SERBIA'S BEST WINTER COMPETITION. I like the gibanica prepared in all possible ways, because I experiment a lot. This one is with zucchini.
I liked it and I hope you will too. So take advantage of zucchini season and make this pie that can be eaten hot or cold. It can be a complete meal with a salad of your choice or breakfast with yogurt.
Preparation with baking: about 90 minutes
For 12-16 pieces
Gibanica, ingredients:
- 500 g pie crust (16 sheets)
For the filling:
- 500 g of roasted zucchini
- 500 g of cottage cheese
- 3 dl sour cream 20% fat
- 7 pieces of eggs
- 0,5 dl of olive oil
- fine sea salt to taste
- 1 pastry bag
- 2 tablespoons of dry or fresh chives
For topping:
- 2 dl of milk
- 2 pieces of eggs
- 0,5 dl of olive oil
Gibanica, preparation:
- First, cut the zucchini into rings, sprinkle with salt and a spoonful of olive oil, mix and transfer to a tray covered with baking paper.
- Place in a heated oven at 200 degrees Celsius for about 15 minutes to bake and soften. Mash the zucchini with a fork.
- Break the eggs into a large bowl, beat them with a fork, add the zucchini and all the other ingredients listed for the filling. Mix well.
- Separate the crusts in two, because you need 8 rolls that are placed in a 35×20 mold, lined with baking paper and oiled, in two rows.
- Spread filling on every other crust and roll up. Place 4 rolls in the first row. Spread the filling on them. Roll up the next 4 rolls in the same way and place them over the first row.
- If you have any filling left, I didn't, spread the dough on top. I had to make an additional dressing from milk, eggs and oil and I poured this on top.
- Put the dough in the oven heated to 180 degrees C to bake for about 50 minutes. Check, maybe your oven bakes differently so you won't need more than 40 minutes.
- Take the baked gibanica out of the oven, cover it with a kitchen towel and leave it to cool.
- Cut into desired size pieces and serve warm, although it is just as good when chilled.
- Have fun and enjoy!
Snezana Knežević
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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