Albanian Flaky Spinach and Feta Pie

Be the first to rate

(No Ratings Yet)

Loading...

This beloved Albanian spinach pie features layers of paper-thin filo wrapped around a savory filling of wilted spinach, briny feta, fresh herbs, and a touch of onion. Baked until shatteringly crisp and golden on top, it sits at the heart of Albanian home cooking and is equally welcome at breakfast, lunch, or as a shared appetizer. The contrast between flaky pastry and the creamy, tangy interior makes every slice irresistible.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 19 gFat
• 8 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 2 gSugar
• 10 gProtein
• 480 mgSodium
• 380 mgPotassium
• 180 mgCalcium
• 2.5 mgIron
• 9 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the spinach filling

• 1 lb (450 g) fresh baby spinach, rinsed, or 16 oz frozen spinach, thawed
• 1 medium yellow onion, finely chopped
• 2 tbsp olive oil
• 8 oz (225 g) feta cheese, crumbled
• 1/2 cup (115 g) ricotta cheese or thick plain yogurt
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper

For assembling

• 1 package (16 oz) frozen filo dough, thawed
• 1/2 cup (113 g) unsalted butter, melted
• 2 tbsp olive oil
• 1 tsp sesame seeds, for topping

Directions

1. Sauté the chopped onion in olive oil over medium heat for 4 to 5 minutes until translucent, then add the spinach and cook, stirring, until fully wilted and any released liquid has evaporated. Transfer to a colander and cool completely, squeezing out excess moisture.
2. In a large bowl, stir together the cooled spinach-onion mixture, crumbled feta, ricotta, beaten eggs, dill, parsley, lemon juice, salt, and pepper until evenly combined.
3. Brush a 9×13-inch baking dish with melted butter. Place one sheet of filo in the pan, letting the edges hang over the sides, and brush with butter. Repeat with 5 more sheets, buttering each, to build the base.
4. Spread the spinach filling in an even layer over the base, smoothing to the corners of the pan.
5. Top with the remaining filo sheets one at a time, brushing each with butter and tucking the overhanging edges neatly around the filling. Brush the final layer generously and sprinkle with sesame seeds.
6. Using a sharp knife, lightly score the top into 8 squares or diamonds, cutting only through the upper layers so the filling stays sealed inside.
7. Bake in a preheated 375°F (190°C) oven for 30 to 35 minutes, until the surface is deep golden brown and crisp.
8. Let the pie rest in the pan for 10 minutes, then cut through the scored lines and lift out the pieces. Serve warm or at room temperature with a squeeze of lemon or a side of plain yogurt.

Cook’s Notes

• Squeeze thawed or cooked spinach very dry in a clean kitchen towel — excess water is the number-one cause of a soggy byrek.
• Keep unused filo sheets covered with a lightly damp towel while assembling so they stay pliable and do not crack or brown unevenly.
• For extra golden color and aroma, stir a pinch of turmeric into the melted butter brushed on the top layer.
• Byrek tastes even better the next day once the flavors have melded; refrigerate covered and reheat in a 325°F oven for 10 minutes.
• Try replacing half the spinach with chopped Swiss chard or young nettles for a traditional springtime variation.

You might also like

European

Albanian Baked Lamb and Egg Casserole

European

Albanian Lamb Head Soup with Garlic Vinegar

European

Albanian Baked Lamb and Rice with Yogurt Custard

European

Albanian Brandy-Honey Fruit Starter with Walnuts