Albanian Byrek

Ingredients

 * flour
 * 1 1/2 cups water, cold
 * 1 tablespoon oil
 * 1 tablespoon vinegar
 * 1/2 teaspoon salt
 * butter, melted
 * 2 cups spinach, cut thin (dock or sorrel) or dock or sorrel, cut thin
 * salt
 * 1/2-1 cup yogurt or feta Cheese, crumbled
 * 2-3 eggs
 * butter, melted

Directions

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