Gibanica Gozitana
Ingredients
- Packets Filo Pastry
- 350g Emborg Greek Style Cheese
- 400g Ħanini Fresh Ġbejniet tan-Nagħaġ
- 50g Kefir or Plain Yoghurt
- 100ml Fresh Milk
- 250ml Cold Sparkling Water
- 5 Le Naturelle Eggs
- Fresh Parsley
- Salt & Pepper
- 50ml Olitalia Extra Virgin Olive Oil
- 50g Valio Salted Butter
Method
- In a large bowl add the Gozo cheese and crumble the Greek Style Cheese and mix well.
- Add the parsley, beaten eggs, kefir, milk, sparkling water, and season to taste. Set aside.
- Melt the butter and mix it with the oil.
- Place 2 sheets of filo pastry in a deep baking dish.
- Brush the surface of the pastry with the oil/butter mixture.
- Crumble a sheet of filo pastry and dip it in the cheese/egg mixture.
- Place it in the dish and continue with this method until you cover the whole dish.
- Add any remaining mixture on top of them.
- Cover everything with 2-3 layers of filo pastry brushing them with the oil/butter mixture.
- Brush the surface too and bake in a preheated 180°c until golden brown. Around 40 minutes
