Byrek

Combine 500g of flour and 1 teaspoon of salt in a large bowl. Gradually add 1 cup of warm water and 2 tablespoons of olive oil, mixing until a soft dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic. Divide into 6-8 equal balls, coat each lightly with olive oil, cover with a damp towel, and rest for at least 1 hour. This resting period relaxes the gluten and makes the dough easier to stretch paper-thin.

While the dough rests, prepare the filling. Wilt the chopped spinach in a large dry skillet over medium heat for 3-4 minutes, stirring frequently until the leaves collapse and release their moisture. Transfer to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible — excess moisture will make the byrek soggy. Allow to cool for 10 minutes.

In a mixing bowl, combine the drained spinach with the crumbled feta cheese, beaten eggs, nutmeg, salt, and pepper. Mix until evenly combined. Taste the filling and adjust seasoning, keeping in mind that feta is already salty. The mixture should be cohesive but not wet.

Take one dough ball and place it on a large, clean surface dusted with cornstarch. Using a thin rolling pin, roll it outward from the center, rotating the dough frequently. Once it begins to resist rolling, drape the dough over the backs of your hands and gently stretch it by moving your fists apart, working around the edges until the dough becomes translucent — you should be able to read text through it. Trim any thick edges with scissors.

Preheat the oven to 190°C/375°F. Generously brush a round or rectangular baking pan with olive oil. Lay the first stretched dough sheet into the pan, allowing it to drape over the sides. Brush with olive oil. Layer 2-3 more sheets on top, brushing each with oil. Spread the spinach-feta filling evenly over the layered dough, then cover with the remaining stretched dough sheets, brushing each with oil.

Fold any overhanging dough edges inward to create a neat border. Brush the top generously with olive oil, then use a sharp knife to score the surface into diamond or square serving portions, cutting only through the top layers. This allows steam to escape and ensures crispy, flaky layers throughout.

Bake in the preheated oven for 35-40 minutes until the top is deep golden brown and the layers are visibly flaky and crisp. The kitchen should fill with the aroma of buttery pastry and savory cheese. Remove from the oven and let the byrek rest for 10 minutes before cutting along the scored lines. Serve warm or at room temperature.