Byrek in Albania can be made with homemade or ready made, pre-rolled filo pastry, personally I find that this works better with the ready made. 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 Spinach and Cheese Pie (Byrek me Spinaq dhe çedër)
Serves 2 – 4 People
Cooking time: 40 Minutes
- 12 Sheets Filo Pastry (Ready Rolled)
- 200g Fresh Spinach (Stalks Removed)
- 2 Eggs
- 25g Feta Cheese (Crumbled)
- 4 Tbsp Olive Oil
- 1 Cup Cold Water (Optional)
Ensure all stalks are cut off the spinach and place into a mixing bowl. Add the two eggs and crumble in the cheese. Mix together so the egg covers all the spinach.
Take two sheets of pastry, add some of the fillings along the long edge leaving about an inch underneath. Fold in both sides about 2 inches, then from the bottom, fold over the mixture the inch left then roll upwards to make a long sausage shape. Roll loosely into swirls or fold into horseshoe shapes.
Oil the based of a baking dish and place the byrek inside against each other. brush olive oil all over them and sprinkle with basil. Bake in the oven at 180 degrees for 30min or until golden brown.
Enjoy this Albanian Spinach and Cheese Pie!
Once removed from the oven, pour half a glass of cold water over the top, then half into the base of the dish. Cover with two tea towels and leave for 1 hour before serving.