Ingredients with Measurements:
- 1 package phyllo dough
- 1 cup unsalted butter, melted
- 1 cup cottage cheese
- 1 cup sour cream
- 1 cup feta cheese, crumbled
- 4 eggs
- 1/2 cup sugar
- 1/2 cup raisins
- 1/2 cup walnuts, chopped
- 2 large onions, thinly sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together cottage cheese, sour cream, feta cheese, eggs, sugar, raisins, and walnuts.
3. In a separate pan, heat olive oil over medium heat. Add sliced onions and cook until caramelized, stirring occasionally.
4. Grease the baking dish with butter.
5. Lay one sheet of phyllo dough in the bottom of the dish and brush with melted butter. Repeat until you have used half of the phyllo dough.
6. Spread half of the cheese mixture over the phyllo dough.
7. Add a layer of caramelized onions.
8. Repeat the layers of phyllo dough, cheese mixture, and caramelized onions.
9. Finish with a layer of phyllo dough and brush with melted butter.
10. Bake for 45-50 minutes or until golden brown.
11. Let cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 35g
Protein: 14g
Substitutions for ingredients:
- You can use ricotta cheese instead of cottage cheese.
- You can use Greek yogurt instead of sour cream.
- You can use goat cheese instead of feta cheese.
- You can use almonds instead of walnuts.
Variations:
- You can add spinach or kale to the cheese mixture.
- You can add cooked bacon or sausage to the caramelized onions.
- You can add sliced mushrooms to the caramelized onions.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out.
- Let the gibanica cool for a few minutes before cutting into it to prevent it from falling apart.
- Serve with a dollop of sour cream on top.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Cut into squares and serve on a platter.
- Garnish with fresh herbs such as parsley or dill.
Garnishes:
- Fresh herbs such as parsley or dill.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing.
- Roasted carrots and parsnips.
Troubleshooting advice:
- If the phyllo dough tears, patch it up with another sheet of phyllo dough.
- If the gibanica is too dry, add more sour cream or cottage cheese to the cheese mixture.
Food safety advice:
- Make sure to cook the gibanica until it is golden brown and cooked through.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Međimurska gibanica is a traditional pastry from the Međimurje region of Croatia. It is made with layers of phyllo dough and a sweet cheese filling.
Flavor profiles:
- Sweet and savory, with a creamy cheese filling and caramelized onions.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Croatian