These baked Albanian byrek, or spinach pies, are truly delicious! Made with phyllo dough and feta, they’re the perfect party appetizer or snack. Easy to prepare, they have a crispy exterior and a soft, savory filling.
This Albanian byrek recipe is made with phyllo dough and filled with a simple mixture of spinach, feta, cottage cheese, and smetana. The Albanian spinach pie, which is similar to Greek spanakopita, is easy to assemble - just layer the dough, add the delicious filling, and roll up the pastries.
The rolls bake up crispy and golden, making them perfect for a snack or appetizer. Try these Puff Pastry Spanakopita or make the Feta and Spinach Triangles, too.
I often make Albanian byrek for family gatherings or parties, and they’re always the first to disappear! In less than 10 minutes, they’re gone. The crispy exterior and soft, savory filling always get rave reviews, so I keep making them.
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What is byrek?
Also known as borek or burek, byrek is a pastry made with phyllo or yufka dough, filled with ingredients like meat, spinach, or cheese. Popular throughout the Balkan countries and the former Ottoman Empire, it can be baked in large dishes or shaped into rolls or triangles.
The Albanian byrek can be made as a large spinach pie or rolled into individual rolls. Smaller versions are often deep-fried, especially from street vendors or restaurants. If you enjoy Albanian food, you'll also love this Ajvar recipe.
Recipe ingredients
Phyllo pastry sheets: Enough sheets of dough to make 16 Albanian byrek rolls; you will probably not need the whole packet.
- Since phyllo dough comes in different sizes depending on the brand and where you buy it, I recommend purchasing a package and using as much as needed. If you have leftovers, be sure to wrap them well to prevent them from drying out, and you can use them for another recipe within the next few days.
- Have a look at these ideas: Pumpkin Pie with Phyllo or the Serbian gibanica.
Spinach: I always use frozen spinach to make Albanian byrek. Be sure to defrost it and squeeze out all the excess moisture with your hands before adding it to the filling. This step is crucial to prevent the rolls from becoming soggy. Check out this recipe for Frozen Spinach Pasta, too.
Olive oil: Use enough to lightly brush the rolls (about 5 tablespoons). Avoid using more than 4-6 tablespoons, as the rolls may become too oily.
Feta cheese: Choose high-quality feta, ideally from Greece or Bulgaria, and made from sheep or cow's milk. Avoid pre-crumbled feta, as it may not have the right texture or flavor. For the best taste, look for feta blocks stored in brine.
Smetana is a typical Eastern European dairy product, but you can easily substitute it with crème fraiche or sour cream.
Other ingredients: Green onions, cottage cheese, garlic, two small eggs, fine sea salt, and ground black pepper.
See the recipe card for full information on ingredients and quantities.
How to make Albanian byrek?
Step #1: Sauté the green onions and mix them with spinach, garlic, feta, cottage cheese, smetana, and eggs. Season.
Step #2: Brush one sheet of filo pastry with olive oil. Layer two more phyllo sheets on top, brushing each with oil.
Step #3: Cut the dough into 16 rectangles.
Step #4: Place a heaping tablespoon of filling on the bottom of each rectangle.
Step #5: Fold the long sides of the phyllo dough over the filling.
Step #6: Fold the bottom edge of the dough over the filling as well.
Step #7: Roll up the pastry to form a “sausage.”
Step #8: Arrange the Albanian byrek rolls seam-side down on a lined baking sheet. Brush with oil and bake until golden brown.
Tip: If the Albanian byrek rolls darken too quickly, cover loosely with aluminum foil halfway through baking.
Good to know!
Phyllo dough comes in various sizes, so you may not need the entire package. The sheets I used were quite large, and I only needed 3 to make 16 rolls of 10x7 inches/ 25x18 cm.
Depending on the size of the sheets you have, you may need more or fewer. Simply adjust the number of sheets based on the size of the rolls you want to make.
If you have leftover phyllo dough, wrap it well to keep it from drying out. You can store it in the fridge and use it within the next few days for another recipe. Check out Turkish Spinach Borek and Romanian Quark Cheese Pie.
Storage
The rolls are best (and crispiest) when served on the day they are baked. However, you can store them for several days.
To store leftover Albanian byrek, place them in an airtight container once they've cooled. Keep them in the fridge for up to 3 days. To reheat, simply warm them in the oven for a few minutes to restore their crispiness.
