Gibanica (Serbian Cheese & Kajmak Pie) 🥧

Method

1. 1

   Heat oven to 200°C; butter a 30x20 cm tray. Crumble the cheese; whisk 2 eggs with yogurt and milk into a pourable custard.

2. 2

   Lay the first filo sheet in the tray with butter between every sheet — brush generously, this is the crackle.

3. 3

   Scatter half the crumbled cheese, dot with half the kajmak; cover with another buttered sheet.

4. 4

   Add the remaining cheese and kajmak, then the last sheet, tucked in at the edges.

5. 5

   Pour the yogurt-egg custard over the top and let it soak 5 minutes; spread the remaining dot of butter and one beaten egg across for the glaze.

6. 6

   Bake 30-35 minutes until puffed and lacquered gold with darker spots. Rest 10 minutes before squaring off into portions.

7. 7

   Serve hot with cold plain yogurt, ideally beside coffee and kajmak on the side for the full kafana effect.