Gibanica: a family tradition passed down in a pan with stains, memories

Daniela Peregrina.

Gibanica (pronounced Ghee-bah-nee-tsah) isn't just a dish, it is a connection to my childhood, filled with family, tradition and love. Growing up, it was always present at every holiday gathering, making it impossible to imagine any celebration without it. My grandmother, Baba, would layer phyllo dough with the creamy and cheesy filling then drizzle each sheet with melted butter. I'd watch as she carefully placed her cherished enamel baking dish in the oven with her delicate hands. That same dish, now slightly chipped and stained, is one of my most treasured possessions.

Marked "Made in Yugoslavia," on the bottom, this pan is a reminder of the country my grandparents and mother escaped from during the communist regime. As I reflect on this, I'm humbled by the extraordinary gifts they gave me. This pan, and the many Gibanicas baked in it, represent pieces of my maternal family's history. Each layer of Gibanica mirrors a part of our story. The phyllo dough is the delicate foundation, symbolizing new beginnings. The eggs bind it together, representing resilience. The feta cheese, sharp and tangy, reflects the culture and traditions passed down through generations. And the butter, well, the butter brings it all together, just as love and sacrifice have sustained our family.

Though my pots and pans get a good scrubbing, this enamel dish will never be scrubbed. Each stain holds a memory, our Baba's prints and the legacy of love in every meal. Just as the layers of Gibanica form something meaningful, this pan holds the layers of our family's history.

Gibanica is a perfect dish for any celebration. It's an easy make-ahead meal; prepare it the night before and simply pop it in the oven the next day on Christmas or New Year's morning. You can even bring it to a holiday potluck to share with friends and family, paired with a salad. Its comforting flavors are sure to bring warmth and joy to your table throughout the holiday season!

To connect with Daniela on social media where she shares fun food facts, recipes, upcoming events and classes, you can find her on Instagram @thedanielaperegrina and on Facebook @dragonflydaniela (Daniela Peregrina) or you can email her at [email protected].

Provided.

1. Preheat the oven to 375°F (190°C). Grease an 8x14 inch baking dish with butter or cooking spray.

2. Prepare the filling: In a large bowl, combine the cottage cheese, crumbled feta cheese, eggs, milk, salt. Mix well until smooth and the cheeses are fully incorporated into the mixture.

3. Layering with Phyllo Dough:

Lay the first sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides of the pan. Brush lightly with melted butter.

• Add another sheet of phyllo dough on top, drizzle with butter, and continue layering 6-8 sheets, buttering each layer.

• Once you have several layers, spread a thin layer of the cheese mixture over the dough.

• Continue layering phyllo dough and cheese filling, repeating the process until the filling is used up. Finish with several layers of phyllo dough on top and a brushing (or drizzle) of the melted butter

• Fold any overhanging phyllo dough over the top layer and brush with extra butter.

• Place the dish in the center of the oven and bake for 45-55 minutes, or until the top is golden brown and crispy, and the filling is set and slightly puffed.

• Let the gibanica cool for 10-15 minutes before slicing into squares or serving.

• *You can find phyllo dough in the freezer section of the grocery store, but if you can't find it, a package of flour tortillas would work as well.

• Phyllo dough: Keep the phyllo dough covered with a damp towel while you work to prevent it from drying out.

• Make-ahead option: You can prepare this dish the night before, store it covered in the fridge, and bake it the next day (make sure to let it stand at room temperature for 15 minutes before baking).