Crisp filo layers with spinach and feta
Byrek me spinaq is an Albanian spinach pie. This practical version uses ready-made filo and a spinach, feta and egg filling. Drain the greens well so the pastry can bake crisp. The photograph shows a serving example of spinach byrek.
- Prep
- 25 mins
- Cook
- 45 mins
- Rest
- 10 mins
- Total
- 1 hour 20 mins
- Serves
- 6
- Difficulty
- Moderate
The recipe
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Before you start
Thaw the filo according to its packet. Heat a conventional oven to 180°C. Oil a 25 × 30 cm baking tin using some of the measured oil. Cook and cool the spinach before mixing the filling.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Metal baking tin, 25 × 30 cm paid link
- large pan paid link
- colander paid link
- mixing bowl paid link
- pastry brush paid link
- kitchen scale paid link
- oven thermometer paid link
Method
Wilt the spinach in a covered pan over medium heat for 4–5 minutes. Drain, spread out to cool, then squeeze firmly and chop.
Combine the spinach, feta, egg, mint and pepper. Keep the remaining filo under a barely damp clean cloth while working.
Lay half the filo in the tin, lightly brushing each layer with oil. Spread the filling evenly. Add the remaining sheets, brushing between layers, and tuck in the edges.
Brush the top with the remaining oil and lightly score six portions. Bake for 35–40 minutes, until deeply golden with a crisp base and a fully set filling.
Rest for 10 minutes, then cut through the portions and serve.
Chef’s notes
Squeezing removes the water that would otherwise soak into the pastry. Small tears in inner filo sheets are harmless; overlap them. Use thin strokes of oil rather than puddles.
Tips and variations
Feta varies in saltiness, so this recipe contains no extra salt. For a vegetarian version, choose cheese made with vegetarian rennet. Frozen spinach needs a separate drained-weight trial before substitution.
Serve with
Serve one large square per person for lunch. Smaller squares work as part of a shared table with olives and crisp vegetables.
Storage
Cool promptly, cover and refrigerate within 2 hours. Eat within 48 hours. Reheat once at 170°C until hot throughout; cover loosely if the top browns too quickly.
Nutrition per serving (estimated)
Nutrition has not been calculated. Portion size and the brands used will affect the final values.
Allergens
Contains wheat/gluten, milk and egg. Check the filo packaging for additional allergens.
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Questions
Can I prepare it ahead? Prepare and refrigerate the drained spinach separately, then assemble shortly before baking.
Why is the base soft? Excess spinach water, a crowded filling or insufficient baking can leave the lower pastry damp.
Is this the only Albanian byrek filling? No. This is one spinach-and-cheese variation; fillings and shaping differ between households.
