Gibanica (Serbia) – Seema Pankhania

Name: Gibanica (Serbia) – Seema Pankhania
Ingredients: 450g filo pastry; Water/oil mixture to keep the pastry from drying out (1:1 ratio); ~¼ vegetable oil: ¼ cup water; 1 egg, beaten; 2 Tbsp sesame seeds (optional); 350g feta; 10g baking powder; ½ tsp salt (adjust for feta); 100mL-150mL water (if your feta is in brine, use that); ½ cup vegetable oil; ¼ cup sour cream; 3 eggs, beaten

seemagetsbaked.com

Try Seema Pankhania's recipe for Gibanica, a crispy Serbian pastry filled with feta, eggs, and a soft center. Perfect for snacks or meals, it’s easy to make and incredibly delicious!

View full recipe on seemagetsbaked.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at seemagetsbaked.com.

Share this recipe:

Cooking tools:

Baking dish
Oven
Mixing bowl
Whisk
Pastry brush
Measuring cup
Chef's knife

Ingredients

450g filo pastry
Water/oil mixture to keep the pastry from drying out (1:1 ratio); ~¼ vegetable oil: ¼ cup water
1 egg, beaten
2 Tbsp sesame seeds (optional)
350g feta
10g baking powder
½ tsp salt (adjust for feta)
100mL-150mL water (if your feta is in brine, use that)
½ cup vegetable oil
¼ cup sour cream
3 eggs, beaten