Fry the meat and chopped onions and season with salt, pepper and paprika powder.
Mix the milk and oil together, ideally in a spray bottle.
Now spray two sheets of dough with the milk-oil mixture, lay them on top of each other and spread some minced meat on the long side (approx. 2-3 tablespoon per sheet). Now roll up the pastry sheet, shape it into a snail and place it in the middle of an oiled baking sheet or Tepsi. Wrap the other pieces around this screw until the tray is full or the dough is used up.
Now moisten the top with the milk-oil mixture and bake in the preheated oven at 250 ° C until the strudel has turned a nice golden brown color. This takes about 15-20 minutes. It is essential to also check the underside. If it is still too light here, move the sheet down one rail and cover the top with aluminum foil.
Now sprinkle the strudel straight from the oven with a little cold water (approx. 3-4 tablespoon) and cover with a kitchen towel. Let rest for at least 15 minutes and then serve.
The recipe makes a tray or Tepsi and is enough for two to four people, depending on how hungry you are.
It is important that you use yufka leaves for baklava, not the type for börek. These are simply too thick for Albanian Pite / Byrek.
Can also be made with any other pite filling, e.g. spinach and feta cheese, spring onions with feta or sour cream, pure leek or with sour cream, white cabbage etc.
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