Entree: Albania – Central Culinary Region – Byrek (Baked layered phyllo pastry filled with seasoned ground beef and cheese)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 40 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 lb (450 g) phyllo dough sheets, thawed
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (approx. 0.5 oz / 15 g)
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, divided
- 1/2 tsp (2 g) sweet paprika
- 8 oz (225 g) feta cheese, crumbled
- 2 large eggs, approx. 3.5 oz (100 g) total, 1 for filling and 1 for egg wash
- 1/2 cup (120 ml) plain yogurt
- 4 tbsp (60 g) unsalted butter, melted
- 2 tbsp (30 ml) chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes. Add the garlic and cook 30 seconds.
2. Add the ground beef to the skillet and cook until browned and crumbly, breaking it up with a spoon, about 8–10 minutes. Stir in oregano, paprika, 3/4 tsp salt, and black pepper; cook another 1–2 minutes. Remove from heat and let cool slightly.
3. In a bowl, combine the crumbled feta, 1 egg, yogurt, chopped parsley, and the cooled beef mixture; adjust seasoning with remaining salt if needed.
4. Brush a 9x13-inch (23x33 cm) baking pan with some melted butter. Lay one sheet of phyllo in the pan, letting excess hang over edges, and brush lightly with butter. Repeat layering 6 sheets, buttering each.
5. Spread the filling evenly over the layered phyllo. Fold in any overhanging edges slightly and then continue layering remaining phyllo sheets over the filling, brushing each sheet with butter, until you have a top layer of about 6 sheets.
6. Trim excess phyllo, tuck edges neatly, and brush the top with the remaining egg beaten with a tablespoon of water for an egg wash. Using a sharp knife, score the top into squares or diamonds to make slicing easier after baking.
7. Bake for 35–45 minutes, until the phyllo is deep golden brown and crisp. Let rest 10 minutes before cutting and serving warm.