How to make it
6 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 200°C (392°F) and lightly grease a deep baking dish with sunflower oil.
Whisk the eggs
In a large mixing bowl, whisk the eggs. Add the crumbled Feta cheese, yogurt, sparkling water, sunflower oil, and salt. Mix thoroughly until combined.
Open the phyllo dough package
Open the phyllo dough package. Place two sheets at the bottom of the prepared baking dish, allowing the edges to hang slightly over the sides. These will be your base.
Reserve two sheets
Reserve two sheets for the top. Take the remaining phyllo sheets one by one, crumple them loosely into a ball, dip them into the cheese and egg mixture until well-soaked, and place them side-by-side in the baking dish.
Pour any remaining liquid mixture
Once the dish is full of crumpled sheets, pour any remaining liquid mixture over them. Cover with the reserved two flat sheets and tuck in the edges. Brush the top with a little oil.
Bake in the preheated oven
Bake in the preheated oven for 40-45 minutes until the top is golden brown and the pie has puffed up significantly.
45 min
A little kitchen wisdom
The secret to a perfectly fluffy Gibanica is using sparkling water and dipping the phyllo sheets individually into the filling. Ensure the cheese is salty; if using a mild cheese, increase the salt quantity.
