This pie just has to be the Albanian equivalent of bubble and squeak because it uses up all the leftovers in the fridge and turns them into a dish fit for a king. Most Albanians make their own filo (for a home made filo recipe, check out https://garden4real.wordpress.com/2015/10/01/spanikopita-with-home-made-filo/ - it’s the same recipe the Greeks use). For a quick fix (because you’ll want to make bourek more than once!) I’ve used commercial filo in the recipe below.
1 packet of filo pastry
2 egg yolks
4 tbsp olive oil
Finely chopped or grated cooked vegetables such as carrot, potato, kumara, parsnip, pumpkin, cabbage, spinach, onions or shallots, garlic
Finely chopped, cooked meat (optional)
Fresh (or dried) herbs such as chopped parsley, chives, dill, thyme, sage, oregano
Freshly ground black pepper
Salt to taste
Whisk together the egg yolks and oil. Line a pie dish with a layer of filo (leave 15cm of pastry overhanging the edge of the dish - you will later fold this over to form the top of the pie). With a pastry brush, paint the filo in the base of the dish with the oil and egg mixture. Add another layer of filo to the base of the dish, repeat the last two steps.
Next, Sprinkle over the filo a scant layer of filling (the cooked vegetables, herbs and meat. Or you may want to use vegetables in one layer and meat in another). Add seasoning. Cover with filo and paint the sheet with the egg and oil mixture.
Continue in this way, ensuring that each layer of filling is separated from the next by three sheets of filo, and that each sheet of filo is separated from the next with the egg and oil mixture. Finish off, once the dish is full, with two layers of filo. Paint the last layer with egg and oil, then fold in the flaps of filo overhanging the dish. Paint the top of the bourek with the egg and oil mixture.
Cook the bourek in a medium-hot overn for approximately 25 minutes or until the top is golden brown. To serve, cut the bourek into segments and serve at room temperature.