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Byrek me kos (yoghurt byrek): recipe illustration
Everyday meals

Byrek me kos (yoghurt byrek)

A filo pastry byrek soaked in a thick yoghurt and egg mixture, forming a creamy, soft texture under a golden top. It's one of the most comforting byreks, served lukewarm at breakfast or teatime.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 180 °C and butter a rectangular dish about 25 x 35 cm.
  2. In a bowl, beat the eggs with the yoghurt, grated cheese, bicarbonate and a pinch of salt until smooth.
  3. Butter a sheet of filo, place it in the dish with the edges overhanging slightly. Repeat with 5 sheets, layering them.
  4. Pour half the yoghurt-egg mixture over the pastry and spread it evenly.
  5. Cover with 2 buttered sheets of filo, then pour over the rest of the mixture.
  6. Finish with the last buttered sheets, fold in the edges and score a few cuts on the surface.
  7. Bake for 40 to 45 minutes, until the top is well golden. Let rest for 10 minutes before cutting.

Variations and tips

Fragrant. Sprinkle nutmeg and nigella seeds on top before baking.

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Original Ecomely recipe.