Byrek recipe

Albanian pie whose oiled phyllo sheets are rolled into thin logs and coiled into one spiral in a round pan.

1 hour and 45 minutesmedium11 ingredients

Ingredients

• 8 phyllo sheets
• 150 g curd cheese
• 200 g feta cheese
• 450 g spinach
• 6 spring onions
• 1 bunch dill
• 2 eggs
• 2 tbsp greek yogurt
• 120 ml olive oil
• 1 tsp salt
• 1 pinch black pepper

How to make Byrek

1. Chop 450 g spinach, toss it with 1 tsp salt, wait 10 minutes and squeeze out all the water with your hands.
2. Mix the squeezed spinach with 200 g crumbled feta, 200 g curd cheese (gjizë, or well-drained ricotta), 6 chopped spring onions, 1 bunch of chopped dill, 2 eggs, 2 tbsp Greek yogurt and a pinch of black pepper.
3. Heat the oven to 190°C and oil a 28 cm round pan.
4. Lay one phyllo sheet flat, brush it generously with olive oil, spread a line of filling along the long edge and roll it into a thin log.
5. Coil that log into a spiral in the middle of the pan, then wrap each new log around the previous one until the pan is full, about 8 sheets.
6. Brush the whole spiral with olive oil; you will use roughly 120 ml across the pie.
7. Bake 45 to 50 minutes, until the top is deep golden and crisp.
8. Rest it 15 minutes before cutting. Byrek is eaten warm, not straight out of the oven.

Get Copper on the App Store

More dishes from Albania →