Quick Gibanica or Crumbled Cheese Pie

Do you love cheese pie and are afraid it wont turn out well if you try to make it yourself? This recipe is perfect for all cooks who are not very skilled or confident, and its also great for those who often lack time. The recipe is quick, cheap, and simple, and the taste of the pie is excellent, so it will often be on your table.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Dressing

  • 1 piece Egg, fresh

  • 1 dl Sweet cream

  • 2 spoons Oil, vegetable oil, canola

  • 500 g Dough, wonton

  • 500 g Cheese, cottage cheese

  • 3 dl Sweet cream

  • 180 g Sour cream

  • 4 pieces Egg, fresh

  • pieces Salt, table

  • pieces Oil, vegetable oil, canola

Steps

  1. Count the sheets of phyllo dough and set aside four (two for the bottom and two for the top).

  2. Grease the baking dish well with oil. Place two sheets of dough crosswise on the bottom, so the bottom is completely covered.

  3. In a bowl, mix the cottage cheese, sour cream, sweet cream, eggs, and salt. The mixture should be quite liquid so that the dough absorbs it well and the pie is juicy. If the mixture seems too dry (sometimes the cottage cheese can be very dry), add more sweet cream.

  4. Take one sheet of dough and dip it into the cheese mixture, carefully turning it so that the filling adheres well to the dough. Then crumple the sheet and place it on the dough in the baking dish. Try to create the appearance of a blooming flower.

  5. Repeat the process until you run out of dough and filling (two sheets of dough should be saved for the top of the pie). If there is any filling left, pour/sprinkle it over the crumpled dough pieces.

  6. Place the two sheets of dough that were set aside crosswise over the baking dish and carefully fold the edges inward to the bottom, creating a kind of 'lid' for the gibanica.

  7. Brush the top with a mixture of egg, sweet cream, and oil. Bake for 45 minutes in an oven preheated to 180 degrees Celsius. Extend the baking time if necessary. The gibanica is done when the top turns golden brown and is baked through.

Nutrition Information (Per 100g)

  • Calories: 186.21 kcal
  • Fat: 5.87 g
    • Saturated Fat: 1.61 g
  • Carbohydrates: 20.12 g
    • Sugars: 0.97 g
  • Protein: 9.87 g
  • Fiber: 0.32 g