GIBANICA
John A. Morovich
1 package Country Style Greek Filo
1 cube of butter melted
12 eggs
1 lb feta crumbled
1 medium container of cottage cheese
1 small container plain Greek yogurt
1 cup Perrier water (more if needed)
In a big bowl beat 12 eggs
Fold in cottage cheese and Greek yogurt
Fold in Feta cheese
Add enough Perrier water to make a very, very loose batter about a cup or a little more. This is the leavening agent.
Use a 2" deep 13x 20 baking pan. Butter three sheets of filo dough
Fold in the batter into each of the remaining filo sheets into medium sized pockets. Use about 3/4 of the batter.
It should be twelve or so (reserve three for the top)
Top the pockets with remaining batter about 1/4 of the batter
Top with the three remaining sheets (buttering each sheet)
Bake for an hour at 350 degrees covered with aluminum foil. Last 5 minutes uncover to give the top layer some color if needed.
If you are using a smaller pan 7/13 use only 8 eggs and cut back a little bit on the cheeses and water
Editor’s Note: To view a video demonstration of Gibanica, click on “Videos” on the CroatiaFest website.
Index
- KOMIŠKA POGAČA
- BAKLAVA
- POL MJECES
- KNEDLE
- SPAETZLE
- PAŠORATE
- SQUID SALAD
- GIBANICA
- BRUDET SA KUMPIRIMA
- Biskotini
- PALAČINKE
- MOTHER VINKA’S RAFIOLI
- Komiska Pogaca
- Tuna/Clam Pasta
- VODENJACI
- POGAĆA DALMATIAN EASTER BREAD
- Riži Biži Rižoto (Peas and Rice Risotto)
- PUINA (Croatian Style Ricota Cheese)
- Pužici (Snail Shaped Cookie)
- Bakalar
- Hrstule
- Breskvice
Have a good recipe? Why not share it?
Send your recipe to info@croatiafest.org.
