Albanian Cheese Byrek (Djathë Byrek) can come in many shapes, normally rolled or horseshoe but you can also make sticks, squares or triangles filled with any filling. The name ‘Byrek’ is one of a few, some will call it Borek, Burek or even Pite (when made as a whole pie instead of individual batches).
Albanian Cheese Byrek (Djathë Byrek)
Servings: 2 – 4 People
Cooking time: 40 Minutes
- 12 Sheets Filo Pastry (Ready Rolled)
- 2 Eggs
- 300g Cottage Cheese
- 50g Feta / White Cheese
- Basil (Dried)
- Olive Oil
- 1 Cup Cold Water (Optional)
Mix the cottage cheese, eggs and feta in a bowl until a thick mixture is formed.
Take the pack of pastry and cut in half along the long edge forming 24 half sheets.
Take four sheets of pastry, add some of the fillings into the middle.
To fold into a square, take the bottom right corner and fold upwards, fold the left-hand side over the corner folder up, then fold down from the top.
Oil the based of a baking dish and place the cheese byrek inside. Brush olive oil all over them and sprinkle with basil.
Bake in the oven at 180 degrees for 30min or until golden brown.
Optional: Once removed from the oven, pour half a glass of cold water over the top of the cheese byrek, then half into the base of the dish. Cover with two tea towels and leave for 1 hour before serving.