Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup milk
- 6 eggs
- 2 cups crumbled feta cheese
- 2 cups cooked and chopped spinach
- 1/2 cup grated Parmesan cheese
Special Equipment Needed:
- 9x13 inch baking dish
- Large bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, milk, and eggs.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the feta cheese, cooked spinach, and Parmesan cheese.
6. Pour the mixture into the prepared baking dish and spread evenly.
7. Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
8. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 375°F
Serving Size: 12
Nutritional Information:
Calories: 250
Fat: 15g
Carbohydrates: 19g
Protein: 10g
Substitutions for Ingredients
- Butter: Can be substituted with vegan butter or olive oil.
- Milk: Can be substituted with almond milk or oat milk.
- Feta cheese: Can be substituted with goat cheese or ricotta cheese.
- Spinach: Can be substituted with kale or Swiss chard.
Variations:
- Add diced bell peppers or mushrooms for extra flavor and texture.
- Add herbs such as oregano, thyme, or basil for extra flavor.
- Add cooked and crumbled sausage or bacon for extra protein.
Tips and Tricks:
- Make sure to cook the spinach before adding it to the mixture.
- Use a whisk to combine the wet ingredients to ensure they are well blended.
- Let the gibanica cool for 10 minutes before serving to ensure it holds together.
Storage Instructions:
Gibanica can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Gibanica can be reheated in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation Ideas:
Gibanica can be served as a main dish or as a side dish. It can be served with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs.
Garnishes:
Gibanica can be garnished with a sprinkle of Parmesan cheese, chopped fresh herbs, or a drizzle of olive oil.
Pairings:
Gibanica pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Gibanica can be served with a side of roasted vegetables, a green salad, or a simple tomato salad.
Troubleshooting Advice:
- If the gibanica is too dry, add a splash of milk to the mixture before baking.
- If the gibanica is too wet, add a bit more flour to the mixture before baking.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure to cook the spinach before adding it to the mixture.
Food History:
Gibanica is a traditional Balkan dish that is made with layers of phyllo dough, cheese, and vegetables. It is believed to have originated in Serbia in the 19th century.
Flavor Profiles:
Gibanica has a savory flavor with a hint of sweetness from the cheese and spinach.
Serving Suggestions:
Gibanica can be served as a main dish or as a side dish. It can be served with a dollop of sour cream or Greek yogurt and a sprinkle of fresh herbs.
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Region: Balkan