Albanian Byrek Recipe (Spinach & Feta Pie) - Bake Now

Welcome to your new favorite savory pie! This Albanian Spinach & Feta Byrek recipe (known as Byrek me Spinaq) brings the vibrant, comforting flavors of the Balkans right to your kitchen. Forget complicated dough work – we're making this easy, tray-baked spinach pie with readily available supermarket ingredients and store-bought phyllo pastry. Get ready for a dish that boasts a wonderfully crispy top and bottom, giving way to a rich, creamy spinach and feta center. Whether you're a seasoned baker or just starting your culinary journey, this byrek recipe using filo pastry is designed to be straightforward and incredibly rewarding. It's the perfect filling for pie, ideal for feeding a crowd, fantastic hot or at room temperature, and wonderfully make-ahead friendly. Let's dive in and create some deliciousness!

Ingredients

• Core Ingredients:
• Phyllo Dough: 1 (16-ounce / 450g) package, typically 20-24 sheets. Look for "filo dough" in the freezer section, usually near puff pastry. Ensure it's fully thawed.
• Spinach:
• Option A (Fresh): 2 lbs (approx. 16 cups loosely packed) fresh baby spinach.
• Option B (Frozen): 2 (10-ounce / 280g) packages frozen chopped spinach, fully thawed and very well squeezed dry.
• Feta Cheese: 8 ounces (225g) block feta, preferably packed in brine, crumbled.
• Aromatics: 1 bunch green onions (scallions), thinly sliced; 2-3 cloves garlic, minced.
• Binders & Richness: 2 large eggs, lightly beaten; 1/2 cup (120g) thick plain Greek yogurt (full-fat or 2%).
• Fat for Brushing: 1/2 cup (113g) unsalted butter, melted; 1/4 cup (60ml) olive oil. (Or use all olive oil for a dairy-free option).
• Seasoning: 1/2 teaspoon salt (adjust based on feta's saltiness); 1/4 teaspoon black pepper; pinch of red pepper flakes (optional, for a little kick).
• Equipment & Pan Size:
• 9x13-inch (or similar 3-quart) baking dish
• Large sauté pan
• Pastry brush
• Clean kitchen towel or plastic wrap (for phyllo)

Directions

1. Prep the Spinach Filling
   1. Preheat your oven to 375°F (190°C). Lightly grease your 9x13-inch baking dish.
   2. If using fresh spinach, wash and dry it thoroughly, then roughly chop. If using frozen, ensure it's fully thawed and squeeze out as much water as possible using a clean kitchen towel or paper towels. This is crucial for a non-soggy byrek!
   3. In a large sauté pan, heat a tablespoon of olive oil over medium heat. Add the sliced green onions and minced garlic, sautéing for 2-3 minutes until fragrant.
   4. Add the spinach (fresh or squeezed frozen) to the pan. Cook, stirring frequently, until all the spinach has wilted down and any remaining moisture has evaporated. This should take 5-7 minutes for fresh, or 3-5 minutes for frozen. Remove from heat and let it cool slightly.
   5. Once the spinach mixture is cool enough to handle, transfer it to a large bowl. Add the crumbled feta cheese, beaten eggs, Greek yogurt, salt, pepper, and optional red pepper flakes. Mix everything well until combined. The filling should be thick and scoopable, not runny.
2. Prepare the Phyllo & Fat
   1. In a small bowl, melt the butter and stir in the olive oil. Let this fat mixture cool slightly (it shouldn't be piping hot when brushing the phyllo).
   2. Carefully unroll your thawed phyllo dough package. Place the stack of phyllo sheets on a clean, dry surface and immediately cover them with a barely damp kitchen towel or a sheet of plastic wrap to prevent them from drying out.
   3. Count your phyllo sheets. You'll typically use about half for the bottom layers and half for the top. For instance, if you have 20 sheets, use 10 for the bottom and 10 for the top.
3. Build the Bottom Layers
   1. Place one sheet of phyllo dough into your prepared baking dish. Don't worry if it doesn't perfectly cover the bottom; you'll overlap sheets. Lightly brush the entire surface of this phyllo sheet with your butter-oil mixture.
   2. Repeat this process, layering phyllo sheets one by one, lightly brushing each with the fat mixture, and overlapping them slightly to cover the pan's bottom and extend slightly up the sides. Continue until you've used half of your phyllo sheets. Remember, wrinkles and small tears are completely fine – they'll disappear during baking!
4. Add the Spinach & Feta Filling
   1. Evenly spread the prepared spinach and feta filling over the layered phyllo in the pan. Gently spread it right to the edges of the phyllo, but try not to let it spill over onto the pan itself.
   2. Smooth the top of the filling with a spatula to ensure even baking.
5. Finish the Top Layers
   1. Begin layering the remaining phyllo sheets over the filling, brushing each sheet lightly with the butter-oil mixture, just as you did with the bottom layers.
   2. Once all the top layers are in place, gently tuck in any overhanging edges of phyllo to seal in the filling.
   3. Optional: Using a sharp knife, lightly score the top layers of the byrek into squares or diamonds. This helps in cutting neat pieces after baking and allows steam to escape, contributing to crispiness. Be careful not to cut all the way through to the filling.
6. Bake
   1. Place the baking dish on the middle-lower rack of your preheated oven.
   2. Bake for approximately 35-45 minutes, or until the top is a deep golden brown and beautifully crisp, and the edges are pulled away slightly from the pan. To check the bottom for crispness, gently lift a corner with a spatula – it should feel firm, not soft or damp. If the top is browning too quickly, you can loosely tent it with foil.
7. Rest & Slice
   1. Once baked, remove the byrek from the oven and let it stand for 10-15 minutes. This allows the filling to set properly and makes for cleaner slices.
   2. Slice into your desired squares or rectangles (following your score marks if you made them) and serve!