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Albanian Byrek
Byrek me Djathë dhe Spinaq

Byrek me Djathë dhe Spinaq
Spinach and Cheese Pies

Name: Byrek me Djathë dhe Spinaq
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 Servings
Ingredients: Filo Pastry: 400g (12 Sheets); Spinach: 200g; Eggs: 2; Cheddar Cheese: 180g; Cream Cheese: 25g; Olive Oil: 4 Tbsp; Water: 220ml; Basil: 1/2 Tsp Dried

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40 Minutes
Serves 6 Slices
Easy
180c

Ingredients

Adjust Servings:

	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.
	200g Spinach You can make this recipe with the stalk or remove them.
	2 Eggs
	180g Cheddar Cheese
	25g Cream Cheese
	4 Tbsp Olive Oil
	220ml Water Optional
	1/2 Tsp Dried Basil

Nutritional information

455

Calories

2.2g

Sugar

10.1g

Sat Fat

12.6g

Fat

16.7g

Protein

40g

Carbs

1/6

Serving

Cuisine:

Albanian

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.
200g Spinach
You can make this recipe with the stalk or remove them.
2 Eggs
180g Cheddar Cheese
25g Cream Cheese
4 Tbsp Olive Oil
220ml Water
Optional
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.

1 Done	Create the Filling Ensure 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 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.