2 packets filo pastry (about 500 g)
200 ml yoghurt (Greek 2% is goo)
200 ml creme fraiche
10 g baking powder
100 ml oil
6-8 roasted peppers (skin and seeds removed and sliced)
500g feta cheese
Roast the peppers whole on the grill, until there are black patches all over and skin is wrinkled. You are watching for skin and flesh separation, so keep turning, one batch can take up to 15 minutes.
Once peppers are done, place in a saucepan, cover with a lid and set aside. Roast the remaining peppers until all are done. Once peppers are cool enough to handle, peel the skin, remove the seeds and the stalks and arrange in a glass dish. Once all the peppers are peeled, put a tiny dash of olive oil and mix with your hands. Slice all the peppers into strips.
Crumble the feta cheese and mix loosely with peppers.
Make a wet mixture by first beating the eggs and than adding the other wet ingredients (yoghurt, creme fraiche and oil) and baking powder. Stir until it’s well combined.
Using a rectangular lasagna dish, first sprinkle some mixture on the bottom, and then cover with a pastry sheet.
Coat thinly each sheet of pastry with 3-4 spoonfuls of the wet mix, and depending on how many sheets you have, on every 3rd or 4th sheet, put only the pepper and feta mix.
NOTE: Filo pastry varies widely in quality, size thickness and moisture content. Typically shop-bought filo in the UK is very wet, but if you happen to have high quality dry sheets, feel free to increase the amount of yoghurt to 300 ml and oil to 200. Likewise, if your pastry is heavy with moisture and doesn't have that many sheets, you don't have to use all the liquid.
When you are layering the filo, likelihood is, they will be larger than the dish. Just fold the edges on one side, cover with yoghurt mixture, and fold the next one on the opposite side.
Spread more thickly on the edges, so that the middle doesn’t end up too wet.
Keep layering 2-3 pastry sheets with yogurt and egg mix, followed by one sheet with feta and peppers, until all the peppers and feta are used up. Make sure you have 2 sheets of pastry on top.
Using a sharp and pointy knife, cut the uncooked gibanica into squares (as big or as small as you like) and pour the remaining mixture all over. Allow to rest for half an hour.
Bake in 180 C oven for 45 - 60 minutes, until the gibanica is well risen and cooked all the way through. Let it cool for 15-20 minutes, cut and serve.
Gibanica is very tasty cold or room temperature, and can sit in the fridge for up to 3 days. Bon appetite!