Albanian Spinach Pie (Byrek Rolls)
User Reviews
5
Albanian Spinach Pie (Byrek Rolls)
Description
The Albanian Spinach Pie (Byrek Rolls) features a filling prepared by sautéing finely chopped green onions and mixing them with defrosted, well-drained spinach, grated garlic, crumbled feta cheese, cottage cheese, smetana (a sour cream-like ingredient), and eggs. Seasoned with sea salt and ground black pepper, this mixture creates a creamy, slightly tangy, and herbaceous interior.
The phyllo dough is brushed with neutral oil and layered in sets of three before being cut into rectangles. The filling is placed at the bottom of each piece, then rolled into individual rolls, ensuring crispy, golden layers encompassing the mixture after baking in a preheated oven. The contrast of the crispy exterior and soft filling gives this dish its distinctive texture.
This pie is enjoyed warm or at room temperature, often served as a snack, appetizer, or part of a meal. Using high-quality feta crafted from sheep's or cow's milk is recommended for authentic flavor. Smetana adds creaminess but may be substituted with sour cream or crème fraîche. Phyllo sheets size varies, so adjust the number used according to your dough.
Properly draining the spinach to remove moisture prevents soggy pastry, and brushing phyllo with oil keeps it tender yet flaky. The recipe also notes yufka dough as an alternative to phyllo.
Ingredients
Filling:
- 1 lb spinach 450 g, frozen
- 1 tablespoons olive oil
- 4 green onions finely chopped
- 2 garlic grated, cloves
- 7 oz feta cheese 250 g Note 1
- 1 cup cottage cheese 225 g, full-fat
- ½ cup smetana sour cream or crème fraiche, 120 g
- 2 small egg
- sea salt fine
- ground black pepper fine
Phyllo:
- 1 packet phyllo dough Note 2 - Important
- 4-5 tablespoons neutral cooking oil for brushing the dough, generic cooking oil
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
- Use good-quality block feta from Greece or Bulgaria made from sheep or cow milk for best flavor.
- Smetana can be substituted with crème fraîche or sour cream if unavailable.
- Drain spinach thoroughly after defrosting to avoid soggy pastry.
- Phyllo dough sheet sizes vary; adjust quantity and cut accordingly to make 16 rolls.
- Yufka dough can also be used as an alternative to phyllo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16byrek rolls
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1byrek roll | |
| Calories | 116kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 35mg | 12% |
| Sodium | 362mg | 15% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3496IU | 70% |
| Vitamin C | 2mg | 2% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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