How to make Albanian Byrek

In celebration of the launch of our new tour to Albania, here's a recipe to try before you travel. Often seen as a street food or breakfast snack, traditionally seen with a cheese and spinach filling, but a variety of vegetables and meats can be incorporated.

SERVES 4

YOU WILL NEED

• 12 sheets filo pastry
• 130g spinach
• 2 eggs
• 120g cheddar cheese
• 17g cream cheese
• 3 tbsp olive oil
• 147ml water
• 2 tsp dried basil

   METHOD

1.Preheat over to 180 °C.

2. Cut stalks off spinach and discard. Place spinach in a mixing bowl and add the eggs and cheeses. Mix together so the egg covers all the spinach.

3. Take two sheets of pastry and lay one on top of the other. Add some filling along the long edge leaving about an inch underneath. Fold in both sides about 2 inches, then from the bottom, fold the inch left over the mixture then roll upwards to make a long sausage shape and roll into swirls. Repeat the process until you'll filled all the filo sheets.

4. Grease a baking dish with olive oil and place the byrek inside in concentric circles.

5. Brush with olive oil and sprinkle over with the basil. Bake at 180 °C for 30 minutes or until golden brown.

6. Remove from the oven, pour half the water over the top and half into the base of the dish. Allow to cool for 1 hour before serving.