If you need to store them for a longer period, you can freeze them before baking. Wrap each roll tightly in plastic wrap and foil, then place them in a freezer bag. When ready to bake, there is no need to thaw - just bake straight from the freezer, adding a few extra minutes to the baking time.
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Albanian Spinach Pie (Byrek Rolls)
Equipment
- Small pan
- Baking sheet
Ingredients
Filling:
- 1 lb frozen spinach 450 g
- 1 tablespoons olive oil
- 4 green onions finely chopped
- 2 garlic cloves grated
- 7 oz feta 250 g Note 1
- 1 cup full-fat cottage cheese 225 g
- ½ cup smetana sour cream or crème fraiche, 120 g
- 2 small eggs
- fine sea salt and ground black pepper
Phyllo:
- 1 packet phyllo dough Note 2 - Important
- 4-5 tablespoons oil for brushing the dough
Instructions
- Defrost the spinach and squeeze out the excess moisture.1 lb frozen spinach/ 450 g
- Preheat the oven to 400°F/ 200°C. Line the baking sheet with parchment paper.
- Sauté green onions: Finely chop them. Heat the oil and sauté the onion for a couple of minutes until slightly softer.4 green onions + 1 tablespoons olive oil
- Filling: Mix the green onions, spinach, grated garlic, crumbled feta, cottage cheese, smetana/creme fraiche, and eggs thoroughly. Season with salt and pepper to taste.2 garlic cloves + 7 oz feta/ 250 g + 1 cup full-fat cottage cheese / 225 g + ½ cup smetana / 120 g + 2 small eggs + fine sea salt and ground black pepper
- Cut phyllo: Place one sheet of phyllo pastry on the working surface and brush it with oil. Layer two more sheets on top, brushing each with oil. Cut the phyllo sheets into 16 rectangles of 10x7 inches/ 25x18 cm.1 packet phyllo dough + 4-5 tablespoons oil
- Fill and roll: Place a heaping tablespoon of filling on the bottom of each rectangle. Fold the long sides of the phyllo over the filling, then fold the bottom edge over it as well. Roll up the pastry starting from the bottom. Place the rolls seam-side down on the prepared baking sheet. Brush them with the remaining oil.
- Bake the Albanian rolls for 30 minutes or until golden brown. If they darken too quickly, cover loosely with aluminum foil halfway through baking.
- Let them cool slightly (5-10 minutes) before serving. You can also serve them at room temperature (Note 3).
Notes
- Feta: Use good-quality feta, preferably from Greece and Bulgaria, and made from sheep or cow’s milk. Avoid pre-crumbled feta, as it can lack the desired texture and flavor. Look for blocks of feta in brine for the best taste.
- Smetana is a thick, sour cream-like dairy product common in Eastern European cuisine, and it can be replaced with crème fraiche or sour cream.
- Phyllo dough comes in different sizes, so you will probably not need the whole packet. I used very large sheets, so 3 were enough to make 16 rolls. Use as many as required based on the size of your sheets. See the blog post for more ideas for using phyllo dough.
- You can also use yufka dough.
Georgia says
What other fillings have you used? My mind is flooded with ideas, but I'm not familiar with the region from which this food comes. Is it Mediterranean?
Adina says
Hi Georgia. Albania is a Mediterranea country indeed. I've made similar rolls filled only with cheese. I've also eaten them filled with ground beef and they were delicious, but I've never cooked them that way myself.
Evi @ greenevi says
These look wonderful, Adina! I will try them for sure, maybe using tofu feta 😉
Karen (Back Road Journal) says
Forgot to wish you all the best in the New Year. 😀
Adina says
Thank you, Karen. Happy New Year to you too. 🙂
Karen (Back Road Journal) says
Crispy and delicious...perfect for a cocktail party.
amy says
I'm dying to take a big crunch bite out of one of these rolls! They would totally hit the spot right now. Pinned for later!
Adina says
Thank you, Amy, I am sure you would like them, I am crazy about them myself. 🙂 Happy New Year!
Angie@Angie's Recipes says
So crisp and I need to visit Turkish stores soon to get more filo too.
Happy New Year, Adina.
Adina says
Happy New Year, Angie!
KR says
Happy new year!! Thank you for your blog and inspiration! 🙂
Adina says
Happy New Year, Ruta! Thank you for your kind words.