Albanian Byrek Recipe

Ingredients for Albanian Byrek

• 4 cups all-purpose flour
• Water
• Oil
• Vinegar
• 1/2 teaspoon salt (for spinach)
• Butter
• Spinach
• Yogurt
• Eggs

How to Make Albanian Byrek

1. In a large bowl, combine flour, 1 1/2 cups cold water, 2 tablespoons olive oil, 1 tablespoon vinegar, and 1/2 teaspoon salt. Mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic. Divide the dough in half.
3. Divide each half into 10-12 equal-sized balls.
4. Roll each ball into a thin circle, about the size of a dinner plate.
5. Layer 5-6 circles on top of each other to form two large pie crusts. Set aside.
6. Brush each pie crust generously with melted butter and let rest for 30-60 minutes.
7. While the dough rests, wash and roughly chop 10 oz of fresh spinach (or dock/sorrel). Sprinkle with 1/2 teaspoon salt and let sit for 15-20 minutes to wilt. Squeeze out excess water.
8. In a bowl, combine the wilted spinach, 1/2 to 1 cup of plain Greek yogurt (or 4 oz crumbled feta cheese), and 2 large eggs. Mix well.
9. Preheat oven to 400°F (200°C). Grease a large baking pan with melted butter.
10. Carefully place one pie crust in the prepared pan, gently pressing it into the bottom and up the sides. Brush with melted butter.
11. Spread the spinach mixture evenly over the bottom crust.
12. Top with the second pie crust. Trim and crimp edges to seal.
13. Cut the byrek into square slices, brush the top generously with melted butter.
14. Bake for 30-40 minutes, or until the crust is golden brown and the filling is cooked through. Serve hot, optionally with a side of yogurt.