Gibanica
- Number of Servings: 24
Ingredients
1 lb phyllo dough (thawed) 2 lbs feta cheese (broken into pieces) 1 cup sour cream 6 eggs 1/2 lb butter (melted) 1/2 cup flour 1 teaspoon salt
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.
Number of Servings: 24
Recipe submitted by SparkPeople user MAGICM.
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.
Number of Servings: 24
Recipe submitted by SparkPeople user MAGICM.
Nutritional Info Amount Per Serving
- Calories: 253.9
- Total Fat: 18.0 g
- Cholesterol: 106.1 mg
- Sodium: 627.0 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.4 g
- Protein: 8.9 g
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