Spinach and Cheese Filo Pie (Byrek)
Byrek me spinaq dhe djathë Say it: BYOO-rek meh SPEE-natch theh JAH-thuh
Byrek is Albania's everyday savoury pie: tissue-thin sheets of pastry layered in a round oiled tray around a soft filling of spinach, spring onion and salty white cheese, then baked until shatteringly crisp. It is sold by the wedge in bakeries from morning until midnight and made at home for guests, trips and Sunday lunches, with Gjirokastër especially known for its hand-rolled pastry. The contrast between the blistered, crackling top and the creamy, sweet-savoury spinach inside is what makes it hard to stop at one piece.
Spinach and Cheese Filo Pie (Byrek)
Byrek me spinaq dhe djathë
Pronounced BYOO-rek meh SPEE-natch theh JAH-thuh
- Serves
- 6
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
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.
Pastry and tray
Filling
Topping
Method
Heat the oven to 375°F (190°C) and brush a round 12-inch (30 cm) baking tray generously with olive oil. Keep the filo covered with a damp tea towel while you work so it does not dry out.
Blanch the fresh spinach in boiling water for 1 minute, drain, cool under cold running water and squeeze it in handfuls until no more liquid drips out; chop roughly. (For frozen spinach, simply thaw and squeeze it very dry.)
Mix the spinach with the spring onions, crumbled cheese, 2 eggs, 1/2 cup (120 g) yogurt, 2 tbsp olive oil and the pepper. Taste and add the salt only if your cheese is mild.
Lay 5–6 filo sheets in the tray one at a time, brushing each lightly with olive oil and turning the tray a little each time so the sheets fan out and overhang the rim.
Spread the spinach filling evenly over the pastry, then fold the overhanging edges back in over the filling.
Cover with the remaining 6–8 sheets, brushing each with olive oil and pressing the edges down inside the tray so the filling is sealed in.
Beat the remaining egg with 2 tbsp yogurt, 2 tbsp olive oil and the water, and brush it all over the top. Score through the top layers into 8 wedges with a sharp knife.
Bake for 40–45 minutes, until deep golden brown, puffed and crisp right to the centre. Let it stand for 15 minutes, then cut along the scored lines and serve warm or at room temperature.
Regional variant: Meat byrek (Byrek me mish)
Soften 2 finely chopped onions in olive oil, add 1 lb (450 g) ground beef or lamb and cook until the liquid has evaporated and the meat is lightly browned; season with salt, pepper and 1 tsp paprika and stir in 2 tbsp rice to keep it juicy. Cool completely, then use it instead of the spinach filling, leave out the cheese and yogurt from the filling, brush the top with oil only and bake for about 50 minutes so the meat is piping hot.
Cook's notes
- Squeeze the spinach twice as dry as you think necessary — a wet filling steams the filo and turns it soggy.
- Do not skimp on the oil between the sheets; it is what separates the layers and makes them shatter.
- If the top colours too quickly, lay a piece of foil loosely over it and continue baking until the centre is crisp.
Serve with
Plain yogurt or a glass of dhallë (ayran), with a tomato and cucumber salad.
Make ahead and storage
Best the day it is baked; reheat at 350°F (175°C) for 10 minutes. Keeps 2 days refrigerated and freezes well for up to 1 month.
