Hand-stretched layers of phyllo dough filled with fresh spinach and white cheese, baked to a crisp golden finish. This vegetarian byrek is a beloved everyday food across Kosovo.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Prepare dough as for meat byrek: knead flour, water, salt, and oil, divide into balls, and rest thirty minutes.
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2
Wilt the spinach in a skillet, drain thoroughly, then mix with crumbled white cheese, diced onion, salt, and pepper.
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3
Stretch each dough ball paper-thin on a floured surface.
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4
Brush with melted butter, spread spinach filling, and roll tightly.
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5
Arrange rolls in a greased baking tray and brush the top generously with butter.
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6
Bake at 190°C for thirty-five to forty minutes until crisp and golden.
Did You Know?
In Kosovo, the quality of a household's byrek is considered a measure of culinary skill.
Chef's Notes
The Story Behind Byrek me Spinaq
Byrek me Spinaq is the most common vegetarian byrek in Kosovo, eaten daily across the country as a filling and affordable meal. Fresh spinach from kitchen gardens combined with local white cheese creates a simple but deeply satisfying filling. During religious fasting periods, versions without cheese are made, demonstrating the adaptability of this essential Kosovar food.
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