Have the baking dish ready as well. Wash and drain spinach. Grease the mold, put sheets of filo dough in 2-3 layers, greasing each with melted butter. Gibanica is one of the most popular dishes in Serbia. The original dish is pita Zeljanica and it contained the filo dough. Just make sure that the bowl with the cheese slurry stands very close to the baking dish, so that you can minimize the mess on your working surface. But phyllo or strudel dough can be substituted. This is a recipe for slano pita (salty). The dough sheets should hang over the edges of the baking dish, when you are finished with filling the pie, you will seal it using these overlapping pieces of dough. Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. Work quickly. tuck in egdes. spread cheese filling evenly over phyllo, leaving about 1/2" around the edges. Only take the dough sheets out of the packet as you need them and kept them covered otherwise. I am saying most anyone thinking of my mother-in-law, who is such a picky eater it is a pain sometimes. Bake the pita … I'm going to try to do this recipe the next time I make it. I wrote this article for the May/June 2010 issue of Serb World USA magazine. Leftover dough should be very well packed and used within a few days. First line the lightly oiled baking dish with two layers of dough. Place the first two dough sheets in the greased baking dish. I substituted the typical cheese with a mixture of cow’s feta cheese, cottage cheese, sour cream and whole milk. Balon Lepinje - Bazlama - Turkish Flatbread - Duration: 10:01. The dough sheets should hang over the edges of the baking dish, when you are finished with filling the pie, you will seal it using these overlapping pieces of dough. Gibanica is one of the most popular dishes in Serbia. Using a wooden spoon, stir in 250 ml (1 cup) warm water, milk, margarine and oil until combined. Drain fat; stir in … Precisely for … brush with melted butter. Layers of phyllo dough coated in kefir, feta cheese, eggs, and Vegeta® comprise this traditional, celebratory gibanica Serbian cheese pie. Pour the remaining cheese mixture over the crumpled dough in the dish. Genuinely afraid of the food, I am telling you, I only know a couple of kids worse than her, thank God not my kids… When I asked her if she wouldn’t at least want to try it, just a tiny bit, she said: “What is that??? Pour 2 tbsp. However, as that kind of cheese is not available outside this region, substitutes had to be found. Because even if it was cauliflower, cauliflower is good, still no reason to completely block something. Gibanica – Serbian Cheese Pita – Pita sa sirom Gibanica (pronounced GHEE-ba-nee-tza or Gi-BAN-itza) is also known as cheese pita. However, Gibanica or the Serbian Cheese Pie is not only eaten as an appetizer. But don’t let that put you off this amazing Gibanica, it is one of the best cheese pies I have ever made, similar to my own Savory Cheese Pie with Quark, Feta and Yogurt yet somehow different. Mix 1 egg and 1/2 cup of milk and pour over the pita. Must be super yum with flaky pastry and feta! For the dough: 5 cups unbleached, all-purpose flour; ¼ teaspoon kosher salt; 1 pound butter, room temperature; 1/3 cup whole milk; 1 cup granulated sugar; 1 whole egg and 2 egg yolks (reserve egg whites for topping); 1 teaspoon pure vanilla extract; 1 tablespoon lemon zest; For the filling: 2 pounds tart apples, peeled, cored and thinly sliced; 1 cup ground walnuts The inspiration for the Junior Potluckers' "Serbian Cooking Show" was this burek. I used the whole packet of dough, but use as many as needed to fill and cover the pie. Home Made Bosnian Cheese Pie Recipe aka Pita Sirnica aka Burek od Sira - Duration: 9:00. Oil 16"x8" (or so) baking pan. It consists mainly of dough layers and lots of cheese, an easy recipe… on an 11" x 17" greased baking pan lay phyllo to cover. Only open the packet of dough after you have made the filling for the Serbian cheese pie. Take the last two sheets of dough and place them over the pie as well. Cevapi (pronounced CHAE-vap or CHAE-vap-ee) are hand-shaped, case-less sausages that are popular in Croatia, Serbia, Bosnia-Herzegovina, Bulgaria, and other countries in the Balkans/Southeastern Europe region.. Even though we are titling this article “Serbian sausages”, chevapi really have such a long history, that it is impossible to give complete credit for the creation of these … I know that my family and I are totally enjoying it, this way we got the chance to enjoy some amazingly delicious dishes, which we might not have known otherwise. Put two layers of thick or 4 layers of thin dough leaves. Place the bowl with the cheese slurry next to the baking dish. Preheat oven to 350. Grease the baking dish (approximately 30x22 cm/ 12x9 inches) with 1 tablespoon olive oil. 9:00. Gibanica can be served hot or cold, it can be reheated and it keeps quite well in the fridge for a few days. Mix them without whisking, let the small lumps of cheese remain. Repeat dough, butter, and cheese layers until 2 sheets of dough remain. The mixture will be runny, don’t worry about it, it is supposed to be like that. Sprinkle oil in between leaves. Oil 16"x8" (or so) baking pan. Add salt and mix with hands. Finish with leaves. Love this HEARATTACK in a baking dish ;). Serbian word for pie is "pita", which should not be confused with Greek pita. (PS I know one picky eating friend who is afraid of anything he hasn’t eaten as a child… It’s so difficult to choose a restaurant when we go out together… I cannot convince him even to try Lebanese food… though it’s easier when he comes to my house: then he is less afraid of tasting new stuff!).