Ingredients

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

Instructions

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.