Dish

Gračanska tenka gibanica

Gračanica-style thin gibanica

Gračanska tenka gibanica is a popular dish in Croatia, especially in the Zagreb region. The dish is typically served as a main course, and is often accompanied by a salad or other side dish. The phyllo dough is layered with a mixture of cheese, eggs, and spinach, and then baked until golden brown. The result is a delicious and savory pastry that is perfect for any occasion.

European cuisine› Mediterranean cuisine› Balkan cuisine› Bosnian cuisine

Pastry› Savory Pastry

Origins and history

Gračanska tenka gibanica has been a traditional dish in Croatia for centuries, and is often served during special occasions and holidays. The dish is believed to have originated in the Zagreb region, and has since spread throughout the country. Today, there are many variations of the dish, with different types of cheese and fillings used.

Dietary considerations

Not suitable for those with lactose intolerance or egg allergies. Suitable for vegetarians.

Variations

Variations of Gračanska tenka gibanica include using different types of cheese, such as feta or ricotta, and adding different vegetables or meats to the filling.

Presentation and garnishing

To ensure that the phyllo dough does not become soggy, it is important to brush each layer with melted butter or oil before adding the filling. Additionally, it is important to let the dish cool for a few minutes before serving, to allow the filling to set. Garnish with fresh herbs or spices to add flavor and color.

Tips & Tricks

For a crispier crust, use a mixture of melted butter and oil to brush each layer of phyllo dough. Experiment with different types of cheese and fillings to find your favorite variation of this dish.

Side-dishes

Gračanska tenka gibanica can be served as a standalone dish, or as a main course. It pairs well with a salad or other side dish, and can be accompanied by a glass of wine or a cold beer.