Gibanica
(Cheese Strudel Pie) Recipe

Origin: Serbia Period: Traditional

Ingredients

1 packet prepared filo (phyllo) pastry
1kg cottage cheese
5 eggs
1 tsp salt
120ml oil (sunflower, grapeseed, corn oil, or any light-tasting oil)
240ml milk
120ml buttermilk
20g butter
1 tbsp milk

Gibanica
(Cheese Strudel Pie) Preparation:

Method:

Add the cottage cheese to a large bowl and stir until soft then add the eggs one at a time, beating thoroughly to combine after each addition. Season with the salt then beat in the oil, milk and butter milk then mix until thoroughly combined.

Unwrap the pastry and place one sheet in the base of a deep pan. Dip almost all the remaining pastry sheets in the cottage cheese batter and place them randomly in the pan so that you build-up a series of overlapping layers (but reserve 3, undipped, pieces for the top along with 5 tbsp batter).

Use the reserved pastry sheets to cover the top of the dish then spoon the remaining batter and the 1 tbsp milk over the top. Finely dice the butter and use to dot the top of the dish. Transfer to an oven pre-heated to 120°C and bake gently for about 40 minutes, or until nicely browned on top.

Remove from the oven and gently invert onto a plate. Serve warm, sliced into squares and accompany with a glass of buttermilk or beer.

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