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Albanian Spinach Pie in a Plate
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Albanian Spinach Pie – Byrek Me Spinaq

Although similar to the Greek Spanakopita, this Byrek Me Spinaq recipe is very famous in the Albanian region. They use the feta cheese made from sheep’s milk and it renders a pretty sharp flavor to the dish.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Lunch Recipes, savory snack
Cuisine: Albanian
Diet: Vegetarian
Servings: 12 Pieces
Calories: 230kcal

Equipment

  • Oven
  • saute pan
  • spatula

Ingredients

  • 1 Phyllo or filo pastry sheets Pack
  • ½ cup Spring onion Finely chopped
  • 1 lb Spinach Washed and coarsely chopped
  • ¾ cup Greek yogurt or hung yogurt
  • 1 cup Feta cheese More or less as per your liking – grated/crumbled
  • ¾ cup Butter or olive oil You could use a combination of both
  • to taste Salt and pepper
  • 2 tsp Red chili flakes Optional
  • 2 tsp Olive oil

Instructions

  • Prepare the phyllo pastry sheets. Remove it from the freezer and defrost it as per the instructions. It is very important to properly thaw the sheets; otherwise, it could rip very easily. I have been there and done that several times when I try to rush the thawing process.
  • In a small saucepan, melt the butter and add the olive oil to it. Mix both wells and keep aside.
  • In a large pan, heat the 2 tsp olive oil and then add the chopped spring onions. Sauté it for about 1 minute and then add the chopped spinach. Sauté until the leaves wilt and then remove it from the flame.
  • Transfer the spinach mixture to a large bowl and let it cool a bit.
  • Now add the grated/crumbled feta cheese, yogurt, salt and pepper, red chili flakes and mix well. When adding salt, remember that the feta cheese already has salt in it. So keep that in mind and add the salt accordingly.
  • Grease a 9 x 13 pan and start layering out the phyllo sheets. Lay one sheet and then brush with the melted butter/oil all over the surface. Lay another sheet on top and repeat the same. Do the layering, until you use up 15 sheets.
  • Now add the spinach mixture to the tray and spread evenly.
  • Top with the remaining 15 sheets of phyllo repeating the process of layering. Liberally brush the topmost layer with the remaining butter/oil mixture. Make sure to seal the edges well so the filling does not ooze out.
  • Bake in a preheated 375 F oven for about 45 minutes, or until the pie is golden brown. Check with a knife to see if the bottom-most layer is cooked and crunchy.
  • Remove from oven and let it cool for about 15 minutes.
  • Slice the Albanian Spinach Pie and serve.

Nutrition

Calories: 230kcal | Carbohydrates: 15g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 395mg | Potassium: 275mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4092IU | Vitamin C: 11mg | Calcium: 123mg | Iron: 2mg