Best Summer Squash Recipe

This Best Summer Squash Recipe is an Albanian Squash Byrek, one of the many Albanian burek recipes, very used in the South, mainly during the Summer and Autumn, when we can find summer squash. In some countries, this recipe cook with a sweet filling, but we want to share with you the recipe for a normal salty filling, as we cook in Përmet.

Ingredients

For the Phyllo Dough

• 500 g all-purpose flour
• 250 ml of water
• 1 tsp salt
  You can refer to our recipe for the Phyllo Dough.

For the Filling

• 1-little summer squash, about 500-600g
• 2-eggs
• 100 ml of milk
• 50 g melted unsalted butter
• 3-4 tbsp olive oil
• Salt
• 100 ml vegetal oil to use during the  Phyllo laying process.

Directions

1. Peel the squash and clean it from seeds.
2. Helping by a grater, ground the squash.
   In a deep bowl add the ground squash, milk, beaten eggs, melted butter, olive oil, salt, and mix it together.
3. Let the filling mixture apart and start to prepare the Phyllo Dough and roll the layers. You can follow the directions and procedure for the Phyllo dough the same as we explain at the spinach burek. Here is the recipe.
4. Heat the oven at 200-grade Celcius/400 degrees Fahrenheit.
5. Once you roll the Phyllo Dough, grease a baking pan, and start to lay the Phyllo layers.
6. Sprinkle the layers with oil spreading the most part at the bottom and other parts above the filling mixture. Add the filling and cover with the rest of the Phyllo layers. You can separate the filling into two-part if you prefer this way.
7. Fix the burek’s borders and put it in the preheated oven to bake for 30 minutes, until golden brown.
8. After baking, cover with aluminum paper and let it cool.
9. Cut in pieces and serve it warm.

Bon Appetit!