Squash Gibanica

If you have a lot of homegrown squash and would like to use them in one dish, we recommend preparing this delicious and quickly made pie or gibanica, which, together with a bowl of tomato salad, makes an excellent summer meal. We love squash very much, so we used a lot of it, but you can reduce the amount slightly if desired and instead double the amount of cheese.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • pieces Dough, wonton

  • pieces Small pumpkins

  • pieces Salt, table

  • 400 g Sour cream

  • 2 piece Egg, fresh

  • 250 g Cheese, feta

  • pieces Garlic, fresh

  • pieces Milk, whole milk

  • pieces Spices, pepper, black

  • 1 spoon Butter, unsalted

  • 1 spoon Oil, olive

Steps

  1. Clean the squash, wash them, and dry them. Grate them into a bowl or colander and salt them. Let them sit for about 30 minutes to allow the squash to release water.

  2. Melt the butter slowly in a small pot over low heat. Mix the melted butter with oil. Peel the garlic and finely chop it. Preheat the oven to 200 degrees Celsius.

  3. In a bowl, mix the eggs and sour cream. Add the crumbled cheese, chopped garlic, and the squash, squeezing out as much liquid as possible. Mix well to form a uniform mixture, seasoning to taste and lightly salting if necessary (be cautious with salt as the cheese is already salty). Add enough milk to create a medium-thick mixture.

  4. Grease the baking dish with the butter and oil mixture, then place the first sheet of phyllo dough in it and coat it well with the fat. Add a second sheet of phyllo dough and grease it thoroughly as well.

  5. Take the third sheet of dough and dip it into the prepared squash mixture, gently crumpling it into a ball with your hands and placing it in the baking dish. Repeat the process until all the dough sheets are used and the entire dish is filled. It is important that the sheets are well soaked with the mixture.

  6. When using the last sheet, fold the dough hanging over the edges of the dish over the filling and grease it with fat. If there is any remaining squash mixture, mix it with the leftover fat and pour it over the top of the gibanica.

  7. Place the dish in the preheated oven for 45 to 50 minutes. The gibanica is done when it turns golden brown and is baked through. Let it rest for a few minutes before cutting it into pieces. Serve with yogurt and/or a bowl of salad.

Nutrition Information (Per 100g)

  • Calories: 133.99 kcal
  • Fat: 11.06 g
    • Saturated Fat: 6.21 g
  • Carbohydrates: 2.53 g
    • Sugars: 1.5 g
  • Protein: 4.91 g
  • Fiber: 0.41 g