Byrek

Byrek me Spinaq dhe Djathë (Albanian Spinach and Cheese Pie)

Byrek is Albania's beloved everyday pie: crisp, paper-thin filo layered with a salty filling of feta-style cheese and wilted spinach, brushed with butter and egg, then baked until shatteringly golden. Sliced into diamonds, it is eaten for breakfast, lunch, or with coffee at any hour.

Prep

35 min

Cook

40 min

Total

75 min

Serves

6 to 8

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) fresh spinach, or 300 g / 10½ oz frozen, thawed and squeezed dry
• •300 g (10½ oz) white cheese ( Albanian djathë i bardhë or Greek feta), drained well; substitute with feta plus a little ricotta for a milder filling
• •1 whole large egg
• •100 g (7 tbsp) unsalted butter, melted; or use a 50/50 mix of butter and sunflower oil as many bakeries do
• •1 small bunch fresh dill or parsley, finely chopped, optional
• •1 packet filo pastry (petë), about 400-450 g / 14-16 oz, thawed if frozen; keep covered with a damp cloth while working
• •60 ml (¼ cup) water or milk, for brushing the top
• •1 tsp fine salt, adjust to taste depending on how salty the cheese is
• •freshly ground black pepper, ¼

Steps

1. 1 SAFETY / EGGS: This recipe uses raw egg in the filling and as a wash. Use clean, uncracked eggs and keep the finished byrek refrigerated if not eaten within 2 hours; egg dishes should reach 71 °C / 160 °F internally to be safe.
2. 2 Prepare the spinach: If using fresh spinach, wash thoroughly, then wilt in a dry pan over high heat for 2-3 minutes until just collapsed. Cool, then squeeze out as much water as possible (this is critical - a wet filling makes soggy pastry). Chop roughly. If using frozen, thaw and squeeze very dry.
3. 3 Make the filling: In a bowl, crumble the cheese with a fork. Add the chopped spinach, the egg, herbs, salt and pepper. Mix gently until just combined - do not overwork or the filling becomes heavy.
4. 4 Heat the oven to 200 °C / 400 °F (fan 180 °C / 350 °F). Lightly butter a round or rectangular baking dish about 30 x 20 cm / 12 x 8 in (or a 26 cm / 10 in round).
5. 5 Layer the base: Unroll the filo and lay it flat. Keep the stack covered with a clean, slightly damp tea towel so it does not dry out and crack. Take one sheet and drape it into the dish so the edges hang over the sides; brush with melted butter. Repeat with 5-6 more sheets, rotating and buttering each, letting excess hang over the rim.
6. 6 Add the filling: Spread the spinach-cheese mixture evenly over the base layer, pressing gently to compact.
7. 7 Top with more pastry: Continue layering remaining filo sheets on top of the filling, buttering each sheet as before, and tucking the overhanging edges inward as you go to seal. Finish with 2-3 sheets on top, buttering the final sheet well.
8. 8 Score before baking: Using a sharp knife, cut the top into diamonds or rectangles all the way through (do not cut all the way to the base through - cut just into the top layers so the pie is easy to portion after baking). Brush the top with a little water or milk for a deep golden finish.
9. 9 Bake for 35-40 minutes, until the top is deeply golden brown and crisp, and the filling is piping hot. If the top browns too quickly, tent loosely with foil.
10. 10 Doneness cue: The internal temperature of the filling should read at least 75 °C / 165 °F on an instant-read thermometer, and the pastry should sound hollow when tapped.
11. 11 Rest for 10 minutes before recutting along the scored lines. Serve warm or at room temperature - Albanians traditionally eat byrek at any temperature.