Albanian Spinach Byrek (Byrek me Spinaq)
Ingredients
Method
- Preheat your oven to 375 degrees F (190 degrees C). Lightly oil a baking pan with about a teaspoon of olive oil. Make sure your filo is fully thawed - if it is stiff or icy, let it sit out for another 30 minutes.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6 to 8 minutes. Do not let it brown - you want sweetness, not caramelization.
- Add the spinach in batches and cook until just wilted. Season with salt, pepper, and nutmeg. Transfer everything to a colander and let cool for 10 minutes, then press out as much moisture as you possibly can with the back of a spoon. Wet filling makes soggy byrek - be ruthless with the spinach.
- In a large bowl, whisk the eggs. Add the feta, ricotta, and the cooled, well-drained spinach mixture. Mix gently until combined. Taste and adjust salt if needed.
- Unroll the filo on a clean, dry surface. Cover with a damp (not wet) kitchen towel to keep it from drying out as you work.
- Mix the melted butter with 2 tablespoons olive oil in a small bowl. Brush the bottom of the pan with the butter-oil mixture, then lay one sheet of filo in the pan. Brush the filo with the butter-oil mixture. Repeat with 5 more sheets, brushing each one.
- Spread the spinach-cheese filling evenly over the filo layers.
- Top with the remaining filo sheets, brushing butter-oil mixture between each layer. Tuck any edges in.
- Using a sharp knife, score the top into squares or diamonds - cut through the top filo layers only, not all the way through. This makes serving easier later.
- Bake for 45 to 55 minutes, until the top is deep golden brown and the byrek is firm to the touch. If the top browns too fast, tent loosely with foil for the last 10 minutes.
- Let cool for at least 15 minutes before cutting along the score lines and serving. Serve warm with plain Greek yogurt on the side, or a glass of ayran. The yogurt cuts the richness in a way that completes the dish.
Notes
- Squeeze the spinach dry. Then squeeze it dry again. Wet filling produces soggy bottom layers.
- Don't rush the onion. The onion in byrek is supposed to be sweet, soft, and fully cooked - not crunchy. Six to eight minutes minimum on medium-low.
- Brush every filo layer. Each layer needs its own coat of butter-oil to crisp properly.
- Use sheep's milk feta if you can find it. Cow's milk feta is fine, but the sharper, slightly funkier sheep's milk version is more traditional.
- Score the top before baking. Cutting hot byrek tears the filo. Score, bake, cool, then slice along the score lines.
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Byrek me spinaq is the Albanian spinach pie – flaky layers of filo wrapped around a savory mixture of fresh spinach, feta, ricotta, and herbs, baked until the top is the color of caramel and the bottom is crisp enough to crackle when you cut it. It’s one of the most universally beloved Albanian dishes, served at weddings, holiday tables, and every Sunday lunch in households across Albania, Kosovo, and the diaspora. This recipe is the family version – the way Albanian grandmothers actually make it – adapted for a modern home kitchen with store-bought filo. Total time about 90 minutes; active prep about 30. Looking to connect with the broader community? Explore our Albanian grocery stores and bakeries.
Key takeaways
- Authentic Albanian spinach byrek (byrek me spinaq): flaky filo, feta, fresh spinach, and dill.
- Total time 90 minutes; active prep about 30 minutes. Serves 6 as a main, 8-10 as a side.
- Three keys: squeeze every drop of moisture from the spinach, brush every filo layer with the butter-oil mix, let it rest 15 minutes after baking.
- Serve warm with plain Greek yogurt or ayran on the side.
If you want to understand the broader byrek tradition before you start cooking, see our complete guide on byrek albanian pie. If you want to make the dish, read on.
Why This Recipe
Most English-language byrek me spinaq recipes treat it as an exotic version of spanakopita. They aren’t wrong – the dishes are genuinely close – but Albanian byrek has its own distinct character: less cheese, more spinach, more onion, a particular way of layering the filo, and a yogurt accompaniment that completes it. This recipe respects that. It also assumes you don’t have hand-stretched filo from a bakery; store-bought works completely fine.
