Gibanica (Crumpled Cheese Phyllo Pie)

Method

1. 1

   Preheat the oven to 190°C and lightly oil the baking dish.

2. 2

   Whisk the eggs, crumbled feta, yogurt, oil and sparkling water together into a sloppy custard.

3. 3

   Line the dish with two flat phyllo sheets, letting the excess hang over the sides.

4. 4

   Dunk each remaining sheet in the custard and crumple it loosely as you pile it into the dish.

   💡 Scrunch with abandon — the peaks crisp, the valleys stay custardy. Neatness ruins it.

5. 5

   Fold the overhanging edges back over the top and pour any leftover custard evenly across the surface.

6. 6

   Bake at 190°C for 40–45 minutes, until deeply golden and puffed with crisp peaks.

7. 7

   Rest 10 minutes before cutting; serve warm, with yogurt to drink, as tradition insists.