Byrek is a delicious traditional preparation from the cuisine of the Balkan countries, with deep roots in Albania, where it is an essential part of daily gastronomy. This dish, also known in other Latin American countries with similar names or inspired by the tradition, such as "burek" in Mexico or "phyllo dough empanada" in some countries, has a rich history dating back to the Ottoman influence in the region. Albanian byrek is characterized by its thin and crispy dough and a varied filling that can include cheese, meat, or vegetables, as is traditional with spinach.
In different countries of the region, this dish may have different names or adaptations, but it always maintains the essence of a filled, flaky pastry that can be enjoyed at any time of the day. In Albania, byrek is a symbol of hospitality and is prepared both at home and for special celebrations, being a very popular food in bakeries and markets.
How to prepare Albanian Byrek
Prepare the dough with flour, one and a half cups of cold water, one tablespoon of oil, one tablespoon of vinegar, and half a teaspoon of salt, so that the dough obtains a medium consistency.
Press and mix the dough well, then divide it into two pieces of equal size.
Then divide the pieces into 10-12 ball-shaped portions.
Roll out the balls into well-formed circles the size of a plate.
Place the dough circles on top of each other to get two large sheets.
Cover each sheet with melted butter and let it rest from half an hour to 1 hour.
During this time, wash a bowl of spinach, sorrel, or wood sorrel, chop finely, add salt, and let it sit for about 15-20 minutes, then mash it.
Mix the spinach, sorrel, or wood sorrel with half to 1 cup of yogurt and 2-3 eggs.
You can replace the yogurt with crumbled feta cheese.
Grease the baking pan with melted butter.
Spread one of the dough sheets to cover the entire pan and gently lift the edges, then drizzle melted butter over it and spread the spinach evenly.
Spread the second dough sheet over the spinach.
Cut the byrek into square slices, drizzle with melted butter, and place in a hot oven until cooked.
The byrek is served hot accompanied by yogurt.
