Description Edit

Ingredients Edit

• flour as needed
• 1 1/2 cups water, luke warm
• 1 tablespoon oil

• 1/2 teaspoon salt

• use 1 package ready phillo dough to replace steps 1-4
• 2 cups spinach, cut thin, cooked
• salt
• 1/2-1 cup yogurt

• 1 cup feta Cheese, crumbled
• 2-3 eggs
• butter, melted

Directions Edit

1. Prepare the dough with flour, 1 and a half cups of cold water, 1 spoon of oil 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, 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. Add the 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. If using the ready made phillo sprinkle after each one butter and sepperate it in 3 parts.
11. After laying down the first part add the spinach mix.
12. Add the second part of the phillo dough and add spinach mix.
13. In the end add the remaining phillo in layers still spreading butter in between.
14. Cut the byrek in square slices, sprinkle with melted butter and place in a hot oven @ 375 degrees until cooked.
15. Byrek can be served hot accompanied with yogurt.