Albanian Spinach Pie Byrek Me Spinaq Or Pite Food

SPINACH PIE (BYREK MI SPINAQ)

Spinach Pie (Byrek Mi Spinaq) image

In Albanian, this savory spinach pie is called Byrek Mi Spinaq and, with its delicate layers of phyllo dough, spinach, and cream, it's a very popular dish. The pie can also be frozen after it is assembled and thawed before baking.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 10

Ingredients

1 8-ounce package whipped butter
1/2 cup canola oil
3 bunches of spinach, stemmed and chopped
1/2 small onion, chopped
1 egg
1 cup sour cream
2 tablespoons plain yogurt
1 teaspoon salt
2 tablespoons of butter and oil mixture, as per directions
20 sheets prepared phyllo dough, thawed if frozen

Steps:

Preheat oven to 400 degrees Fahrenheit.
Combine butter and canola oil in a saucepan and warm over low heat until butter is melted. Stir to combine. Reserve two tablespoons of mixture for the filling.
For the filling: In a large bowl, combine the spinach, onion, egg, sour cream, yogurt, salt, and the 2 tablespoons of the butter-oil mixture, and mix well. Set aside until needed.
Use the remaining butter-oil mixture to prepare the phyllo dough. Brush butter-oil mixture onto a baking sheet and lay down 1 sheet of phyllo. Brush more of the butter-oil mixture on top of the phyllo. Continue to layer 9 more sheets with butter-oil. Spread spinach topping evenly over 10th sheet of phyllo. Top spinach with 10 more sheets of phyllo, brushing butter-oil on each layer. Turn up edges of dough and press to seal.
Bake spinach pie for 45 minutes, until top is golden and risen. Use a knife to check the bottom to make sure it is nice and crispy. Let cool for 15 to 20 minutes. Slice and serve.

ALBANIAN SPINACH PIE (BYREK ME SPINAQ OR PITE)

Albanian Spinach Pie (Byrek Me Spinaq or Pite) image

Albanians love savory pies and I do too. They make theirs with filo dough. Any combination of greens can be used in this recipe. You can even add other vegetables as well, such as mushrooms. If the additional vegetables used will be watery, towards the end of baking you might want to cut steam vents in the filo dough. Albanians eat this pie hot accompanied by buttermilk or beaten yogurt thinned down with cold water, or with chilled stewed prunes.

Provided by alvinakatz

Categories Savory Pies

Time 1h

Yield 1 pie, 4 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup oil, preferably olive oil
30 sheets phyllo dough
1 1/2 lbs spinach, chopped
1 cup feta cheese, crumbled
1/2 cup green onion, chopped
2 eggs, beaten
1/2 teaspoon salt

Steps:

(NOTE: A round cake or pie pan is recommended because it's more authentic but any similar sized pan will do).
Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered.
Sprinkle spinach with salt, then mix well by hand. Let sit for a minute.
Add the feta cheese, onions, eggs and stir.
Spread spinach mixture over the filo leaves in the pan.
Cover the spinach with the rest of the pastry leaves repeating the first-half procedure.
Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil.
Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.

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