If you’re a fan of Gibanica, then you’re going to appreciate this recipe oh so much. Let’s face it, eating Gibanica can be messy. It’s so much easier to eat when pieces are individually baked or can be pulled apart. Enter Ružice sa Sirom. This recipe was given, or rather shown to me by my mother in law. She makes this quick gibanica often, and it always disappears in a flash.
My favorite thing about this recipe is how quick it is to put together. But what’s even better, is how perfect this is for a party. In fact, once we can all safely gather again, I plan to make a big basket of these to serve along with my charcuterie/mezze board.
The technique is simple and I’ve even included a few photos below for you to see for yourself how to wrap these beautiful phyllo roses. Use a medium thickness phyllo dough if you can find it. If you’re using thicker sheets of dough, use some extra filling so it doesn’t end up too dry.
Give this a try soon, it’s so simple and easy and makes a wonderful breakfast treat in the morning.
Looking for more appetizer ideas? Check out the appetizer section!
Ružice sa Sirom/Phyllo “Roses” with Cheese
Course: AppetizersCuisine: Balkan, Serbian5
servings30
minutes40
minutesComfort food in finger food size!
Ingredients
1 package (500 g) phyllo dough
2 cups (300 g) crumbled feta cheese
1/2 cup oil (125 ml) + more for greasing pan
1 cup (250 ml) sparkling water
3 large eggs
1/2 tsp (3 g) salt
Directions
- Preheat your oven to 350 F (170 C) and grease a large baking pan. Set aside.
- Lay your unwrapped phyllo dough onto a flat surface and place a very slightly damp kitchen towel on top of the phyllo dough. This prevents the sheets from drying out while you work with each one.
- In a medium mixing bowl, combine the feta cheese, sparkling water, oil, salt, and eggs. Mix all the ingredients well to combine.
- Spoon 1-2 tablespoons of the mixture onto each phyllo dough sheet. See photos in slideshow above. Fold one end towards the center about 2 inches. Begin to roll the other end into a roll all the way to the other end. See slideshow above as well for this step.
- Once your phyllo dough has been wrapped into a cigar shape, begin to roll the phyllo dough into a circle/rose shape. Once the entire piece has been wrapped, transfer each “rose” into your baking dish. Repeat this process with all of the remaining sheets of phyllo dough.
- Once all of the phyllo sheets have been rolled and transferred to the baking dish, spoon the remaining filling on top of each “rose”.
- Bake the phyllo roses for 30-40 minutes until golden brown and serve hot or room temperature.
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