🧑🍳 Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare all fillings in separate bowls by mixing their ingredients. Let them sit for 10 minutes to blend flavors.
- Assemble the gibanica:
- Place 2 sheets of phyllo dough in the pan, brushing each with melted butter.
- Spread ½ of the poppy seed mixture.
- Add another 2 buttered phyllo sheets.
- Spread ½ of the cottage cheese mixture.
- Add 2 more buttered phyllo sheets.
- Spread ½ of the walnut mixture.
- Add 2 buttered phyllo sheets.
- Spread ½ of the apple mixture.
- Repeat all layers once more in the same order.
- Top layer: Add 2 final phyllo sheets, buttered.
- Cream topping: Whisk together the sour cream and egg, then pour evenly over the top.
- Bake for 60–75 minutes, or until golden brown on top and set in the center.
- Cool completely before slicing into squares or diamonds. Serve at room temperature or slightly chilled.
💡 Tips:
- It’s a bit time-intensive but perfect for holidays and celebrations.
- Can be made a day ahead—flavors deepen beautifully overnight.
- You can replace cottage cheese with ricotta if needed.
Would you like a simplified version or a printable recipe card for sharing?
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