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Gibanica I

A layered pastry filled with a mixture of low‑fat and full‑fat cottage cheese, eggs, and milk.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Gibanica I

Oven250 degrees
Timeabout 40 minutes

Ingredients

Directions

Prepare the batter

  1. Preheat oven to 250 degrees.

  2. Combine two types of cottage cheese in a large mixing bowl.

  3. Add eggs one at a time, beating after each addition.

  4. Add salt, oil, milk, and buttermilk, and beat until well combined.

Assemble

  1. Place one layer of pastry in the bottom of a deep pan.

  2. Dip almost all of the remaining pieces of pastry into the batter and then place them at random in the pan.

  3. Reserve about three undipped pieces for the top, as well as several tablespoons of batter.

  4. Cover the top of the mixture with the remaining pastry layers.

  5. Cut up the butter into small pieces and place on the pastry.

  6. Spoon the remaining batter and the additional tablespoon of milk over the top.

Bake and serve

  1. Cook for about 40 minutes, until nicely browned on top.

  2. Invert onto a plate.

  3. Serve warm.

  4. This dish is often accompanied by a glass of buttermilk or beer.

Nutrition, whole recipe (rough)

711Calories
31 gProtein
57 gFat
22 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Sunflower1 oz (28g) hulled165
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Cottage Cheese1/2 cup (113g) 2%98
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cottage cheese + buttertop 10% of all pairs
    Smell alikemoderate
    Cooked together376 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  3. Cottage cheese + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Cottage cheese + eggtop 15% of all pairs
    Smell alikemoderate
    Cooked together601 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Sunflower + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together304 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Filo dough
Forms layers that crisp and brown as the custard-like filling sets.
Cottage cheese
Provides the main body of the filling, giving it a moist, soft, creamy texture.
Eggs
Bind the cheese mixture and help it set into a sliceable custard when baked.
Buttermilk
Adds tang and moisture to the batter, balancing the richness of the cheese and butter.
Butter
Adds fat that enriches flavour and encourages browning on the top layer.

The step that matters

Dipping the pastry in batter. Pastry that is too dry stays brittle and bakes unevenly, while over-soaked sheets turn gummy. Dipping only most pieces gives moist layers that still crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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