Byrek with leeks and lactose-free ricotta

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

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

Clean and finely chop 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. Start by rolling out each ball with a rolling pin, then continue with your hands until you get an extremely thin and almost transparent sheet.

Spread a small amount of filling evenly over the sheet and roll it up on itself, starting from the longest side. Arrange the rolled dough on an oiled baking tray, creating a spiral that starts from the center and moves outward. Repeat the process until both the dough and filling are used up.

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

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