Delicious Egg Casserole with a feta cheese and eggs mixture nestled between buttery and flaky phyllo sheets.
Hi! Happy Sunday! I WOULD be happier if I didn’t find out that Josh Elliott left GMA, but whatever! Before you say it – I know he left like a week ago or something, but I just had to tell you… I’m still mourning. Joshy was the only reason I watched GMA. He was my morning eye candy. Right after my husband… of course.
To help me get over it, I literally stuffed my face with this Feta Cheese Egg Casserole.
And by the way, welcome to another installment of my favorite Macedonian food! This time we’re talking Gibanica. Say it with me; Gjee-bah-knee-tsa. See? Not hard.
Friends, I am not embarrassed to tell you that I
have am capable of eating this entire egg casserole, down to the last crumb, all by myself. Then again, by now it should be evident that if feta cheese is involved, I will devour it. It’s SO good. It warms my soul.
If this casserole looks awfully close to the Butternut Squash and Spinach Pie I made a few months ago… well… then … I guess it’s pretty close?? But it’s different. You’ll see.
This recipe belongs to my best friend’s Mom, Tetka (Aunt) Ljuba. I have been eating her Gibanica, or egg casserole, for the past 20 years. It is by far my favorite recipe. My mom makes it, too. So did my grandma. BUT, Tetka Ljuba’s is the one I prefer.
To make it my own, I added a little something, eliminated something else, but overall, this still is her recipe and I am SO happy to finally have it! Even happier to share it with you!
Normally, this casserole is made without any seasonings or herbs. However, I like a bit of flair, or pizzazz, if you will – thus I added a bit of thyme to enhance the flavor. Super awesome idea.
Also? This is not something you would eat for a sit down dinner. I mean, you could. I sure as hell do! But, it’s more of something you would share with friends at your next brunch, or serve it as a side. Another great idea? Serve it for breakfast on Easter!