Recipe: Byrek ose Lakror (Leek Pie)

Albanian Leek Pie

Serves 8

Byrek ose Lakror emerges from the oven with a beautiful, shining crust. Cut into the pie too soon, however, and your dreams will shatter. You must wait a full hour for the pie’s juices to redistribute.


Leek Filling

2 large leeks, cleaned and very thinly sliced (use only the white/light green part. Thick slices and/or green parts won’t cook properly)
6 eggs
1/4 cup greek yogurt (or regular yogurt strained for 30 minutes)
1 lbs. cottage cheese, strained for 30 minutes
4 oz crumbled feta cheese
1/2 tsp minced fresh thyme, or dried thyme, ground
salt, to taste (remember, feta cheese is very salty)
1/2 tsp pepper

Pie Crust

1 package puff pastry
1 egg, beaten


1. Preheat oven to 400F.

2. In a large bowl, whisk together all ingredients, except for leeks. When the mixture is smooth and blended, add diced leeks. Set aside.

3. Roll one sheet of puff pastry into a 15″ circle. Place pastry on the bottom of a 9″ pie dish.

NOTE: You can also lay the puff pastry down in your pie dish square. Just angle the top piece over it, so that you create a “star.” This overlap will give you enough crust to roll the edges.

4. Fill pie dish with leek mixture.

5. Roll second sheet of puff pastry into a 15″ circle. Cover the pie with the pastry lid. Press the edges together and roll up to seal in the juices. Brush the top of the pastry with egg wash.

6. Bake for 45 minutes or until golden brown.

7. Let cool 1 hour before slicing or the filling will fall apart. Eat slightly warm or at room temperature. I had a slice cold from the fridge the next day and it was great! If you are a fan of cold pizza, you’ll understand :)

The filling sets up after properly cooling.

Adapted from
Opt In Image
Hungry for more?
Be notified when National Geographic releases my memoir.

Simply fill in your details below.


  1. DANG GIRL!!!! These dishes look so amazing :) Wow…I will be counting down the days until we come over for dinner :)

  2. I’m Lovin’ the Leek Pie!

  3. aunty eileen says:


    your Albanian Leek Pie looks delicious Sasha and for me a small piece would be a meal in itself with a salad on the side. It would be a nice quick meal that would provide plenty of leftovers for a nice quick little snack instead of something sweet.

    Also I would think it could be a nice hearty meal with salad on the side for a busy family that needs a meal prepared and waiting in frig and/or are on a tight budget.

    What are the very light yellow looking small chunks? part of the egg?

    • The small yellow pieces are part of the leek… I did cut up some of the darker leaves too (they didn’t really soften, so that was a mistake).

      But, yes, the pie works as a meal. The rich pastry and cheeses actually make it quite filling.

  4. I just came across your blog and wanted to let you know how great it looks ! Wonderful Idea – I’ll be watching with interest to see what you make from each country :)


  1. […] recipe is from the Best of Albanian Cooking by Klementina and John Hysa and also inspired by Global Table Adventure. This recipe is […]

Speak Your Mind