Gibanica Vegan
Gibanica Vegan is a plant-friendly version of the legendary Balkan layer pie, made completely without eggs, dairy, and 100% plant-based ingredients! Using thin pastry sheets covered with savory fillings made from flour, coconut milk, and spices, or a mixture of green vegetables such as spinach. When baked, the outer layer becomes crispy and golden while the inside is soft, savory, and slightly aromatic. Simple yet alluring, preserving the authenticity of Gibanica's traditional flavors in a healthier and more environmentally friendly way!
Shared by Tora
Time
65 min
Serves
4
Difficulty
medium
🛒 Ingredients
- 8 to 10 sheets of thin pastry skin
- 150 grams of all-purpose flour
- 400 ml thick coconut milk, dilute a little with water
- 50 ml olive oil/neutral vegetable oil
- One bunch of fresh spinach, boil briefly, squeeze out the water and then roughly chop (optional)
- One finely chopped onion, saute until wilted
- Salt, black pepper to taste (as seasoning)
- A little nutmeg powder and dried oregano leaves (as seasoning)
- A little oil to apply to the skin layer
👩🍳 Instructions
- 1
Make the filling: Mix the flour with the coconut milk slowly, stirring until smooth and lump-free. Add the oil, sautéed onions, spices, and spinach, if using, and stir well.
- 2
Layer: Grease a baking sheet with oil. Arrange the pastry sheets one by one, spreading a little filling mixture on each layer, stacking them until finished.
- 3
Cut and bake: spread the remaining dough evenly on the surface, cut into squares/triangles before baking. Bake at 180°C for 35 minutes until evenly browned.
- 4
Let stand: let it cool slightly for 10 minutes before serving to allow the texture to set.
- 5
Serve: enjoy while warm!