SERBIAN GIBANICA (English version)

INGREDIENTS and PROCEDURE:

INGREDIENTS:

DOUGH:
750 - 1000 g sheets of FILO dough (preferably crusts, i.e. pre-baked dough)

EGG AND CHEESE MIXTURE:
6 eggs
750 g of yogurt
350 g cream cheese (2 x Philadelphia)
150 g of mineral water
300 g of oil
200 g salted cheese (FETA)
1 kg of unpassed cottage cheese

OVERFLOW:
50 g of water
30 g of oil

PREPARATION:
Mix the eggs by hand with a whisk.
Stir in yogurt, cream cheese, mineral water and oil. Spread the cream cheese well.
Crush the feta cheese into smaller pieces with a fork and mash it well, then gently mix it into the egg mass together with the cottage cheese.

Grease the pan with butter.
Place so much egg-cheese mixture on the bottom of the pan that the bottom is covered.
Cover the egg-cheese mixture by 2 sheets of dough and ¼ egg-cheese mixture.
Then tear 1 or 1.5 sheets of dough into several pieces, crush them and spread as light lumps on the surface of the mixture.
This step is followed by adding a new layer of egg-cheese mixture, which is covered with pieces of crushed dough (again 1 or 1.5 sheets of dough are torn).
A new layer of egg-cheese mixture follows, which is covered with pieces of crushed dough (again 1 or 1.5 sheets of dough are torn).
This step is followed by the last layer of egg-cheese mixture, which is covered with the remaining NOT TORN sheet of rolled dough.
Fold the excess dough, hanging out of the baking tin, into the edges of the baking pan.

Pour a mixture of water and oil over the surface (mix 50 ml of water and 30 ml of oil).

Before baking, pierce the pie many times with a knitting needle or a thin knife.

Bake in a preheated oven at 200 degrees. C without ventilation for 35 minutes.