Byrek with leeks and lactose-free ricotta

Arrange the flour in a well, add the salt and gradually pour in the water, stirring with a ladle. Knead by hand until you obtain a smooth, homogeneous dough. Let rest for 15 minutes.

Divide the dough into eight portions, shape into balls and let them rest for about 30 minutes while you prepare the filling.

Clean and finely slice the leek, including the green part. Cook it in a pan with a drizzle of oil and a pinch of salt. After about 5 minutes, add a glass of water and continue cooking. After another 5 minutes, add another glass of water, a knob of butter and the ricotta. Mix well and let cool.

Oil both the work surface and the dough balls. Begin by rolling each ball with a rolling pin, then continue with your hands until you obtain a very thin, almost translucent sheet.

Spread a small amount of filling evenly over the sheet and roll it up lengthwise, starting from the longest side. Place the rolled dough on an oiled baking tray, creating a spiral from the center outward. Repeat the procedure until all the dough and filling are used.

Bake in a preheated oven at 200°C for about 30 minutes.

For a softer and more flavorful result, brush the byrek just out of the oven with a mixture of butter, water and salt.