Kosovar Spinach and Cheese Pie (Byrek me Spinaq)
Byrek me spinaq Say it: BOO-rek meh SPEE-nach
In Kosovo, byrek me spinaq often appears early in the day, but it also earns a place on celebration tables and casual afternoon plates. The pastry is built from hand-stretched dough rather than purchased phyllo, so the layers bake unevenly crisp and shatter at the edge. Inside, spinach, egg, dill, and salty white cheese create a fresh, tangy center. Offer it soon after baking, while the pastry is still hot and the filling soft.
Kosovar Spinach and Cheese Pie (Byrek me Spinaq)
Byrek me spinaq
Pronounced BOO-rek meh SPEE-nach
- Serves
- 6
- Prep
- 1 hr
- Cook
- 40 min
- Total
- 1 hr 40 min
- Level
- Advanced
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dough
For the filling
Method
Combine the flour and salt in a wide bowl and stir with a whisk. Form a hollow in the middle, pour in the warm water and oil, then work the mixture by hand or with a wooden spoon until it comes together in a rough mass. Transfer to a surface dusted with flour and knead for 8–10 minutes, until the dough feels smooth and springs back. Cover with a clean cloth and leave it for 40 minutes.
While the dough rests, stir together the spinach, crumbled cheese, eggs, dill, salt, and pepper. Keep mixing until the egg is evenly distributed and the filling clumps together.
Cut the rested dough into nine equal pieces and shape each into a ball. Dust a work surface with flour and roll every ball into a thin round about 10 inches (25 cm) across. Oil each round well. Arrange them in three stacks of three, adding oil between the layers. Roll each stack out to a very thin round about 16 inches (40 cm) across, giving you three big layered sheets.
Heat the oven to 375°F (190°C). Oil a 10-inch (25 cm) round baking pan or a similar dish. Lay one sheet in the pan and let the edges hang over. Spread half the filling over the dough. Add the second sheet and spread the rest of the filling on top. Cover with the third sheet, then bring the overhanging dough inward and press it to close the pie.
Coat the surface with a generous layer of oil. With a sharp knife, mark diamond or square portions on top, cutting only through the upper layers and not through the base.
Bake for 35–40 minutes, until the top turns golden and the rim is crisp. If the surface darkens too fast, place a piece of aluminum foil loosely over it.
Take the pie from the oven and let it stand for 10 minutes before cutting. Serve warm or at room temperature.
Regional variant: Meat pite (Byrek me mish)
Use 1 lb (450 g) ground beef or lamb in place of the spinach mixture. Cook it with one chopped onion, salt, black pepper, and a small pinch of red pepper flakes, then let it cool fully. Layer the cooled meat between the same oiled dough sheets and bake the pie in the same way.
Cook's notes
- While you work, keep the dough balls you are not using under a damp cloth so their surface does not dry out.
- If a round pulls back as you roll it, pause for 5 minutes and try again; the dough will relax and become easier to stretch thinly.
- To save time, use 12 store-bought phyllo sheets instead, oiling each sheet and layering them with the filling.
Serve with
Serve it with plain yogurt or a tomato-and-cucumber salad, and pour dhallë (buttermilk) alongside if you like.
Make ahead and storage
Leftover pie keeps at room temperature for 1 day or in the refrigerator for up to 3 days. Warm it in a 350°F (175°C) oven for 10 minutes so the pastry crisps again.
