Portuguese-inspired Gibanica

Ingredients

In this Portuguese-inspired version of Gibanica, we have replaced the traditional Slovenian ingredients with Portuguese sausage, kale, and olive oil. The flavors have been adapted to reflect the vibrant and robust taste profile of Portuguese cuisine, while still maintaining the essence of the original dish. We alse have the original recipe for Cvetlinska gibanica, so you can check it out.

• 10 sheets of phyllo dough 10 sheets of phyllo dough
• 200g Portuguese sausage, thinly sliced 200g Portuguese sausage, thinly sliced
• 200g kale, finely chopped 200g kale, finely chopped
• 200g creamy cheese (such as queijo fresco or requeijão) 200g creamy cheese (such as queijo fresco or requeijão)
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the Portuguese sausage and cook until lightly browned. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add another tablespoon of olive oil and sauté the kale until wilted. Season with salt and pepper to taste. Remove from heat and set aside.
4. 4.
   Grease a baking dish with olive oil.
5. 5.
   Place a sheet of phyllo dough in the baking dish and brush it with olive oil. Repeat this process with half of the phyllo dough sheets.
6. 6.
   Spread half of the cooked Portuguese sausage evenly over the phyllo dough.
7. 7.
   Layer half of the sautéed kale on top of the sausage.
8. 8.
   Crumble half of the creamy cheese over the kale.
9. 9.
   Repeat steps 5-8 with the remaining phyllo dough, Portuguese sausage, kale, and creamy cheese.
10. 10.
    Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the phyllo dough is golden and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Portuguese sausage — If Portuguese sausage is not available, you can substitute it with chorizo or linguiça for a similar flavor profile.
• Kale — Make sure to remove the tough stems before chopping the kale. You can also substitute kale with spinach or Swiss chard if desired.
• Creamy cheese — Queijo fresco or requeijão are traditional Portuguese cheeses used in this dish. If unavailable, you can use ricotta or cottage cheese as a substitute.

Tips & Tricks

• To achieve a crispier phyllo dough, brush each sheet with olive oil generously.
• Allow the Gibanica to cool slightly before cutting into slices to ensure clean cuts.
• Serve the Portuguese-inspired Gibanica warm or at room temperature for the best flavor.

Serving advice

Serve the Portuguese-inspired Gibanica as a main dish accompanied by a fresh green salad or as a delightful appetizer for a Portuguese-themed gathering.

Presentation advice

For an elegant presentation, garnish the Gibanica with a sprinkle of fresh parsley or cilantro. Cut it into neat squares or triangles and arrange them on a platter.