Serbian Gibanica (Cheese and Egg Filo Pie)
Layers of crisp filo with a salty cheese, egg and sparkling water filling, baked until puffed and golden.
- Time1 hr 10
- LevelEasy
- Costabout £1.00 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 485kcal
- 22.5gcarbs
- 8.7gof which sugars
- 35.3gfat
- 16.6gsaturates
- 18.8gprotein
- 0.7gfibre
- 1.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Oil a 25 x 35 cm baking tin.
- 2
Whisk the eggs, yoghurt, sparkling water and half the oil in a large bowl. Fold in the cheese and pepper. The mix will be loose.
- 3
Lay 2 filo sheets in the tin, letting the edges hang over. Spoon over a third of the cheese mix. Scrunch 1 sheet loosely on top and spoon over a third more.
- 4
Repeat with the remaining sheets, finishing with the last of the filling and a final scrunched sheet on top.
- 5
Fold the overhanging edges in and brush the whole top with the remaining oil.
- 6
Bake for 35 to 40 minutes until deep golden and risen, with a set, slightly wobbly middle.
38 min - 7
Rest for 10 minutes, then cut into squares. Good hot or cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
