- 400g (12 Sheets) Filo PastryThis 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.
- 2 Eggs
- 300g Cottage Cheese
- 50g Crumbled Feta Cheese
- 4 Tbsp Olive Oil
- 220ml WaterOptional
- 1/2 Tsp Dried Basil
Albanian Cheese Byrek can come in many shapes, normally rolled or horseshoe but you can also make sticks, squares or triangles filled with any filling. 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).
Create the Filling
In a mixing bowl, combine and mix well the cottage cheese, eggs and feta until a thick mixture is formed.
Fill the Pastry
Using four sheets at a time layered, add some of the cheese mixture into the middle, you can fold into any shape, I like to make squares.
To fold into a square, take the bottom right corner and fold upwards, fold the left hand side over the corner folder up, then fold down from the top.
Prepare all Byrek
Repeat step 2 creating 6 cheese byrek. Oil the based of a baking dish and place the cheese byrek inside. Brush olive oil all over them and sprinkle with basil.
Bake in the oven at 180 degrees for 30 minutes or until golden brown.
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.