For the Dough
- 6-8 Balls Homemade Filo PastryThis 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
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.
Prepare the filling
In a mixing bowl mix together the Yogurt, 3 eggs and feta cheese. Mix well so that all lumps are dissolved.
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.
Prepare the Pastry - Readymade
Use two sheets of pastry at a time.
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.
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.
In a large oiled baking tray roll the sausage shape into a spiral and place into the middle of the baking tray.
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.
Place into the oven on 180 degrees for 40 minutes until golden brown.