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Spinach Pie (Byrek Mi Spinaq)

In Albanian, this savory spinach pie is called Byrek Mi Spinaq and, with its delicate layers of phyllo dough, spinach, and cream, it's a very popular dish. The pie can also be frozen after it is assembled and thawed before baking.

Spinach Pie (Byrek Mi Spinaq)

Source: Mad Hungry, May 2011

Ingredients

  • 1 8-ounce package whipped butter
  • 1/2 cup canola oil
  • 3 bunches of spinach, stemmed and chopped
  • 1/2 small onion, chopped
  • 1 egg
  • 1 cup sour cream
  • 2 tablespoons plain yogurt
  • 1 teaspoon salt
  • 2 tablespoons of butter and oil mixture, as per directions
  • 20 sheets prepared phyllo dough, thawed if frozen

Directions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Combine butter and canola oil in a saucepan and warm over low heat until butter is melted. Stir to combine. Reserve two tablespoons of mixture for the filling.

  3. For the filling: In a large bowl, combine the spinach, onion, egg, sour cream, yogurt, salt, and the 2 tablespoons of the butter-oil mixture, and mix well. Set aside until needed.

  4. Use the remaining butter-oil mixture to prepare the phyllo dough. Brush butter-oil mixture onto a baking sheet and lay down 1 sheet of phyllo. Brush more of the butter-oil mixture on top of the phyllo. Continue to layer 9 more sheets with butter-oil. Spread spinach topping evenly over 10th sheet of phyllo. Top spinach with 10 more sheets of phyllo, brushing butter-oil on each layer. Turn up edges of dough and press to seal.

  5. Bake spinach pie for 45 minutes, until top is golden and risen. Use a knife to check the bottom to make sure it is nice and crispy. Let cool for 15 to 20 minutes. Slice and serve.

Reviews (3)

  • magnoliabelle5914 10 Sep, 2012

    Well I made this WITHOUT any oil. Just added mozzarella cheese as a quickie dinner with a salad. It was delicious.

  • CTP1222 5 Nov, 2011

    No offense, Martha, but where on Earth did you get this recipe? It's way short on ingredients and, most likely, flavor. It should also have feta cheese in it. My recipe blows this one away. I don't do many things well, but this one I do very well. That's the only reason I'm saying this. And, yes, I am Albanian.

  • RedAzalea 29 Aug, 2011

    Delicious!!! Didn't think we could eat a whole baking sheet full, so halved the recipe, but we've snarfed it down so quickly, am now making more!! Absolutely wonderful.
    The only change I'd make is maybe not using so much canola... the bottom seemed slightly too oily, but still had a lovely crispy crunch.
    Definitely a keeper recipe. Would also be great for a potluck or large gathering (but make LOTS, 'cause it'll go fast!).

    P.S. Hint: no need to chop the spinach!!

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