Albanian Spinach and Cheese Byrek

    This Albanian Spinach and Cheese Byrek is a combination of different byrek types and 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.


    London, England, UK
    2 people made this


    • 400g (12 Sheets) Filo Pastry
    • 200g Spinach
    • 2 Eggs
    • 180g Cheddar Cheese
    • 25g Cream Cheese
    • 4 Tbsp Olive Oil
    • 220ml Water
    • 1/2 Tsp Dried Basil


    1. 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. 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. Roll loosely into swirls or fold into horseshoe shapes.
    4. Oil the based of a baking dish and place them inside against each other. brush olive oil all over them and sprinkle with basil.
    5. Bake in the oven at 180 degrees for 30 minutes or until golden brown.
    6. Optional: 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. If you are making these for a packed lunch, skip out the water stage to allow the byrek to remain firm.

    See it on my blog

    My Albanian Food - Spinach and Cheese Byrek

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