Byrek me Spinaq dhe DjathëSpinach and Cheese Phyllo Pie
Byrek me Spinaq dhe Djathë is a spinach-and-cheese variation of Albanian byrek, baked between crisp layers of phyllo dough.
Prep
35m
Cook
45m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pastry
- 400gPhyllo Dough (thawed)
- 50mlExtra Virgin Olive Oil
Filling
- 500gSpinach (chopped)
- 150gOnion (finely chopped)
- 220gFeta Cheese (crumbled)
- 2pcsEgg (beaten)
- 20mlExtra Virgin Olive Oil
- 4gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a pan over medium heat and cook the onion until soft.
- 02
Add the spinach and cook until wilted and dry enough that no excess liquid remains in the pan.
- 03
Cool the filling slightly, then mix in the feta cheese, eggs, salt, and black pepper.
- 04
Brush a baking dish with some of the extra virgin olive oil and lay in several sheets of phyllo dough, brushing each layer lightly with oil.
- 05
Spread in the filling, then cover with the remaining phyllo dough, again brushing the layers lightly with extra virgin olive oil.
- 06
Tuck in the edges and bake until the pie is deeply golden and crisp, about 40 minutes at 200°C (400°F). Rest for a few minutes before slicing.
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