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Spinach, feta and ready-made phyllo form the filling and crisp layers of this Albanian-style byrek. Drain the greens thoroughly and keep the unused pastry covered while assembling the pie.
For home cooks outside the Balkans, homemade phyllo from scratch can feel daunting. This everyday method using good-quality store-bought phyllo sheets layered with plenty of melted butter and olive oil. The result is just as shattering, crisp, and golden as the pie from our memories.
The Key to Crisp Pastry: Squeeze the Spinach
If you take only one piece of advice from this recipe, let it be this: excess moisture is the enemy of crispy byrek. Fresh spinach carries a massive amount of water. If you dump raw or cooked spinach directly into your filling without squeezing it, steam will trap beneath the pastry sheets, turning your crisp bottom layer into a soggy sponge.
Always wash your greens, wilt or chop them finely, toss with a pinch of salt to draw out moisture, and then wrap them in a clean tea towel. Twist and squeeze with all your strength until not a single drop of liquid remains before combining with your eggs and cheese.
Recipe summary
Estimated prep: 25 minutes. Estimated baking: 40–50 minutes. Estimated total: 65–75 minutes, excluding overnight phyllo thawing. Yield: 8 portions.
Ingredients (Serves 8)
- Phyllo Pastry: 1 pack (16 oz / 450 g) phyllo dough, thawed overnight in the refrigerator
- Fresh Spinach: 1 lb (450 g) fresh spinach, washed and thoroughly dried
- Green Onions / Scallions: 4 stalks, finely chopped
- Feta Cheese: 7 oz (200 g) authentic sheep’s milk Greek or Balkan feta, crumbled
- Cottage Cheese or Gjizë: 1/2 cup (adds traditional Albanian creaminess)
- Eggs: 3 large eggs, lightly beaten
- Butter & Olive Oil Blend: 1/2 cup (115 g) unsalted butter melted with 1/4 cup extra-virgin olive oil (for brushing)
- Seasonings: 1/2 tsp salt, 1/4 tsp black pepper, pinch of freshly grated nutmeg (optional)
- Topping: 1 tbsp sesame seeds (optional)
Step-by-Step Instructions
1. Prepare the Spinach Filling
Finely chop your washed spinach. Place it into a colander, sprinkle with 1/2 teaspoon of salt, and massage gently with your hands for 1 minute to break down the leaves. Transfer to a clean kitchen towel, twist tightly, and wring out all green water into the sink. Place the dried spinach into a large bowl and mix in chopped scallions, crumbled feta, cottage cheese/gjizë, beaten eggs, and black pepper and optional nutmeg. Stir until evenly distributed.
2. Prep the Pastry Workstation
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking pan or a traditional 12-inch round baking dish with your melted butter and olive oil mixture. Carefully unroll your thawed phyllo sheets and keep them covered with a slightly damp tea towel so they don’t dry out and crack while you work.
3. Build the Bottom Crust
Lay one sheet of phyllo into the bottom of the pan, letting the edges drape over the sides. Lightly brush with the butter-oil mixture using a pastry brush. Repeat this process until you have layered 7 to 8 sheets of phyllo, brushing each layer gently.
4. Add the Filling
Evenly spread the spinach and feta filling over the prepared phyllo base, gently smoothing it with a spatula to reach the corners.
5. Top with Remaining Phyllo & Fold
Layer the remaining 7 to 8 sheets of phyllo on top of the filling, brushing each individual sheet with the butter-oil mixture as you go. Fold in the overhanging dough edges from the sides to form a rustic, ruffled rim around the edges of the pan.
6. Score and Bake to Golden Perfection
Using a sharp paring knife, gently score the top few layers of pastry into square or diamond slices (do not cut all the way through to the bottom). Brush any remaining butter-oil across the top and sprinkle with sesame seeds if desired. Bake at 375°F (190°C) for 45 to 50 minutes, until the crust is deeply golden and the centre of the filling reaches 165°F (74°C). Check the centre with a food thermometer; cover the top loosely with foil if it browns before the filling is ready.
Serving & Storage
Allow the byrek to rest for 15 minutes before cutting through the scored lines. Serve warm alongside cold, salted yogurt drink (Dhallë) or a simple cucumber salad.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. To restore the crackling crunch, reheat in a 350°F oven or air fryer until the filling reaches 165°F (74°C). The oven or air fryer keeps the pastry crisper than the microwave.
Refrigerate perishable leftovers promptly in shallow containers, within 2 hours (1 hour in very hot weather), at 40°F (4°C) or below. See our food-safety guidance.
Updated 21 October 2026: clarified cooking, storage and serving instructions.
Cooking notes
Thaw phyllo in its wrapping in the refrigerator, then open it when the filling is ready. Squeeze the spinach before measuring the filling into the dish; excess moisture softens the bottom pastry.
From Nana and our readers: Nana Dish shares recipes cooked by our Nana or tried and sent to us by readers. We edit the instructions for clarity. Suggested variations are not separate cooking tests. Meet Nana Dish.
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