Byrek me Spinaq
Spinach Byrek

Yum
Byrek me Spinaq

Share it on your social network:

Or you can just copy and share this url

Ingredients

400g (12 Sheets) Filo Pastry This recipe works better with ready made pastry. Ensue you keep the pastry covered with a damp tea towel to prevent it from drying out while working with it.
750g Spinach You can make this recipe with the stalk or remove them.
2 Eggs
25g Crumbled Feta Cheese
4 Tbsp Olive Oil
220ml Water Optional
1/2 Tsp Dried Basil

Nutritional information

317
Calories
2.1g
Sugar
1.6g
Sat Fat
13.5g
Fat
8.9g
Protein
39.6g
Carbs
1/6
Serving
Cuisine:

Ingredients

About this Recipe

Byrek in Albania can be made with homemade or ready made, pre-rolled filo pastry, personally I find that for this Albanian Spinach Byrek it works better with the ready made. The name ‘Byrek’ is one of a few, some will call it Borek, Burek or even Pite (when made as a whole pie instead of individual batches).

I love making these for lunch, they are even the perfect size for packed lunches.

Method

1
Done

Create the Filling

Ensure all stalks are cut off the spinach if required and place them into a mixing bowl. Add the two eggs and crumble in the cheese. Mix together so the egg covers all the spinach.

2
Done

Fill the Pastry

Take two sheets of pastry, add some of the filling along the long edge leaving about an inch underneath. Fold in both sides about 2 inches, then from the bottom, fold the inch left over the mixture then roll upwards to make a long sausage shape.

3
Done

Roll loosely into swirls or fold into horseshoe shapes.

4
Done

Prepare all Byrek

Repeat steps 2 and 3 creating 6 byrek. Oil the based of a baking dish and place the byrek inside against each other.

5
Done

Cooking

Brush olive oil all over the byrek and sprinkle with basil. Bake in the oven at 180 degrees for 30 minutes or until golden brown.

6
Done

Optional

If you are not making the byrek for packed lunches, once removed from the oven, pour half a glass of cold water over the top, then half into base of the dish. Cover with two tea towels and leave for 1 hour before serving.

Michelle Tafili

My recipes are here to help you make an Albanian recipe in your own home. Tried, tested and perfected Albanian food so you can get it right the first time.

Lamb Chop Bake
previous
Lamb Chop Bake
Beef and Onion Bake
next
Tavë me Qepë

Add Your Comment

Newsletter Signup

Don't miss out on new recipes, blogs and cooking tips.

You have Successfully Subscribed!

Pin It on Pinterest

Share This