Albanian Burek

Yield: 4-6 servings as a main dish

Ingredients

• 1 cup oil, preferably extra-virgin olive oil
• 1 pound box phyllo dough, thawed (use the thick style, if possible)
• 1 1/2 pounds fresh spinach, chopped
• 1/2 teaspoon salt plus extra to taste
• 1 cup diced feta cheese
• 1/2 cup chopped green onions
• 2 eggs
  

Instructions:

1. 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. They should cover the pan like a pie crust and hang over its edge by 1 inch.
   
   
2. Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, onions, eggs and salt to taste and spread over the pastry leaves. Finish by covering the spinach with the rest of the pastry leaves, repeating the earlier procedure. Roll the hanging edges of the bottom leaves over the top of the pie (creating a thicker edge like that on a pizza crust).
    
3. Sprinkle top with oil and bake at 350ºF for about 45 minutes or until golden brown. 
   
   
4. Serve hot, accompanied with buttermilk or beaten yogurt.

Notes: commonly made in a large, round cake pan, but any medium baking dish will work.

Variations:

• Leek Filling: combine 2 large leeks, chopped and sauteed in 2 T butter, with 1 lb cottage cheese,  3 oz cream cheese, 3 eggs, and salt to taste.
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Source: NY Daily News,