parashkesave

Parashkesave is a traditional Albanian and Balkan dish consisting of layers of phyllo dough, often filled with cheese, spinach, or meat, and baked until golden brown. The name itself is derived from the Greek word for Friday, "paraskevi," as it was historically a common dish prepared on Fridays, particularly during Lent. The dish is widely popular across Albania, North Macedonia, Greece, and other parts of the Balkans, with regional variations in ingredients and preparation methods.

The base of parashkesave is phyllo dough, which is a very thin unleavened dough made from flour and water. This dough is typically brushed with oil or butter between layers to create a flaky and crispy texture when baked. The most common fillings include a mixture of feta cheese and eggs, or seasoned ground meat. Vegetarian versions often incorporate spinach, leeks, or other seasonal vegetables. Some recipes also include rice or herbs like mint and dill to enhance the flavor.

Preparation usually involves assembling the layers of phyllo and filling in a baking dish. The top layer is often scored or decorated before baking. The dish is then baked at a moderate temperature until the phyllo is puffed up and achieve a deep golden-brown color. Parashkesave can be served as a main course, appetizer, or side dish, and is often enjoyed hot or warm. Its versatility and comforting nature have made it a staple in many Balkan households and a popular item in restaurants throughout the region.