Gibanica Gozitana

4
20 min
40 min
Print recipe
Facebook
Twitter
WhatsApp

Ingredients

  • Packets Filo Pastry
  • 350g Emborg Greek Style Cheese
  • 400g Ħanini Fresh Ä bejniet tan-NagħaÄ¡
  • 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

  1. In a large bowl add the Gozo cheese and crumble the Greek Style Cheese and mix well.
  2. Add the parsley, beaten eggs, kefir, milk, sparkling water, and season to taste. Set aside.
  3. Melt the butter and mix it with the oil.
  4. Place 2 sheets of filo pastry in a deep baking dish.
  5. Brush the surface of the pastry with the oil/butter mixture.
  6. Crumble a sheet of filo pastry and dip it in the cheese/egg mixture.
  7. Place it in the dish and continue with this method until you cover the whole dish.
  8. Add any remaining mixture on top of them.
  9. Cover everything with 2-3 layers of filo pastry brushing them with the oil/butter mixture.
  10. Brush the surface too and bake in a preheated 180°c until golden brown. Around 40 minutes

Products used

Emborg Greek Style Cheese Portion 200g
Hanini Fresh Sheep Cheeselets 6 Pcs
Olitalia Extra Virgin Olive Oil 250ml