Byrek me Djathë dhe Spinaq

Step 1

Ensure all stalks are cut off the spinach and place into a mixing bowl. Add the eggs and cheeses. Mix together so the egg covers all the spinach.

Step 2

Take two sheets of pastry, add some of the filling along the long edge leaving about an inch underneath. Fold in both sides about 2 inches, then from the bottom, fold the inch left over the mixture then roll upwards to make a long sausage shape.

Step 3

Roll loosely into swirls or fold into horseshoe shapes.

Step 4

Repeat steps 2 and 3 creating 6 byrek. Oil the based of a baking dish and place the byrek inside against each other.

Step 5

Brush olive oil all over the byrek and sprinkle with basil. Bake in the oven at 180 degrees for 30 minutes or until golden brown.

Step 6

If you are not making the byrek for packed lunches, once removed from the oven, pour half a glass of cold water over the top, then half into base of the dish. Cover with two tea towels and leave for 1 hour before serving.