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Albanian Byrek
Byrek me Kos

Byrek me Kos
Pite me Kos | Yogurt Pie

Name: Byrek me Kos
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 Servings
Ingredients: Filo Pastry: 6-8 Balls Homemade; Olive Oil: 5 Tbsp; Eggs: 1; Milk: 150ml; Greek Yogurt: 350g; Feta Cheese: 100g; Eggs: 3

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1 Hour 10 Minutes
Serves 8
Medium
180c

Ingredients

Adjust Servings:

	For the Dough
	6-8 Balls Homemade Filo Pastry This recipe is better using homemade dough but 400g (12 sheets) of ready made can be used instead.
	5 Tbsp Olive Oil
	1 Eggs
	150ml Milk
	For the Filling
	350g Greek Yogurt
	100g Feta Cheese
	3 Eggs

Nutritional information

361

Calories

4.4g

Sugar

7.2g

Sat Fat

20.2g

Fat

11.3g

Protein

32.8g

Carbs

1/8

Serving

Cuisine:

Albanian

Ingredients

For the Dough
6-8 Balls Homemade Filo Pastry
This recipe is better using homemade dough but 400g (12 sheets) of ready made can be used instead.
5 Tbsp Olive Oil
1 Eggs
150ml Milk
For the Filling
350g Greek Yogurt
100g Feta Cheese
3 Eggs

Directions

Byrek is made and eaten throughout Albania. Byrek me Kos is a yogurt and white cheese pie and is just one of the many variations you can find throughout the Balkans.

Layers of filo pastry are rolled out, within the middle of them a filing is added and then the byrek is shaped. Traditionally you can have a whole pie, spirals and also a lot of the street sellers will have triangle or horseshoes.

I love making byrek me kos as a giant spiral, there is something about it that puts a smile on my face once it is all complete – this works really well with homemade filo pasty.

I’ve also made Spinaq dhe çedër, Byrek Djathë and Byrek me Spinaq as well as meat versions which we don’t have as often. Byrek is one of the most popular, most loved, most traditional foods of Albania.

Albanian Byrek me Kos

1 Done	Prepare the filling In a mixing bowl mix together the Yogurt, 3 eggs and feta cheese. Mix well so that all lumps are dissolved.
2 Done	Prepare the Pastry - Homemade Using my homemade filo pastry article, prepare the pastry as required. Use one piece of filo pastry at a time, fold one edge of the circle up by 2 inches creating a straight flat edge.
3 Done	Prepare the Pastry - Readymade Use two sheets of pastry at a time.
4 Done	For any Pastry Mix together an egg, the oil and milk to create a thin liquid texture. Brush over each piece of pastry before adding any filling onto it.
5 Done	Adding the Filling Add some of the filling along the long straight edge leaving about an inch underneath. Fold in both sides about 2 inches, then from the bottom, fold the inch left at the bottom over the mixture then roll upwards to make a long sausage shape.
6 Done	In a large oiled baking tray roll the sausage shape into a spiral and place into the middle of the baking tray.
7 Done	Repeat until all pastry has been used or the baking tray is full. Ensure that the edges of each one is joined together as tightly as possible. Any left overs can be made into individual batches.
8 Done	Cooking Place into the oven on 180 degrees for 40 minutes until golden brown.
9 Done	Leave to cool before cutting into slices and serving.