Byrek me Spinaq (Albanian Spinach and Cheese Pie)
In short: A crisp, golden pie of thin pastry layers filled with spinach, onion and salty white cheese, baked in one pan and cut into squares. It takes about 1 h 30 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 50 min
- Total
- 1 h 30 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 430 kcal
Byrek is Albania's everyday pie, sold in bakeries from early morning and made at home for guests and weekend lunches. Thin sheets of dough are brushed with oil and layered around a filling, here spinach with salty white cheese, which bakes into a crisp top and a soft center. Albanians eat it warm with dhallë, a salted yogurt drink, or cold on trips. Store-bought phyllo makes this version easy to manage.
Instructions
- Heat the olive oil in a large pan and cook the onion for 5 minutes until soft. Add the spinach in handfuls and cook until wilted and most of the liquid has evaporated, about 6 minutes. Cool for 15 minutes.
- Squeeze the cooled spinach in a clean towel to remove the extra water. Mix it with the spring onions, feta, cottage cheese, eggs, dill and pepper. Taste before adding salt, since feta is salty.
- Heat the oven to 190°C (375°F). Brush a 25 x 35 cm (10 x 14 in) baking dish with oil. Keep the phyllo under a damp towel while you work so it does not dry out.
- Lay a sheet in the dish, letting the edges overhang, and brush it with oil. Add 6 more sheets, brushing each one with oil.
- Spread the filling evenly over the pastry. Fold the overhanging edges over the filling, then cover with the remaining 7 sheets, brushing each with oil and tucking the edges down into the dish.
- Brush the top with the egg yolk and milk. Score the surface into 8 squares with a sharp knife, cutting only through the top layers.
- Bake for 40 to 45 minutes, until deep golden and crisp. Rest the byrek for 10 minutes, then cut along the lines and serve warm.
Tips
- Frozen spinach works too. Use 500 g (1.1 lb) thawed and squeezed very dry before mixing.
- For a leek version, replace half the spinach with 400 g (14 oz) sliced leeks cooked in oil until soft, and keep the feta and dill.
Questions and answers
Can byrek be frozen?
Yes. Bake and cool it fully, cut it into portions and freeze for up to 2 months. Reheat from frozen at 180°C (350°F) for about 20 minutes so the pastry crisps again.
How do I keep the bottom of the byrek crisp?
Squeeze the spinach as dry as you can, brush every sheet with oil and bake on the lower oven rack. A wet filling is the main cause of a soggy base.
What do you serve with byrek?
Albanians often drink dhallë, a salted yogurt drink, alongside it. A tomato salad or a bowl of plain yogurt also goes well.
How long does it take to make Byrek me Spinaq (Albanian Spinach and Cheese Pie)?
About 1 h 30 min in total: 40 min of preparation and 50 min of cooking.
How many calories are in Byrek me Spinaq (Albanian Spinach and Cheese Pie)?
About 430 kcal per serving, with 16 g of protein, 38 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 38 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
