Gibanica od Spanaća Posna — Fasting Spinach Pie

Serbian gibanica is usually a rich cheese pie, but the fasting version swaps the cheese for a
filling of spinach, onions, and toasted walnuts, all wrapped in layers of crispy filo. The walnuts
provide the richness and protein that cheese would normally bring, and the filo shatters with every bite.

FASTING LEVEL: Fast With Oil (requires oil for brushing the filo; not suitable for oil-free days)

SERVINGS: 6
TIME: 1 hour

INGREDIENTS:
- 500 g fresh spinach, washed, or 300 g frozen spinach, thawed and squeezed dry
- 150 g walnuts, finely chopped
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 3 tablespoons sunflower oil (plus more for brushing)
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried dill
- Salt and black pepper to taste
- 12 sheets filo pastry, thawed
- Sunflower oil for brushing filo

METHOD:
1. If using fresh spinach, wilt in a large pot over medium heat for 3 minutes. Drain, cool, and squeeze out all excess water. Chop roughly.
2. Heat oil in a skillet over medium heat. Cook onion for 7 minutes until soft and translucent.
3. Add garlic, paprika, nutmeg, and dill. Stir for 1 minute.
4. Add spinach and walnuts. Season with salt and pepper. Cook 2 minutes, stirring. Remove from heat and let cool slightly.
5. Preheat oven to 180C (350F). Brush a baking dish (about 25x35 cm) with oil.
6. Layer 4 sheets of filo on the bottom, brushing each sheet with oil.
7. Spread half the spinach-walnut filling evenly over the filo.
8. Layer 4 more sheets, brushing each with oil. Spread remaining filling.
9. Top with final 4 sheets of filo, brushing each with oil. Brush the top sheet generously.
10. Score the top layer into squares or diamonds with a sharp knife.
11. Bake for 30-35 minutes until the filo is deep golden and shatteringly crispy.
12. Let cool 10 minutes before cutting along the scored lines.

NOTES:
- Squeeze the spinach aggressively dry. Wet spinach makes soggy filo, which ruins everything.
- Walnuts provide about 15 g protein per 100 g and give this pie a satisfying richness.
- Keep unused filo sheets covered with a damp towel while working to prevent them from drying out and cracking.
- This is excellent at room temperature and makes great packed lunch.

NUTRITION (per serving, approximate):
Calories: 380 | Protein: 12 g | Carbohydrates: 32 g | Fat: 24 g | Fibre: 5 g