Lakro: Albanian Nettle & Cheese Pie

A Traditional Albanian recipe by Vjolta, veganised by Natalie

Brushtul Lakror (Gheg Albanian: Laknor, Arbëreshë Albanian: Lakruar) is a traditional and common regional Albanian pie dish of Albania made with different fillings including vegetables, cheeses and nettles!

Lakror is associated mainly with Korçë and surrounding areas and considered a specialty by local Albanians.

Lakror fresh from the oven

Organised by the Korçë municipality, an annual Lakror Festival (Albanian: Festa e Lakrorit) is held in Korçë or sometimes in a village of the wider area. As a celebration of summer and Albanian cuisine, the festival is attended by locals and tourists. Many lakrors are prepared and then baked in a Saç, a cooking utensil that is covered atop with hot embers.

Why cook with nettles

Why do people go through all the hassle of picking these pesky plants?
Taste: Once cooked, nettles taste like a mix between spinach and cucumber; fresh and wholesome. They make a great addition to dishes, adding a zing of flavour and a splash of colour. Nettle is great in sauces, risottos and soups.
Health: The nettle plant is full of nutrients that are really good for your health. They’re packed full of iron and vitamin C, magnesium and calcium. They have been used for years by different cultures.

And best of all they are free, plentiful and grow everywhere!

Tip: Pick the nettles using garden gloves and scissors, and a thick carrier bag to cut them directly in to. Once boiled they will no longer sting

Ingredients
For the dough:
1 kg of flour. Pinch of salt. Cold water.
You can choose gluten free flour if you wish, and exchange any ingredients for vegan ones
To make:
We put the flour in a deep container, add the salt, add the water little by little… We work the dough until it doesn’t stick to our hands.
Or you can buy ready to roll filo pastry from any supermarket- just follow the cooking instructions on the packet

For the filling:

1kg Nettles. 2 eggs. 250g white cheese. a splash of Veg oil, 150g butter, a pinch of Salt.

For a Vegan version you can use: Margarine, coconut or olive oil, vegan cheese or vegan cream cheese, with a splash of soya milk and olive oil for a creamy consistency)
You can add your favourite seasonings ie paprika, thyme, black pepper, ground nutmeg, finely chopped and fried onions, garlic or spring onions or chives

Let it rise in the refrigerator for 15 minutes.

Next, we divide the dough into half and open the two dough rolls as thin as possible.
Grease a good baking tray with veg oil. Lay the halves of the dough rolls down, sprinkling them with the butter you melted.

Method
Pour boiling water on nettles and leave for 5 minutes, then drain water.
Put chopped nettles in a container and mix them with grated or crumbled cheese and whisked eggs and your chosen seasoning
We put the filling in the baking tray where we have laid out one dough roll, lay the other dough roll on top, sprinkling with melted butter or oil, like a sandwich
Close the pie so that the filling does not come out.
Bake at 180*C for approx 45-50 minutes, checking regularly
NB Filo pastry cooks much quicker 25-30 minutes
Enjoy your meal 🙂
Vjollca H

For more information on the benefits of cooking with nettles see Luci Ackers https://www.lanternandlarks.co.uk/blog/27-food-and-drink/2799-why-the-world-is-suddenly-nuts-about-nettles#:~:text=Taste%3A%20Once%20cooked%2C%20nettle