Entree: Albania – Byrek (Filled savory pastry)
Serving Size: 6
Approximate Time
Prep
25 min
Cook
40 min
Additional
10 min
Total
1 hr 15 min
Ingredients
- 1 package phyllo dough (about 16 oz / 450 g), thawed (about 12–16 sheets)
- 6 tbsp (90 ml) melted butter or olive oil, plus extra for brushing
- 8 oz (225 g) feta cheese, crumbled
- 1 lb (454 g) fresh spinach, washed and roughly chopped (or 12 oz / 340 g frozen spinach, thawed and well drained)
- 1 medium onion, finely chopped (about 4 oz / 110 g)
- 2 large eggs, beaten (approx. 100 g)
- 1/4 cup (60 ml) plain yogurt (optional, for creaminess)
- 1/2 tsp (2.5 g) salt, or to taste (reduce if feta is very salty)
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg (optional)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking pan or a round 11-inch (28 cm) pan.
2. In a skillet, heat 1 tbsp (15 ml) of the melted butter or oil over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the chopped fresh spinach (or drained frozen spinach) and cook until wilted and any excess moisture has evaporated, about 3–4 minutes. Remove from heat and allow to cool slightly.
3. In a bowl, combine the cooled spinach-onion mixture with the crumbled feta, beaten eggs, yogurt (if using), salt, pepper, and nutmeg. Mix until well combined.
4. Lay one sheet of phyllo in the prepared pan and brush lightly with melted butter or oil. Repeat layering and brushing every 1–2 sheets until you have a base layer of about 6 sheets (keeping remaining sheets covered with a damp towel so they don’t dry out).
5. Spread the spinach-feta filling evenly over the layered phyllo. Cover the filling with the remaining phyllo sheets, brushing each sheet lightly with butter or oil as you layer, using about 6–8 sheets on top. Tuck any overhanging edges into the pan to seal, or roll the edges for a decorative rim.
6. Using a sharp knife, score the top layers into serving portions to make slicing easier after baking. Brush the top with a little extra butter or oil.
7. Bake in the preheated oven for 30–40 minutes, or until the phyllo is crisp and deep golden brown. Remove from oven and let rest 10 minutes before slicing and serving warm or at room temperature.