Ingredients (Serves 6 as a main, 8-10 as a side)
- 1 lb (450g) frozen filo dough, thawed in the refrigerator overnight
- 1 lb (450g) fresh spinach, washed and roughly chopped (or 10 oz / 285g frozen, thawed and squeezed dry)
- 1 medium yellow onion, finely chopped
- 3 large eggs
- 8 oz (225g) feta cheese, crumbled (sheep’s milk feta if you can get it)
- 4 oz (115g) fresh ricotta or gjizë (Albanian salt-cured curd cheese, if you have access to it)
- 3 tbsp olive oil, plus more for brushing
- 3 tbsp unsalted butter, melted
- 1 tsp salt (less if your feta is very salty – taste first)
- 1/2 tsp freshly ground black pepper
- Pinch of grated nutmeg
- 1 tbsp chopped fresh dill (optional but recommended)
- 2 scallions, thinly sliced (optional)
Equipment
- 12-inch round baking pan or 9×13 inch rectangular pan
- Large skillet
- Large bowl
- Pastry brush
- Damp kitchen towel (to keep the filo from drying out)
- Sharp knife
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil the baking pan with about a teaspoon of olive oil. Make sure your filo is fully thawed – if it’s stiff or icy, let it sit out for another 30 minutes.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6-8 minutes. Don’t let it brown – you want sweetness, not caramelization.
- Add the spinach in batches and cook until just wilted (or, if using thawed frozen spinach, just heat it through and let any extra water steam off). Season with salt, pepper, and nutmeg. Transfer everything to a colander and let cool for 10 minutes, then press out as much moisture as you possibly can with the back of a spoon. This is the most important step – wet filling makes soggy byrek. Be ruthless with the spinach.
- In a large bowl, whisk the eggs. Add the feta, ricotta, dill (if using), scallions (if using), and the cooled, well-drained spinach mixture. Mix gently. Taste and adjust salt – feta varies wildly in saltiness, and you want the filling to taste slightly seasoned but not aggressive.
- Combine the melted butter with 2 additional tablespoons of olive oil in a small bowl. This is your brushing fat – the butter for flavor, the oil for crispness.
- Open the filo carefully and immediately cover the unused sheets with a damp kitchen towel. Filo dries out within a couple of minutes if exposed to air. Lay the first sheet in the prepared pan, letting any excess hang over the edges. Brush lightly with the butter-oil mixture. Repeat with 5 more sheets, brushing each. (You’ll have used 6 sheets; the package usually contains around 18-20.)
- Spread the spinach-cheese filling evenly across the filo, all the way to the edges of the pan. Press down gently to compact it.
- Layer 6-8 more filo sheets on top, brushing each one with the butter-oil mixture. The exact number depends on filo thickness – you want a top layer that holds together but doesn’t dwarf the filling. Fold any overhanging filo edges in toward the center to seal the byrek.
- With a sharp knife, score the top into wedges or squares – go through the top filo only, not all the way down to the filling. Scoring before baking makes clean cuts after.
- Brush the top generously with the remaining butter-oil mixture. Optional but traditional: sprinkle a few drops of cold water over the top – it helps the top layers crisp without burning.
- Bake on the middle rack for 35-45 minutes, until the top is deep golden brown and the byrek is firm to the touch. If the top browns too fast, tent loosely with foil for the last 10 minutes.
- Let cool for at least 15 minutes before cutting along the score lines and serving. Serve warm with plain Greek yogurt (not flavored, not honey) on the side, or a glass of ayran (a salted yogurt drink). The yogurt cuts the richness in a way that completes the dish.
Tips From Albanian Cooks
- Squeeze the spinach dry. Then squeeze it dry again. This is the single most common mistake – wet filling produces soggy bottom layers.
- Don’t rush the onion. The onion in byrek is supposed to be sweet, soft, and fully cooked – not crunchy. Six to eight minutes minimum, on medium-low if your stove runs hot.
- Brush every filo layer. It’s tempting to skip a few. Don’t. Each layer needs its own coat of butter-oil to crisp properly.
- Use sheep’s milk feta if you can find it. Cow’s milk feta is fine, but the sharper, slightly funkier sheep’s milk version is closer to traditional Albanian feta. Greek and Albanian groceries usually carry it.
- Let it rest. Cutting into a byrek immediately after pulling it from the oven causes the filling to slide and the bottom to steam. Fifteen minutes minimum.
Storage and Reheating
Byrek keeps for 2-3 days in the refrigerator. Reheat in a 350°F (175°C) oven for 8-10 minutes – never microwave, which makes the filo go soggy. Unbaked byrek can be frozen for up to 3 months; bake directly from frozen at 375°F (190°C) for an additional 15-20 minutes beyond the original time.
