Stanislava Krunić’s Gibanica (Serbian cheese pie)

Preheat oven to 375 degrees

In a pan, heat ¾ cups oil on the stove until hot

In a bowl, mix in feta and sour cream until incorporated and crumbly

Baste the bottom of the pan with oil

Grab two sheets of filo, and crumple each sheet and place in bottom of pan to cover

Spoon filling into every 2 inches in the nooks and crannies of the filo dough

Add two sheets of crumpled filo and place messily on top of cheese

Spoon filling into every 2 inches in the nooks and crannies

Continue until no more filling remains

Place last sheet of filo sheets neatly on top of pan, tucking filo into corners, and smooth out the top

With a sharp knife, score the top of the filo using vertical cuts spaced 1 ½” apart

Repeat scoring the filo lengthwise

Pour hot oil over the top of the filo

Mix eggs and sparkling water, then pour over filo

Pick up pan, and tilt it back and forth to distribute the liquid mixture

Let rest for 10 minutes for liquid is soaked into the filo

Place in 375 degree oven for 30 minutes until brown