Pour the remaining custard over, cover with two whole sheets and brush them with oil.
Bake at 190 °C for fifty minutes, sprinkle it with water and cover it with a cloth for ten minutes.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.