Albanian Byrek

Ingredients

• Servings: 1
• flour
• 1 1/2 cups water, cold
• 1 tablespoon oil
• 1 tablespoon vinegar
• 1/2 teaspoon salt
• to taste butter, melted
• 2 cups spinach (dock or sorrel) or 2 cups dock or 2 cups sorrel, cut thin
• to taste salt
• 1/2-1 cup yogurt or 1/2-1 cup feta cheese, crumbled
• 2 -3 eggs
• to taste butter, melted

Recipe

• 1 prepare the dough with flour, 1 and a half cups of cold water, 1 spoon of oil, 1 spoon of vinegar and half a teaspoon of salt, so that the dough may obtain average solidity.
• 2 press and mix the dough well, then divide in two equally sized pieces. then divide the pieces into 10-12 ball shaped pieces.
• 3 spread the balls in well-shaped circles of the size of a plate. place the circle-shaped dough on top of one another so as to obtain two large pies.
• 4 cover each pie with melted butter and leave for about half an hour to 1 hour.
• 5 during this time wash a bowl of spinach, dock or sorrel, cut thin, add salt and leave in salt for about 15-20 minutes, then squash.
• 6 mix the spinach, dock or sorrel with half to 1 cup yogurt and 2-3 eggs.
• 7 you can replace the yogurt with crumbled feta cheese. cover the baking pan with melted butter.
• 8 spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly.
• 9 spread the second dough pie on top of the spinach.
• 10 cut the byrek in square slices, sprinkle with melted butter and place in a hot oven until cooked.
• 11 byrek is served hot accompanied with yogurt.