Phyllo dough burek is a tradition in Albanian cuisine, and despite the way of cooking and opening the phyllo dough layers is similar, there are different recipes that we use for filling the burek, which make this cooking different and liked by everyone in every season. Today we will bring Byrek Me Qepe Te Njoma, a much tasty recipe with few ingredients but loved by all. If you can be skeptical and have not yet tried this recipe, continue reading the article and prepare at home to see how delicious it will be. My grandmother always prepared the green onion pie and never left the green onions or onion stalks in vain.
It is a vegetarian recipe, which can serve as a main plate accompanied by a seasonal soup, but is also perfect for a picnic or to take with you to work.
Ingredients:
For Phyllo Dough
- 500 g all-purpose flour
- 250 ml of water
- one tsp salt
For the filling
- 5-6 spring onion
- 100 ml of milk or yogurt
- 250 g of unsalted cottage cheese
- herbs (fresh parsley, or mint)
- 2-eggs
- olive oil, salt, pepper.
For the rolling
- corn starch
- corn oil
- roller
Directions:
- In a glass bowl, sift the flour and knead the dough with the above ingredients working well. It should be gentle and not stick to your hands. Cover it with transparent paper or kitchen napkin and let it rest for 30 minutes. It will help us roll the dough better.
We continue with the filling.
- In 1 deep non-stick frying pan, pour olive oil and add the minced onions with all their leaves. Stir-fry it, add a little salt and pepper, and mix until soft. We can add a little water or milk to cook better.. Let the cooked onions cool in a glass bowl and add the other ingredients the cottage cheese, which should be salt-free and sweet, the egg, yogurt, or milk like you wish. If we add milk, the filling will have a sweet taste. With yogurt, it will be a little thicker. Add the spices, and the filling is ready.
We continue working with the rolling process.
- Divide the dough into three parts, then each one into three others. We open the pieces of dough in circles with a diameter of 15 -20 cm, as shown in the picture, and set them aside.
We finish them all and combine them in three, adding a little oil between each other. We start to open each in phyllo layers with the help of starch and a roller.
We grease a baking tan, and lay two phyllo layers on the bottom, add the filling, and the last one on the top. Adjust the sides, grease them, and bake them in a preheated oven at 200 degrees for 30 minutes.
The pie should be reddish both from top to bottom.Remove from the oven and cover with foil or a kitchen towel. This action will soften the pie if it is slightly dry during baking. Once cooled, wait and serve it warm.
Let the cooked onions cool in a glass bowl and add the other ingredients the cottage cheese, which should be salt-free and sweet, the egg, yogurt, or milk like you wish. If we add milk, the filling will have a sweet taste. With yogurt, it will be a little thicker. Add the spices, and the filling is ready.
We finish them all and combine them in three, adding a little oil between each other. We start to open each in phyllo layers with the help of starch and a roller.
We grease a baking tan, and lay two phyllo layers on the bottom, add the filling, and the last one on the top. Adjust the sides, grease them, and bake them in a preheated oven at 200 degrees for 30 minutes.
Remove from the oven and cover with foil or a kitchen towel. This action will soften the pie if it is slightly dry during baking. Once cooled, wait and serve it warm.
Bon Appetit!
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