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1
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.
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2
Press and mix the dough well, then divide in two equally sized pieces. Then divide the pieces into 10-12 ball shaped pieces.
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3
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.
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4
Cover each pie with melted butter and leave for about half an hour to 1 hour.
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5
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.
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6
Mix the spinach, dock or sorrel with half to 1 cup yogurt and 2-3 eggs.
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7
You can replace the yogurt with crumbled feta cheese. Cover the baking pan with melted butter.
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8
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.
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9
Spread the second dough pie on top of the spinach.
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10
Cut the byrek in square slices, sprinkle with melted butter and place in a hot oven until cooked.
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11
Byrek is served hot accompanied with yogurt.
