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!
Feta Cheese Egg Casserole
- #7 Phyllo Sheets, thawed*
- 4 tablespoons butter melted
- 6 eggs
- 1 cup whole milk
- 1 cup cottage cheese
- 4- ounces cream cheese softened
- 2 cups crumbled feta cheese
- 1/4 cup vegetable oil
- 4 sprigs thyme leaves
- salt and fresh ground pepper to taste
- Preheat oven to 350.
- Lightly grease a 12x9 rectangular baking dish; set aside.
- In a large mixing bowl, combine eggs, milk, cottage cheese, cream cheese, feta cheese, oil, thyme leaves, salt and pepper.
- Whisk the mixture until thoroughly combined. Mixture will be runny.
- Spread 1/4 cup of egg mixture onto the bottom of previously prepared baking dish.
- Place 1 phyllo sheet over the mixture. (Cut phyllo sheets to fit the baking dish.)
- Brush it with melted butter.
- Layer two more phyllo sheets, brushing each sheet with melted butter before adding the next.
- Ladle 1/4 of feta/egg mixture over phyllo sheets.
- As you work, keep the unused stack of phyllo sheets covered so they don't dry up.
- Stack 3 more phyllo sheets, brushing each sheet with melted butter before adding the next, and cover with 1/4 of the egg mixture.
- Continue the process until all ingredients are used up, ending with egg mixture on top.
- Bake for 1 hour. Casserole will be browned and puffed up.
- Lower oven temperature to 250 and continue to bake for 30 minutes, or until custard is baked and set.
- Let cool at least 30 minutes before cutting.
- Cut into bars.
- Serve warm or cold.