Breakfast
Byrek me Gjizë (Cheese-Filled Phyllo Pie) (Byrek me Gjizë)
Ingredients
- - Phyllo pastry sheets — 400g (14 oz)
- - Curd cheese or cottage cheese — 400g (1 3/4 cups)
- - Feta cheese, crumbled — 100g (3/4 cup)
- - Eggs — 3 (3)
- - Plain yogurt — 100g (1/3 cup plus 1 tbsp)
- - Vegetable oil — 80ml (1/3 cup)
- - Salt — 3g (1/2 tsp)
Method
- Preheat oven to 190°C (375°F) and lightly oil a round baking tray.
- Mix curd cheese, feta, 2 eggs, yogurt and salt in a bowl until combined.
- Layer 3-4 phyllo sheets in the tray, brushing lightly with oil between each.
- Spread a portion of the filling, then continue layering phyllo and filling in stages, finishing with a layer of phyllo on top.
- Score the top into portions, brush with the remaining beaten egg, and bake for 35-40 minutes until deep golden.
- Rest for 10 minutes before slicing along the scored lines.
Introduction: Flaky, golden layers of phyllo filled with a creamy curd cheese and egg mixture, a staple of the Albanian breakfast table.
Cultural Background: Byrek is eaten across Albania at almost any time of day, but the cheese version is especially common at breakfast, often bought fresh from a neighbourhood byrektore on the way to work.
Tips: Keep unused phyllo covered with a damp cloth so it doesn’t dry out while assembling. Scoring the top before baking makes clean slicing much easier afterward.
Variations: Add chopped fresh spinach to the filling for a spinach-cheese version. Use kashkaval cheese in place of feta for a milder flavour.
Vegetarian/Vegan: Naturally vegetarian; not easily adapted to vegan due to the eggs and dairy central to the filling.
Serving Suggestions: Serve warm with a glass of kos (Albanian yogurt drink) or plain yogurt on the side.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in the oven at 180°C (350°F) for 10 minutes to restore crispness; avoid microwaving.
Nutrition: 360 kcal | Protein 13g | Carbs 28g | Fat 22g
FAQs:
Q: Can I use store-bought phyllo? A: Yes, this is standard practice even in Albanian households and works very well. Q: Why did my byrek turn out soggy in the middle? A: This usually means the filling was too wet — drain excess liquid from the curd cheese before mixing.
A: