Byrek me Djathë (Albanian Cheese Pie)

  • Dough Prep and Filling - 40 minutes
  • Baking - 50 minutes
  • Servings: 6
  • Country: Albania
A large round, golden-brown, and crispy Albanian pie (Byrek) sliced into triangles.

Although many versions of Burek in the Balkans use pre-made Filo dough, traditional Albanian Byrek is made from hand-stretched dough (Yufka), which gives it an unparalleled texture. For home use, however, it is common to use commercial filo dough.

The me djathë filling combines the saltiness of Feta cheese with the creaminess of Ricotta or curd cheese, bound by egg. The key to crispiness is using melted butter or oil between each layer.

Ingredients

I. Dough and Fat

  • 500 g Filo Dough (store-bought, thin sheets)
  • 100 g Butter, melted
  • 50 ml Vegetable oil

II. Cheese Filling (Me Djathë)

  • 250 g Feta Cheese, crumbled
  • 250 g Ricotta or Curd Cheese (for creaminess)
  • 2 pcs Eggs
  • 1 to taste Salt, Black Pepper

Instructions

Step 1: Preparing the Filling and Fat

In a bowl, mix the crumbled Feta cheese, Ricotta/curd cheese, and beaten eggs. Season with a little black pepper. Add salt sparingly, as Feta is already salty.

In a small bowl, melt the butter and mix it with the oil (this is the brushing mixture).

Step 2: Layering (Bottom Part)

Preheat the oven to 185 °C (365 °F). Grease a round baking pan (24–28 cm diameter).

Start with the first half of the Filo dough package. Place each individual sheet of dough into the pan and generously brush it with the butter and oil mixture. The edges should slightly overhang the sides of the pan.

Step 3: Adding the Filling

When you have used the first half of the dough (approximately 5-6 sheets), evenly spread the cheese filling over the entire surface of the dough.

Step 4: Layering (Top Part) and Baking

Place the remaining Filo sheets on top, again brushing each sheet thoroughly with the fat mixture. Fold the overhanging edges into the pan to create a neat crust.

Score the top of the pie into serving pieces with a sharp knife, but do not cut all the way to the bottom (this helps steam escape and ensures even baking).

Bake for 45-55 minutes at 185 °C (365 °F) until the pie is beautifully golden brown and crispy. Let cool for 5-10 minutes before serving.