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Filo Pastry With Feta (Gibanica)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4

Metric Cups
  • 500 grams filo pastry
  • 500 grams feta cheese
  • 4 medium eggs
  • 250 millilitres soda water
  • 125 millilitres milk
  • 18 ounces filo pastry
  • 18 ounces feta cheese
  • 4 medium eggs
  • 1 cup soda water
  • ½ cup milk

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Filo Pastry With Feta (Gibanica) is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  1. Mix feta and eggs set aside Oil the tin that should be approx. the size of the filo sheets or smaller
  2. Place one sheet at a time always sprinkling with the water and oil by hand Layer 5 sheets at the bottom then by spoon roughly cover with 5-7 spoons of cheese mixture, cover with sheet, cheese, sheet...finish with couple of sheets without the cheese Cut into squares, oil the top, pour soda water and milk and let rest for 30 minutes
  3. Bake at 200 celsius until it doubles in size and is nice golden colour, cover with baking paper and reduce to 150 baking another 20 minutes
  4. Take out of the oven, cover with a wet cloth let cool, and then take out of the tin
  1. Mix feta and eggs set aside Oil the tin that should be approx. the size of the filo sheets or smaller
  2. Place one sheet at a time always sprinkling with the water and oil by hand Layer 5 sheets at the bottom then by spoon roughly cover with 5-7 spoons of cheese mixture, cover with sheet, cheese, sheet...finish with couple of sheets without the cheese Cut into squares, oil the top, pour soda water and milk and let rest for 30 minutes
  3. Bake at 200 celsius until it doubles in size and is nice golden colour, cover with baking paper and reduce to 150 baking another 20 minutes
  4. Take out of the oven, cover with a wet cloth let cool, and then take out of the tin

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