The proper name for this delectable dish is prekmurska gibanica. I will be posting the recipe soon.
(Update: The recipe is now posted here.)
Imagine alternating layers of filo dough and four different fillings: farmer cheese, poppy seed, walnut and apple. Yes, it was labor intensive. But well worth it.
In the meantime, you can read more about how I discovered prekmurska gibanica in the Red Room essay below. I really did enter a neighborhood Fourth of July baking contest with this Slovenian specialty!
Slovenian Strudel Pie: As American as the Fourth of July | Blair Kilpatrick | Blog Post | Red Room
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