This gibanica is created simply by dipping sheets of phyllo into a
cheesy custard and crumpling them into a greased cake pan with
removable sides. Putting it in the oven, you’ll be suspicious: it
doesn’t look very pretty. But when it comes out? You’ll be
patting yourself proudly on the back. Make this for breakfast,
brunch, a cheese course, or just to keep around for snacking. And
though a deep springform pan is ideal to create a towering
gibanica, you can use a regular 2-inch deep, 9-inch round
springform pan. You want to be able to remove the sides, though,
so a regular cake pan won’t do.
1 to 2 packages of phyllo dough (preferably a thicker phyllo,
if you can find it, though regular will work), defrosted
Canola oil
6 eggs
1 pound feta cheese*, broken up
1 cup kajmak cheese (if you can find it) or cream cheese, at
room temperature
1 cup sour cream
5 ounces goat cheese
¼ cup seltzer, plus more if necessary
Preheat the oven to 375°F. Unwrap the phyllo on a work surface
and cover with a damp kitchen towel.
Brush a deep 9-inch springform pan with lots of canola oil.
In a large bowl, combine the eggs, feta, kajmak, sour cream, goat