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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Gibanica Recipe

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This recipe for Gibanica is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-24 ounce containers cottage cheese, large and small curd, not fat free
1/2 stick softened cream cheese
1/2-1 cup shredded mozzarella
7 eggs
1/3 cup flour
1 tsp baking powder
Feta cheese
1 whole package phyllo dough one pound

Directions:
Directions:
In a (very) large bowl, beat the eggs and cream cheese together. Add the flour, add baking soda, beat. Stir in the cottage cheese, add the mozzarella and feta (to taste).
Melt a stick of butter.
Spray a 9X13 pan with cooking spray
Sprinkle melted butter in the bottom of the pan on top of the cooking spray.
Place 3 sheets of phyllo dough on the bottom of the pan.
Sprinkle the cheese and egg mixture on top of the phyllo dough - does not have to fully cover the area, you have lot of layers for that. Then place phyllo dough on top of the mixture, sprinkle melted butter on that sheet, and sprinkle the cheese mixture again. Repeat this process until the pan is full, or until you have only 3 sheets of phyllo dough left. Place these three sheets on top of the completed gibanica, sprinkle it with butter, and you are done.
Bake at 325 degrees for 90 minutes, or until the top is golden brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
90 minutes

 

 

 

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