Скачать или смотреть Gibanica - National Dish of Serbia (Day 17 / 195)

So crispy and simple to make. Absolute crowd pleaser and I'm so excited to make it again


Ingredients
Pastry
450g filo pastry (1 pack defrosted in fridge overnight)
-Water/oil mixture to keep pastry from drying out (1:1 ratio); we probably use ~¼ vegetable oil: ¼ cup water
-1 egg, beaten
-2 Tbsp sesame seeds (optional)

Filling
-350g feta
-10g baking powder
-½ tsp salt (adjust for feta)
-100mL-150mL water (if your feta is in brine, totally use that)
-½ cup vegetable oil
-¼ cup sour cream
-3 eggs, beaten

Method
Preheat oven to 200 degrees Celsius (395 Fahrenheit)
Oil cake tin*
Crumble feta into a large bowl (you want both small and some larger chunks as well)
Add eggs, sour cream, oil, water, salt, & baking powder to the bowl with feta
Whisk to combine
Lay 1 sheet of pastry into the oiled tin and brush with oil/water mix
Lay the second sheet of pastry on top of the first one and again brush with oil/water mix**
Lightly scrunch 1 sheet of pastry and dip into the bowl with the feta egg mixture, squeeze out excess liquid and place into tin
Repeat the above scrunching and dunking process with remaining pastry sheets (save 2 for the end)
Cover entire pita with 2 sheets of pastry on top; tuck around the sides to enclose
Brush with beaten egg
(optional) Sprinkle sesame seeds on top
Use a fork to poke a few holes in the top of the pie
Place in the oven, cook 5 mins then reduce temp. to 185 degrees Celsius (365 Fahrenheit) and bake 40-45 mins
Place under the broiler for 1-2 mins to get an extra golden top, if desired
Let cool for 10 mins before enjoying

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