Slovenian Food: Gibanica

A not so typical Slovenian food is the traditional pastry called Gibanica.
It is layered or rolled, and can contain a combination of raisins, apples, cottage, poppy seeds, cheese or nuts.

Gibanica is a classic dish among Serbians. You find versions of it also in other Southeastern European countries like Bosnia and Herzegovina.

One Gibanica recipe per houshold

The most important ingredient is really difficult to find in south US. It is called *debele kore* - thick phyllo dough. You will for sure find it in northeastern US.

The best gibanica is made only with thick phyllo dough.

Easy gibanica Recipe (8 servings)

Mix egg yolks with cheese and one stick of butter (melted). Add salt. Beat egg whites until foamy and add mixture to cheese. Grease a 9 x 13 pan. Fix 2 phyllo sheets on bottom and sprinkle with filling. Alternate the filling with the triple layers of dough, the last layer should be dough.

Sprinkle the remaining butter (melted) over top. Bake uncovered in 350 degree oven for one hour. Let cool to room temperature before cutting into squares serve. Gibanica can be reheated uncovered.

Favorite Dessert in Prekmurje

Special Tip:

Like the most custard-based dishes, you serve it best at room temperature, and it is even tastier the day after making.