Authentic Albanian Byrek with Spinach and Cheese
Crisp, buttery layers of pastry wrapped around a soft filling of spinach, white cheese and spring onions — the byrek sold warm from every byrektore in Albania.
If you walk through any Albanian town in the morning, you will smell byrek before you see it. Byrektore — small bakeries that sell nothing but savory pies — open early, and people queue for a warm square wrapped in paper with a cup of dhallë, a salty yogurt drink.
Byrek me spinaq e djathë, with spinach and cheese, is the version most families make at home. Traditionally the pastry (petë) is rolled by hand into huge, paper-thin sheets with a long thin rolling pin. That is a skill worth learning, but store-bought filo gives an excellent result and turns byrek into something you can make on a weeknight.
The secret to a byrek that is crisp on top and tender inside is a simple pour of egg, yogurt and milk over the pie just before it goes into the oven. It seeps between the layers and sets as it bakes, giving that custardy middle you get in a good byrektore.
Authentic Albanian Byrek with Spinach and Cheese
- Prep Time
- 30 min
- Cook Time
- 50 min
- Resting
- 15 min
- Total Time
- 1 hr 35 min
- Servings
- 8 · One 30 cm (12 in) round pie
- Calories
- 365 kcal*
- Difficulty
- Medium
Equipment
- 30 cm (12 in) round baking pan or 23 × 33 cm (9 × 13 in) dish
- Pastry brush
- Large mixing bowl
Ingredients
For the filling
For the pastry
For the pour
Instructions
Wilt and squeeze the spinach
Wash and roughly chop the spinach, toss it with the salt and leave it for 10 minutes to wilt. Squeeze it firmly by the handful until no more liquid runs out. (For frozen spinach, simply squeeze it dry.) This step is what keeps the bottom of the pie crisp.
Make the filling
In a large bowl, mix the crumbled feta, gjizë or ricotta, eggs, spring onions, dill and pepper. Stir in the spinach. Don't add more salt — the cheese and the wilting salt are enough.
Prepare the pan
Heat the oven to 190°C / 375°F (170°C fan). Mix the melted butter and oil and brush the pan generously.
Layer the base
Lay one sheet of filo in the pan, letting the edges hang over the sides, and brush it with the butter mixture. Repeat with half of the sheets, turning each one slightly so the overhang covers the whole rim. Don't worry if sheets tear — no one will see them.
Add the filling and top
Spread the filling evenly over the base. Cover with the remaining sheets, brushing each one, then fold the overhanging pastry in over the top and brush the whole surface well.
Cut and pour
With a sharp knife, cut the pie into 8 wedges or squares, cutting all the way through. Whisk the egg, yogurt and milk together and pour it evenly over the top so it runs into the cuts.
Bake
Bake for 45–50 minutes, turning the pan halfway through, until the top is deep golden and crisp and the base sounds hollow when tapped.
Rest and serve
Let the byrek rest for 15 minutes before serving so the filling sets. For the soft top many Albanian families prefer, cover it with a clean tea towel while it rests; leave it uncovered if you like it crisp.
Recipe Notes
- Filo brands vary in size. If your sheets are smaller than the pan, overlap two per layer — the total number of layers matters more than the exact sheet count.
- Keep the filo you're not using under a lightly damp tea towel so it doesn't dry out and crack.
- Handmade petë is thicker and more elastic than filo and gives a chewier, more rustic byrek. If you make your own, use about 10 layers instead of 16.
Tips & Tricks
- Squeeze the spinach harder than you think you need to. Wet filling is the most common cause of a soggy byrek.
- Use a metal pan rather than glass or ceramic for the crispest base.
- Taste your cheese first: some brined cheeses are very salty. If yours is, soak it in cold water for 20 minutes before crumbling.
Substitutions
- Cheese: Any brined white cheese works — feta, Bulgarian sirene or Albanian djathë i bardhë. Replace the gjizë with ricotta or well-drained cottage cheese.
- Greens: Swap half the spinach for chard, nettles (blanched first) or sautéed leeks.
- Butter: Use all oil for a lighter pie; the flavor is less rich but still very good.
Storage Instructions
- Keep leftovers covered in the fridge for up to 3 days. Reheat in a 180°C / 350°F oven for 10–15 minutes to bring back the crisp top — the microwave makes the pastry soft.
- To freeze, cool completely, wrap slices tightly and freeze for up to 2 months. Reheat from frozen at 180°C / 350°F for 20–25 minutes.
Serving Suggestions
- Serve with a glass of dhallë (Albanian ayran), plain yogurt or kefir — the classic byrektore breakfast.
- For lunch, pair it with a Traditional Balkan Salad or a Greek Village Salad.
Nutrition Information
Per serving
- Calories
- 365 kcal
- Carbohydrates
- 27 g
- Protein
- 14 g
- Fat
- 22 g
- Saturated fat
- 11 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 690 mg
* Nutrition values are estimates calculated from the ingredient list and will vary with brands and portion sizes. See our disclaimer.
Frequently Asked Questions
Can I make byrek ahead of time?
Yes. Assemble the pie up to the cutting step, cover it tightly and refrigerate for up to 12 hours. Add the egg-and-yogurt pour just before baking, and give it an extra 5 minutes in the oven. Baked byrek also reheats very well.
Can I freeze byrek?
Yes, baked or unbaked. Freeze an unbaked pie (without the pour) well wrapped for up to 2 months, then bake from frozen at 180°C / 350°F for about 65–70 minutes, adding the pour after the first 20 minutes. Baked slices freeze well too.
What type of cheese should I use?
A brined white cheese such as Albanian djathë i bardhë, feta or sirene, mixed with a soft fresh cheese — gjizë in Albania, ricotta elsewhere. The mix keeps the filling creamy and not too salty.
Why is my byrek soggy on the bottom?
Usually the spinach wasn't squeezed enough, or the pie was baked on too low a rack. Squeeze the spinach thoroughly, use a metal pan and bake on the lower-middle shelf.