Variations
Byrek me spinaq is endlessly variable. Common adaptations:
- Add 1/2 cup chopped fresh leek (presh) for a richer, sweeter flavor.
- Replace half the spinach with chard or kale for a heartier filling.
- Skip the ricotta and use only feta for a sharper, saltier byrek.
- Add 1/4 cup cooked rice for an older-style filling – common in southern Albanian and Korçë-region versions.
- For a vegan version: skip eggs and cheese, use olive oil instead of butter, and add 1/4 cup cooked white beans for protein. The result isn’t traditional but is genuinely good.
More Albanian Recipes
If you enjoyed this recipe, try our authentic Albanian meat byrek byrek me mish recipe or explore the broader world of Albanian cuisine in our complete guide on what is albanian food a complete guide to albanian cuisine.
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Sources and Further Reading
- Byrek me Spinaq | Albanian Spinach Pie – My Cooking Journey
- Albanian Spinach Byrek (Byrek me Spinaq) – Uprooted Abroad
- Phyllo Spinach and Feta Pie – Byrek me Spinaq – Mediterranean Latin Love Affair
- Byrek – Discovering Albania – Discovering Albania
- Börek – Wikipedia
- Spinach – Nutrition Information – USDA FoodData Central
- Mediterranean Diet Benefits – NIH National Institute on Aging
- Phyllo Dough – Cooking Techniques – USDA Food Safety
Frequently Asked Questions
Why does my byrek go soggy on the bottom?
Almost always because the filling is too wet. Squeeze the cooked spinach in a colander with the back of a spoon until almost no liquid comes out. Don’t skip the cooling step before adding the egg – adding hot filling to raw filo also produces sogginess.
Can I freeze byrek?
Yes, in two ways. Unbaked byrek freezes excellently for up to 3 months – bake directly from frozen at 375°F for an additional 15-20 minutes beyond the original time. Baked byrek can also be frozen but the texture suffers slightly on reheat. Don’t microwave either way.
What is the difference between filo and phyllo?
Same thing – different transliterations from Greek. Albanian filo (spelled various ways: filo, fyllo, petë) is essentially identical to the Greek-style phyllo sold in American supermarkets. Use whichever you can find.
Can I make byrek without butter?
Yes – substitute olive oil for the butter entirely. The result is leaner and slightly more rustic but still excellent. Many traditional Albanian families use only olive oil; the butter-oil mix is a slightly enriched modern version.
How do I know when byrek is done?
The top should be deep golden brown – not just lightly tan. The whole pie should feel firm to the touch and sound hollow when tapped. If the top browns before the inside cooks, tent loosely with foil for the last 10 minutes.
Can I use frozen spinach?
Yes. Use 10 oz (285g) frozen, thawed, and squeezed extremely dry. Frozen spinach is honestly easier than fresh because the wilting step is already done.
What is the difference between byrek and spanakopita?
They’re closely related but not the same. Albanian byrek typically uses less cheese, more onion, sometimes different herbs (dill plus mint or scallion vs. spanakopita’s dill + parsley), and is often baked in a round pan instead of rectangular. See our byrek vs borek vs burek guide for the full family tree.
Can I make this gluten-free?
Gluten-free filo dough exists but is hard to work with – it tears more easily than regular filo. The result will be byrek-adjacent instead of traditional byrek. We recommend trying a thin gluten-free phyllo (such as the brand made by Fillo Factory or similar) and being patient with the layering.
How long does byrek keep?
Refrigerated: 2-3 days. Frozen unbaked: up to 3 months. Frozen baked: up to 1 month. Best the day it’s made, but still good cold from the fridge the next morning.
What do you serve with byrek?
Plain Greek yogurt or ayran (a salted yogurt drink). A simple cucumber-tomato salad. For a heartier meal, a piece of grilled lamb or chicken. Albanians eat byrek as a meal in itself – a wedge plus yogurt is a complete dinner.
Related Reading
- Byrek vs Borek vs Burek: What’s the Difference?
- Byrek me Mish Recipe (Meat Byrek)
- Albanian Food: The Complete Guide
- Popular Foods in Albania: 20 Traditional Dishes
Author: Dardanë Halimi
Dardanë Halimi is a writer and communications professional with an M.A. in Writing, Rhetoric, and Technical Communication from James Madison University. Her work focuses on storytelling, digital content, higher education, and strategic communication, with experience writing for academic, nonprofit, and marketing organizations in both the United States and Kosovo.
