Ingredients
- 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.
- 200g SpinachYou can make this recipe with the stalk or remove them.
- 2 Eggs
- 180g Cheddar Cheese
- 25g Cream Cheese
- 4 Tbsp Olive Oil
- 220ml WaterOptional
- 1/2 Tsp Dried Basil
Directions
I’ve got a few different Byrek recipes on here, Spinach Byrek, Cheese Byrek and even a Spinach Pite. This Albanian Spinach and Cheese Byrek is a combination and like the others can be made with homemade or ready made, pre-rolled filo pastry. 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.
Steps
1 Done | Create the FillingEnsure all stalks are cut off the spinach and place into a mixing bowl. Add the eggs and cheeses. Mix together so the egg covers all the spinach. |
2 Done | Fill the PastryTake 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 ByrekRepeat steps 2 and 3 creating 6 byrek. Oil the based of a baking dish and place the byrek inside against each other. |
5 Done | CookingBrush 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 | OptionalIf 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. |
3 Comments Hide Comments
Michelle made this for my lunch today and it was absolutely gorgeous!
Never heard of using cheddar cheese for pite but worth a try
I’m not a big fan of feta, i find the salt too strong so the salt is reduced by using chedder (or ricotta which is amazing).