Albanian Byrek
Indulge in the rich, flaky layers of Albanian Byrek, a timeless savory pie that brings the flavors of the Mediterranean to your table. This traditional dish features delicate handmade dough sheets, lovingly layered and filled with a hearty blend of sautéed spinach, creamy feta cheese, and a touch of black pepper for subtle spice. Brushed with melted butter and baked to golden perfection, the Byrek boasts a beautifully crisp exterior that complements its tender, flavorful interior. Whether served warm or at room temperature, this classic recipe is perfect for family dinners, parties, or a satisfying snack. With simple ingredients like flour, olive oil, and fresh produce, this authentic Albanian Byrek is a celebration of comfort food and culinary tradition.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 250 milliliters water
- 60 milliliters olive oil
- 1 teaspoon salt
- 400 grams spinach
- 250 grams feta cheese
- 1 large egg
- 50 grams butter
- 1 medium onion (finely chopped)
- 0.5 teaspoon black pepper
Instructions
In a large mixing bowl, combine the flour and salt. Gradually add water while mixing to form a dough. Knead the dough for about 8–10 minutes until it becomes soft and elastic.
Divide the dough into 10 equal portions, roll each into a ball, and cover with a damp cloth. Let them rest for 30 minutes.
In a skillet, heat a tablespoon of olive oil and sauté the chopped onion until translucent. Add the spinach and cook until wilted. Season with black pepper and remove from heat. Allow it to cool.
In a bowl, crumble the feta cheese and mix it with the egg. Add the cooled spinach mixture and stir to combine.
On a lightly floured surface, roll out each dough ball into a very thin sheet, about the size of your baking pan (approximately 30-35 cm in diameter).
Lightly grease the baking pan with olive oil or butter, and layer 5 of the rolled-out sheets on the bottom, brushing each with melted butter before adding the next.
Spread the spinach and feta filling evenly over the layered sheets.
Cover the filling with the remaining 5 sheets, brushing each with melted butter as you layer. Tuck the edges neatly into the pan.
Preheat the oven to 190°C (375°F). Score the top layers of the dough lightly with a knife to create portion-sized cuts, but do not cut all the way through.
Bake the Byrek for 35–40 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool slightly before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
3476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5933 mg | 258% | |
| Total Carbohydrate | 401.7 g | 146% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 3.1 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1604 mg | 123% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 3046 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
