Serbian Cheese Pie (Gibanica)

Name: Serbian Cheese Pie (Gibanica)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Serbia
Ingredients: 1 lb (450 g) thin phyllo/filo dough, about 12–14 sheets, thawed if frozen; 1 lb (450 g) brined white cheese (Serbian sir or feta), crumbled; 5 large eggs; 3/4 cup (180 ml) plain whole-milk yogurt; 3/4 cup (180 ml) sparkling water, room temperature; 3/4 cup (180 ml) neutral oil (sunflower or vegetable), divided; 1 tsp fine salt, or to taste

Гибаница gibanicaSay it: GHEE-bah-nee-tsah

By the Passport Plate editors. Published November 8, 2026.

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Gibanica is at home on breakfast tables, coffee breaks, and celebration spreads, where warm squares reveal a soft cheese-and-egg centre beneath a crackling phyllo top. The pie pairs the tang of brined white cheese with a light egg-yogurt mixture, and it is practical enough for an everyday baking dish yet special enough for a slava table.

Serbian Cheese Pie (Gibanica)

Гибаница, gibanica

Pronounced GHEE-bah-nee-tsah

Serves: 6
Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
Level: Medium

Vegetarian

Also nut-free.

Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.

Ingredients

6 servings

For the layers

1 lb (450 g)450 g (1 lb) thin phyllo/filo dough, about 12–14 sheets, thawed if frozen
1 lb (450 g)450 g (1 lb) brined white cheese (Serbian sir or feta), crumbled

For the filling

5 large eggs
3/4 cup (180 ml)180 ml (3/4 cup) plain whole-milk yogurt
3/4 cup (180 ml)180 ml (3/4 cup) sparkling water, room temperature
3/4 cup (180 ml)180 ml (3/4 cup) neutral oil (sunflower or vegetable), divided
1 tsp fine salt, or to taste

Method

Heat the oven to 400°F (200°C). Oil a 9x13-inch (23x33 cm) baking dish lightly. Open the phyllo and cover it with a clean damp towel to prevent the sheets from drying out.
Whisk the eggs, yogurt, sparkling water, 1/2 cup (120 ml) of the oil, and salt in a medium bowl until evenly combined; leave the mixture ready nearby.
Lay two phyllo sheets in the dish, allowing a little overhang if the sheets are larger. Brush them lightly with some of the remaining oil.
Spread roughly a quarter of the crumbled cheese over the phyllo. Add one sheet, brush with oil, and scatter more cheese. Continue alternating oiled phyllo and cheese until the cheese is gone, then top with two oiled phyllo sheets.
Using a sharp knife, score the pie into 8–12 squares or rectangles, cutting through to the bottom of the dish.
Pour the egg-yogurt mixture slowly over the cut surface, working it into the cuts and spreading it evenly. Leave the pie to sit for 10 minutes so the phyllo absorbs some of the liquid.
Bake for 35–45 minutes, until the top is puffed, deeply golden, and crisp at the edges. If the surface browns too fast, cover the dish loosely with foil.
Rest the pie for 10–15 minutes, then cut along the scored lines and serve warm. For the traditional presentation, turn the pie out onto a board so the bottom becomes the top.

Regional variant: Scrunched pie (gužvara)

Make the same cheese-and-egg filling, but set aside two phyllo sheets. Lightly crumple each of the remaining sheets, dip it into the filling, and lay it in the oiled dish without pressing firmly, keeping the mixture airy. Place all the dipped sheets side by side, spread any remaining filling over them, and cover with the two reserved smooth sheets. Brush with a little extra oil, cut into squares, and bake at 400°F (200°C) for 35–40 minutes, until deeply golden.

Cook's notes

Taste the filling before pouring it if the brined cheese is especially salty; in that case, use 1/2 teaspoon of salt instead of the full amount.
The sparkling water gives the filling a lighter texture. Still water can be used, though the finished pie will be slightly denser.
If phyllo sheets tear, patch them in place as you layer; the oil and filling will help bind the pie together.

Serve with

Offer it warm with cold yogurt, kiselo mleko, or a tomato-and-cucumber salad.

Make ahead and storage

Keep the baked pie covered in the refrigerator for up to 3 days. Reheat it in a 350°F (175°C) oven or in a dry skillet until hot and crisp.

Serbian Cheese Pie (Gibanica)