Lunch & Dinner · Mediterranean · Albanian Inspired
Albanian Spinach & Feta Byrek
Crispy golden pastry filled with spinach, fresh herbs and creamy feta-style cheese — a simple Albanian classic inspired by the Mediterranean.
- Prep time
- 20 min
- Cook time
- 25 min
- Difficulty
- Easy
- Servings
- 4
Crispy on the outside, soft and savory on the inside — Byrek is one of those dishes that proves simple ingredients can create something special.
This version combines spinach, herbs and creamy feta-style cheese wrapped in delicate pastry. Serve it warm with a fresh salad or enjoy a slice on its own. 🇦🇱
Ingredients
- 8–10 sheets filo pastry
- 400 g fresh spinach
- 200 g feta cheese
- 2 eggs
- 1 small onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 3 tbsp olive oil
- Salt and black pepper
- Extra olive oil for brushing the pastry
Instructions
- 1
Preheat the oven to 190°C.
- 2
Wash the spinach and roughly chop it.
- 3
Heat 1 tablespoon of olive oil in a pan and gently cook the onion until soft.
- 4
Add the spinach and cook briefly until wilted. Remove from the heat and allow to cool slightly.
- 5
In a bowl, crumble the feta and combine it with the eggs, spinach mixture, parsley and dill. Season with black pepper and a little salt if needed.
- 6
Lightly brush a baking dish with olive oil.
- 7
Layer half of the filo pastry sheets in the dish, brushing each sheet lightly with olive oil.
- 8
Spread the spinach and feta filling evenly over the pastry.
- 9
Cover with the remaining filo sheets, again brushing each layer lightly with olive oil.
- 10
Fold in the edges and brush the top with a final little olive oil.
- 11
Bake for approximately 25–30 minutes until crisp and golden.
- 12
Let the Byrek rest for a few minutes before slicing and serving.
Carla's Tip
Serve the Byrek slightly warm with tomatoes, cucumber, olives and a spoonful of Greek yogurt. It also tastes wonderful at room temperature — perfect for a Mediterranean-style lunch outside.
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