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Albanian vegetable pie

Albanian vegetable pies, Byrek Shqip‘tar me perime, is an Albanian recipe
for cooking pies. Albanian pies are generally made of thin pastry leaves
which can be rolled out at home or bought as FILO dough at a supermarket.
Most of the pies prepared by Albanian cooks are not sweet; instead, pie
fillings are almost always salty. Thus, a piece of such a pie may well serve
as the main dish of a meal.

Spinach Pie (Byrek me Spinaq)

1 cup oil, preferably olive oil 1 1/2 packets (or about 30) pastry leaves
(Filo dough) 1 1/2 pounds spinach, chopped 1 cup diced feta cheese 1/2 cup
chopped green onions 2 eggs salt, half teaspoon

( NOTE: A medium-sized, round baking pan is recommended because it's more
authentic but any medium-sized baking pan will do).

Brush the baking pan with some of the oil, and start laying the pastry
leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay
two other leaves, and repeat the procedure until half of the leaves are
laid. Make sure that they cover the pan by hanging them about one inch over
the edges of the pan.

Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil,
onions, eggs and salt, and spread this mixture over the already laid pastry
leaves. Finish by covering the spinach with the rest of the pastry leaves
repeating the first-half procedure and then roll the hanging edges of the
bottom leaves over the pie (think of a pizza crust), sprinkle top with oil
and bake moderately at 3501_F for about 45 minutes, or until golden brown.
Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in
cold water or with chilled stewed prunes. Sometimes a green salad adds to
the meal!

Serves 4-6.

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