Gračanska Tenka Gibanica

Ingredients

• 10 sheets of phyllo dough 10 sheets of phyllo dough
• 200g (7oz) feta cheese, crumbled 200g (7oz) feta cheese, crumbled
• 200g (7oz) mozzarella cheese, shredded 200g (7oz) mozzarella cheese, shredded
• 200g (7oz) cottage cheese 200g (7oz) cottage cheese
• 3 eggs 3 eggs
• 200g (7oz) spinach, cooked and chopped 200g (7oz) spinach, cooked and chopped
• 1/4 cup (60ml) melted butter 1/4 cup (60ml) melted butter
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 24g, 2g
• Protein: 16g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the crumbled feta cheese, shredded mozzarella cheese, cottage cheese, eggs, cooked spinach, fresh parsley, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Grease a baking dish with melted butter.
4. 4.
   Place a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process with four more sheets of phyllo dough, brushing each layer with melted butter.
5. 5.
   Spread half of the cheese and spinach filling evenly over the phyllo dough layers.
6. 6.
   Layer another five sheets of phyllo dough on top of the filling, brushing each sheet with melted butter.
7. 7.
   Spread the remaining cheese and spinach filling over the second layer of phyllo dough.
8. 8.
   Finish by layering the last five sheets of phyllo dough, brushing each sheet with melted butter.
9. 9.
   Brush the top layer of phyllo dough with melted butter and pour the milk evenly over the entire dish.
10. 10.
    Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo dough — Handle the phyllo dough gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Spinach — Make sure to thoroughly cook and drain the spinach before adding it to the filling to remove excess moisture.
• Cheese — Use a combination of feta, mozzarella, and cottage cheese for a well-balanced flavor. Feel free to adjust the ratios based on personal preference.

Tips & Tricks

• To achieve a crispier crust, brush each layer of phyllo dough generously with melted butter.
• Serve Gračanska Tenka Gibanica warm for the best flavor and texture.
• If you prefer a milder taste, reduce the amount of feta cheese and increase the amount of mozzarella or cottage cheese.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for a few minutes before serving.

Serving advice

Gračanska Tenka Gibanica is traditionally served as a main course or as part of a brunch spread. Cut it into squares or triangles and serve it warm. It pairs well with a fresh salad or pickled vegetables.

Presentation advice

When serving Gračanska Tenka Gibanica, showcase its beautiful layers by cutting it into neat squares or triangles. Garnish with a sprinkle of fresh parsley for a pop of color. Serve it on a platter or individual plates for an elegant presentation.