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| GIBANICA (SERBIAN CHEESE STRUDEL) | |
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1 lb. filo strudel dough 2 lb. small curd cottage cheese (Michigan brand preferred to resemble country style with less moisture than cheaper brands) 6 eggs 1 cup sour cream 1 cup melted butter 1/2 cup flour 1 tsp. salt Beat eggs until foamy; add sifted flour, salt then beat well. Add sour cream and mix well. Fold in cottage cheese. Grease a 13x9-inch pan. Place 2 sheets filo dough in the pan. Pour 2 tbsp. melted butter over dough; spread 6 tablespoons cheese mixture on top. Repeat dough, butter, and cheese layers until 2 sheets of dough remain. Add last 2 sheets of dough then pour remaining butter over the top. Bake at 325°F for 1 hour. Cut into squares for serving after cooled. Gibanica can be eaten as a snack, appetizer, or along with a main dish with meat. Sometimes it is eaten warm and can be reheated as a quick breakfast. Gibanica is fairly salty, you may be able to reduce that by using unsalted butter on the pastry. The saltiness fares nicely with a plate of cevapcici (lamb, pork, and beef, sausage) with raw onions. So Serbian, so good. Submitted by: JG | |
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