Albanian spinach and cheese byrek

    2 hours

    This Albanian spinach and cheese byrek is a combination of different byrek types. It is sometimes also called borek, burek or pite (when made as a whole pie instead of individual pockets). I love making these for lunch, they are even the perfect size for packed lunches.


    London, England, UK
    14 people made this

    Serves: 6 

    • 200g spinach leaves, stalks removed
    • 2 eggs
    • 180g cheddar cheese
    • 25g cream cheese
    • 400g (12 sheets) ready rolled filo pastry
    • 4 tablespoons olive oil
    • 1/2 teaspoon dried basil
    • 220ml water (optional)

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr resting  ›  Ready in:2hr 

    1. Place spinach in a mixing bowl. Add the eggs and cheeses. Mix together well so the egg coats all the spinach.
    2. Place two pastry sheets on top of each other. Spread some filling along the long edge leaving about 2.5cm (1 in) free. Fold in top and bottom about 5cm (2 in). Then from the long edge, fold the free space over the mixture then roll up to make a long sausage.
    3. Roll loosely into swirls or fold into horseshoe shapes.
    4. Oil the base of a baking dish and place the pieces in the dish in a single layer. Brush with olive oil and sprinkle with basil.
    5. Bake in the preheated oven until golden brown, about 30 minutes.
    6. Optional: Once removed from the oven, pour 1/2 of the water over the top, then pour the rest of the water into the dish. Cover with two tea towels and leave for 1 hour before serving. If you are making these for a packed lunch, skip the water stage to allow the byrek to remain firm.

    See it on my blog

    See this recipe on My Albanian Food

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