Serbian Cheese Gibanica (Гибаница) — Crumpled Filo Pie with White Cheese

• 1⅛ lbfilo pastry (thawed if frozen and kept covered with a barely damp towel)
• 1⅛ lbwhite brined cow's cheese (Serbian-style sir or a firm feta-style cheese)
• 5large eggs
• 8.8 ozplain full-fat yogurt
• 2.8 ozkajmak (for a richer Serbian filling)
• ⅞ cupsparkling mineral water
• 0.42 cupsunflower oil (80 ml for the filling and 20 ml for greasing and finishing)
• 10 gbaking powder
• 2 gfine sea salt (reduce to 1 g if the cheese is very salty)

Instructions

1. 1

   Heat the oven to 190°C and place a rack in the center position. Brush a 33 x 23 cm baking dish with 10 ml of the sunflower oil, making sure the corners and sides are coated so the gibanica releases cleanly.

2. 2

   Crumble the white brined cheese into a large bowl, leaving some small pea-size pieces for texture. In a separate bowl, whisk the eggs, yogurt, kajmak, sparkling mineral water, 80 ml sunflower oil, baking powder, and salt until foamy and evenly combined.

3. 3

   Stir the crumbled cheese into the liquid mixture, keeping the filling loose rather than smooth. Reserve 3 filo sheets for the base and top, then keep the remaining filo covered so it does not dry while you work.

4. 4

   Lay 2 reserved filo sheets in the oiled baking dish, letting the edges come slightly up the sides. Take each remaining filo sheet one at a time, crumple it loosely in your hands, dip it into the cheese filling, and arrange it in the dish without pressing it flat.

5. 5

   Continue crumpling, dipping, and arranging the filo until the dish is filled in an even, airy layer. Pour any remaining cheese filling over the top, then cover with the final reserved filo sheet and brush it with the remaining 10 ml sunflower oil.

6. 6

   Let the assembled gibanica stand for 10 minutes so the filo absorbs the egg and yogurt mixture. Bake for 40 to 45 minutes, until the pie is puffed, deeply golden, and set in the center when the dish is gently shaken.

7. 7

   Rest the baked gibanica for 15 minutes before cutting, because the filling firms as it cools slightly. Serve warm in squares with plain yogurt, kajmak, or ajvar alongside for a classic Serbian table.