Salty cookies
Gibanica – Serbian Cheese Pie
Ingredients
50 dkg
Mizo cottage cheese
5
eggs
2 dl
Mizo sour cream (20%)
1,5 dl
(olive) oil + extra for greasing
1 pinch
salt
1 pinch
ground black pepper
2 packs
phyllo dough
10 dkg
Mizo butter
Instructions:
Mash the cottage cheese with a fork, then mix it with the beaten eggs, sour cream, oil, salt, and pepper to create a smooth filling.
Grease a baking tray with oil. Lay one phyllo sheet in the tray, extending up the sides, and lightly brush with melted butter. Add another sheet and repeat until you have three layers. Set aside three additional sheets for the final topping.
Cut the remaining phyllo into large pieces and individually dip them into the cheese mixture, crumpling them loosely before arranging them tightly in the baking dish. Pour any remaining filling over the top, then layer the reserved three sheets on top, brushing each with butter. Tuck in the edges and brush the final layer with butter.
Bake in a preheated 180°C oven for about 30 minutes until the top is golden brown and any excess liquid has evaporated. Enjoy warm!