Albanian Spinach Pie Byrek Me Spinaq or Pite
Savor the rich, savory layers of Albanian Spinach Pie, also known as Byrek Me Spinaq or Pite—a beloved Balkan classic that brings comfort and tradition to your table. This hearty dish features delicate layers of buttery phyllo dough enveloping a flavorful spinach and feta cheese filling, enhanced with sautéed onions and a hint of seasoning. Perfectly golden and crisp on the outside, yet creamy and tender within, this pie is as visually stunning as it is delicious. With minimal prep time and simple ingredients like fresh spinach, tangy feta, and olive oil, it’s a perfect option for family dinners, casual gatherings, or even as a snack. Enjoy it warm out of the oven or at room temperature for authentic Albanian flavors in every bite.
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Recipe Information
Ingredients
- 16 sheets phyllo dough
- 500 grams fresh spinach
- 200 grams feta cheese
- 2 pieces eggs
- 1 medium, finely chopped onion
- 4 tablespoons olive oil
- 50 grams (melted) unsalted butter
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a baking dish (approximately 9x13 inches) with olive oil or butter, ensuring an even coating to prevent sticking.
Wash the spinach thoroughly, and then chop it into smaller pieces. Place the spinach in a large bowl and lightly sprinkle with salt to help soften the leaves. Set aside.
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Remove from heat and let cool.
Crumble the feta cheese into the spinach and mix well. Add the sautéed onion, eggs, black pepper, and a small pinch of salt (optional, since the feta is already salty). Mix the filling until well combined.
Take 8 sheets of phyllo dough and place one layer at a time into the greased baking dish. Brush each layer with melted butter or olive oil before adding the next layer. Let the edges of the phyllo sheets drape slightly over the sides of the dish.
Spread the spinach filling evenly over the prepared phyllo layers.
Cover the filling with the remaining 8 sheets of phyllo dough, brushing each layer with melted butter or olive oil as you go. Tuck the overhanging edges of the bottom layers over the top layers to seal the pie.
Use a sharp knife to score the top layers into the desired serving sizes, being careful not to cut all the way through to the spinach filling. This will make slicing easier after baking.
Bake the pie in the preheated oven for 40–45 minutes, or until the top is golden brown and crispy.
Let the pie cool slightly for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 5824 mg | 253% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 7.5 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1559 mg | 120% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 758 mg | 16% | |
*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.
