Cookbook - Kuvar
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Traditional Serbian Foods

Gibanica - Cheese Pita
1 package of filo dough
1 stick of butter
2 - 3 pounds of cottage cheese
4 eggs
8 ounce package of light or regular cream cheese
2-8 ounces feta cheese (optional)

Melt butter and set aside.  Mix cottage cheese and eggs in a bowl.  Take the cream cheese and cut or pull it with your fingers into small pieces and gently add (if using feta cheese, add as well).

Open the filo dough and cover with kitchen towel so it doesn't dry out and carefully recover each time you will make an additional layer.  Using a 9x13 pan, scrunch 6 pieces of fillo dough into the bottom pan.  By putting the filo into the pan this way will give the pita more texture and height.  Lightly brush or sprinkle with a spoon butter over the filo. You can add the entire mixture of cheeses and eggs at this time if you would like, or add a third and continue to layer the filo dough.  With each layer, brush or sprinkle butter over the filo.  For the last layer, however, lay the filo completely flat.  Brush or sprinkle butter over the entire last layer.  Bake immediately or wrap in plastic wrap and freeze to bake at a later date.  Bake for 35-45 minutes in a 325-350 preheated oven until top is evenly golden brown.  Do not thaw before baking if frozen, just bake approximately 15 minutes longer.  Let sit 10-15 minutes before cutting.

It is a nice staple to have on hand in the freezer for any last minute or unexpected guests!
Lenten Foods

Potato Pita
1 package fillo dough
5-6 potatoes   
1/2 small onion
salt and pepper to taste
vegeta seasoning to taste (optional)
canola or vegetable oil

Heat oven to 350F.  Oil a 9x13 baking pan.  Peel potatoes and dice into tiny cubes.  Finely chop onion.  Mix cubed potatoes, finely chopped onion, salt, pepper, vegeta, and about 1/3 cup oil in a bowl.  Lightly brush 4-5 layers of fillo dough with oil and scrunch them as you put them into pan to create a thickness and height.  Add 1/3 of potato mixture evenly over fillo dough.  Layer another 3-4 pieces of fillo dough in the same manner and another 1/3 potato mixture.  Repeat.   Top with 3 layers of lightly oil-brushed fillo dough laid flat and bake for about 45 minutes.  Let sit 10-15 minutes before cutting into squares.



  • 26

    Sep

    Saturday
    13 September
    6:00 Vespers
  • 27

    Sep

    Sunday
    14 September
    ELEVATION OF THE CROSS / Крстовдан
    10:00 Divine Liturgy
    Fast: wine & oil
 

St. Archangel Michael Serbian Orthodox Church
Црква Св. Арханђела Михаила у Акрону