Gibanica 'gužvara' with sremuš, spinach and cheese
Juicy and tasty and above all, healthy
- First, cook the spinach and sremus in a large pot full of water. In a large bowl, mix all the ingredients, add the well-squeezed and chopped vegetables. Take the crust one by one and soak it well in a bowl with all the ingredients. It’s not exactly the most orderly process, but it pays off. Guzvara is, in my opinion, much juicier than pies that go well.
Bake at 170 degrees for about an hour, or until golden brown.