Gibanica Gib A Neetza Food

GIBANICA (GIB-A-NEETZA)

Steps:

• Beat eggs until foamy.
• Add sifted flour and salt.
• Beat well.
• Add sour cream and mix well.
• Add cheese and fold thoroughly.
• Grease a 13x9x2 inch pan.
• Place 2 sheets of phyllo in pan.
• Pour about 2 tablespoons melted butter over dough and brush to edges.
• Spread about 6 large spoons of cheese mixture on top.
• Repeat the dough and butter and continue to layer with cheese mixture until 2 sheets of phyllo are left.
• Add last two sheets on top and pour remaining butter over dough.
• Bake uncovered in 325 degree oven for one hour.
• It will get puffy and golden brown, but will reduce down when it cools. (I test for doneness by shaking the pan a bit; if the cheese doesn't move; it's done. If it's getting too dark and the cheese is still jiggly, cover with foil and continue to bake).
• Cut into squares and serve warm.

SERBIAN GIBANICA

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Grease a baking dish with oil.
• Whisk eggs and sour cream together in a bowl. Season with salt. Mix in queso blanco, oil, and sparkling water. Stir in feta cheese. Mix in Parmesan cheese and ham until well combined.
• Place 1 sheet of phyllo dough into the prepared baking dish and brush lightly with oil. Add the next phyllo dough sheet and brush with oil. Continue until you have used about 1/3 the phyllo sheets. Spread 1/2 the filling on top of the phyllo dough and smooth using the back of a spoon. Add the next 1/3 of phyllo dough sheets, brushing each sheet with oil. Spread remaining filling on top. Finish with the remaining 1/3 of phyllo dough. tucking edges into the sides of the baking dish.
• Beat together 1 egg, 1 teaspoon salt, 1 teaspoon oil, and sour cream and gently pour mixture over the top of the pastry in the baking dish. Spread evenly.
• Bake in the preheated oven until golden brown, about 35 minutes. Remove from heat and let sit 5 to 10 minutes before cutting.

SLOVENIAN TRADITIONAL - PREKMURSKA GIBANICA

Steps:

• Mix the dough from all the ingredients until it is elastic and smooth. Divide it into 12 pieces. Leave it to rest for half an hour.
• To make poppy filling boil the milk and mix it into poppy seeds. Add sugar and vanilla essence.
• Mash the cottage cheese until smooth, add egg, cream and as much raisins as you like.
• Pour boiled milk over walnuts. Add sugar, vanilla essence and cinnamon. Mix it until smooth and creamy. If you need add some more milk.
• Peel and grate the apples. Sauté them with the sugar in a small pan for 5 minutes. Add cinnamon and lemon zest.
• When all the fillings are ready, roll and stretch the dough to fit into the deep pan. Leave them on a floured clean tablecloth to dry a bit.
• To put "gibanica" together gently put one piece of dough into the greased pan. Spread on it the poppy filling and cover it with another sheet of dough. Brush it with melted butter.
• Spread on it the cottage cheese filling and again cover it with sheet of dough which you brush with butter.
• Do the same with walnut and apple filling.
• Repeat the fillings in the same order.
• Put the remaining sheets of dough on the top and brush them with butter.
• Pour the cream over it and bake it on 180-200 °C for an hour.