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    Where Is My Spoon > Appetizer

    Published: Jun 23, 2020 · Modified: Mar 4, 2022 by Adina · 12 Comments

    Albanian Spinach Pie (Byrek Rolls)

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    crispy spinach rolls cut in the middle to see the filling

    Baked Albanian Spinach Pie or byrek rolls with phyllo dough, feta, and cottage cheese, the perfect party appetizer or snack. 

    Jump to Recipe

    This Albanian spinach pie or byrek rolls are just wonderful: crispy on the outside, with a soft savory filling, easy to make, and perfect for any kind of gathering.

    Crispy Albanian Spinach Rolls with Feta

    What is byrek?

    • Or borek or burek, depending on where you are.
    • A byrek is filled fried or baked pastry made with phyllo or yufka dough.
    • It is very popular in the Balkan area and actually throughout the former Ottoman Empire.
    • It can be filled with meat, spinach, cheese or mixtures of several ingredients.
    • Byrek can be baked in large baking dishes or it can be shaped as rolls or triangles.
    • The smaller shaped ones are often deep-fried, especially those sold by street vendors or in restaurants.
    • And if you like this kind of byrek, you will also love the Turkish borek with spinach or the Romanian pie with lots of cheese. Or this more extravagant version of a turkey and vegetable-filled burek.

    Crispy Albanian Spinach Rolls with Feta

    What do you need?

    Phyllo dough:

    • 3 very large sheets or enough to make 16 byrek rolls.
    • As phyllo dough comes in different sizes (depending on the brand and where you buy it), I recommend just buying a package and use as much as needed.
    • If you have leftovers, wrap them well, so that they do not dry out and use them to make something else during the next couple of days.
    • How about a pumpkin pie with phyllo or the Serbian gibanica.
    Crispy Albanian Spinach Rolls with Feta

    Spinach:

    • I always use frozen spinach. Defrost the spinach and squeeze very thoroughly in your hands before adding to the filling. All the excess moisture has to be removed, otherwise, the rolls my get soggy.

    Dairy:

    • Feta, cottage cheese and smetana (typical Eastern European dairy product).
    • Smetana can be replaced with crème fraiche (closest fit) or sour cream.

    Other ingredients: green onions, garlic, eggs and oil.

    Crispy Albanian Spinach Rolls with Feta

    How to shape the byrek rolls?

    • Place one sheet of phyllo pastry on the working surface and brush it with oil.
    • Place another sheet on top, brush again, and finish with another phyllo pastry sheet. Brush this one as well.
    • Cut the phyllo sheets in order to get 16 rectangles of about 25x18 cm/10x7 inches. If your pastry sheets are not large enough for you to get 16 pieces, repeat the procedure with another 3 sheets of pastry.
    • Place one heaped tablespoon of the filling on the lower side of each rectangle. Fold the sides over the filling and roll the pastry starting on the lower side.
    • Place the rolls on a baking sheet lined with baking paper with the seam facing down.
    • Brush the rolls with oil as well.
    Crispy Albanian Spinach Rolls with Feta
    staple of albanian spinach rolls with feta on large platter

    Albanian Spinach Pie (Byrek Rolls)

    Baked Albanian Spinach Pie or byrek rolls with phyllo dough, feta, and cottage cheese, the perfect party appetizer or snack.
    5 from 5 votes
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    Course: Appetizer
    Cuisine: Albanian
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 16
    Calories: 138kcal
    Author: Adina
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    Ingredients 

    • 1 tablespoon olive oil
    • 4 green onions
    • 450 g/12.8 oz frozen spinach
    • 2 garlic cloves
    • 250 g/7 oz feta from a block, not already crumbled
    • 225 g/8 oz/1 cup cottage cheese
    • 100 g/ 3.5 oz/ scant ½ cup smetana or crème fraiche
    • 2 small eggs
    • fine sea salt and pepper
    • 1 packet phyllo dough Note
    • about 4-5 tablespoons olive oil as needed for brushing

    Instructions

    • Defrost the spinach and squeeze it very well to remove the excess moisture. Preheat the oven: 200 degrees Celsius/400 degrees Fahrenheit.
    • Chop the onions very finely and cook them in 1 tablespoon olive oil for a couple of minutes.
    • Mix the onions, spinach, grated garlic cloves, crumbled feta cheese, cottage cheese, smetana/creme fraiche and eggs very well. Add salt and pepper to taste.
    • Place one sheet of phyllo pastry on the working surface. Brush it with oil. Place another sheet on top, brush it as well, and finish with another phyllo pastry sheet. Brush this one as well. Cut the phyllo sheets in order to get 16 rectangles of about 25x18 cm/10x7 inches.
    • Place one heaped tablespoon of the filling on the lower side of each rectangle. Fold the long sides over the filling and roll the pastry starting on the lower side. Place the rolls on a baking sheet lined with baking paper with the seam facing down. Brush the rolls with the remaining oil.
    • Bake for 30 minutes or until golden brown. Cover the rolls loosely with aluminum foil after half the time if they seem to get too dark.

    Notes

    Phyllo dough comes in different sizes. The sheets I used were very large, so 3 were enough to get 16 rolls. Use as many as necessary.

    Nutrition

    Serving: 1byrek roll | Calories: 138kcal | Carbohydrates: 4g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 314mg | Fiber: 1g | Sugar: 1g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. KR says

      December 30, 2017 at 5:47 pm

      Happy new year!! Thank you for your blog and inspiration! 🙂

      Reply
      • Adina says

        January 01, 2018 at 12:08 pm

        Happy New Year, Ruta! Thank you for your kind words.

        Reply
    2. Angie@Angie's Recipes says

      December 30, 2017 at 8:14 pm

      So crisp and I need to visit Turkish stores soon to get more filo too.
      Happy New Year, Adina.

      Reply
      • Adina says

        January 01, 2018 at 12:07 pm

        Happy New Year, Angie!

        Reply
    3. amy says

      December 31, 2017 at 2:48 pm

      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!

      Reply
      • Adina says

        January 01, 2018 at 12:06 pm

        Thank you, Amy, I am sure you would like them, I am crazy about them myself. 🙂 Happy New Year!

        Reply
    4. Karen (Back Road Journal) says

      December 31, 2017 at 10:12 pm

      Crispy and delicious...perfect for a cocktail party.

      Reply
    5. Karen (Back Road Journal) says

      December 31, 2017 at 10:12 pm

      Forgot to wish you all the best in the New Year. 😀

      Reply
      • Adina says

        January 01, 2018 at 12:05 pm

        Thank you, Karen. Happy New Year to you too. 🙂

        Reply
    6. Evi @ greenevi says

      January 03, 2018 at 3:05 pm

      These look wonderful, Adina! I will try them for sure, maybe using tofu feta 😉

      Reply
    7. Georgia says

      December 02, 2022 at 9:09 am

      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?

      Reply
      • Adina says

        December 02, 2022 at 12:09 pm

        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.

        Reply

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