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Albanian Byrek

1 1/2 cups cold water
1 tablespoon oil
1 tablespoon vinegar
1/2 teaspoon salt
melted butter
spinach, dock or sorrel, cut thin
1/2 to 1 cup yogurt or crumbled feta cheese
2-3 eggs
melted butter

Prepare the dough with flour, 1 and a half cups of cold water, 1
spoon of oil, 1 spoon of vinegar and half a teaspoon of salt, so
that the dough may obtain average solidity.

Press and mix the dough well, then divide in two equally sized
pieces. Then divide the pieces into 10-12 ball shaped pieces. Spread
the balls in well shaped circles of the size of a plate. Place the
circle-shaped dough on top of one another so as to obtain two large
pies. Cover each pie with melted butter and leave for about half
an hour to 1 hour. During this time wash a bowl of spinach, dock
or sorrel, cut thin, add salt and leave in salt for about 15-20
minutes, then squash. Mix the spinach, dock or sorrel with half to
1 cup yogurt and 2-3 eggs. You can replace the yogurt with crumbled
feta cheese. Cover the baking pan with melted butter. Spread one
of the dough pies to cover the entire pan and gently pull up the
ends, then sprinkle melted butter on it and spread the spinach on
it uniformly. Spread the second dough pie on top of the spinach.
Cut the byrek in square slices, sprinkle with melted butter and
place in a hot oven until cooked. Byrek is served hot accompanied
with yogurt.


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