hand. The final form can be small, individual triangles, especially from street vendors called 'Byrektore' which sell byrek and other traditional pastries and drinks. It can also be made as one large byrek that is cut into smaller pieces. There are different regional variations of byrek. It can be served cold or hot. The most common fillings include: cheese (especially gjizë, salted curd cheese), ground meat and onions (ragù style filling), spinach and eggs, milk and eggs with pre-baked dough layers, but it can also be made with tomato and onions, peppers and beans, potato or a sweet filling of pumpkin, nettles (known as byrek me hithra), or kidney beans (popular in winter). Lakror is an Albanian pie dish from southern Albania. The pie is sometimes called a type of byrek pastry. Lakror is generally filled with a variety of greens or meats. Another related dish is Fli, typical from the North of Albania and Kosovo. It is made up of layers of a flour and water batter, cream and butter. Traditionally, it is baked on embers like lakror. Bosnia and Herzegovina In 2012, Lonely Planet included the Bosnian burek in their "The World's Best Street Food" book. Eaten for any meal of the day, in Bosnia and Herzegovina the burek is a meat-filled pastry, traditionally rolled in a spiral and cut into sections for serving. The same spiral filled with cottage cheese is called sirnica, with spinach and cheese zeljanica, with potatoes krompiruša, and all of them are generically referred to as pita. Eggs are used as a binding agent when making sirnica and zeljanica. Bulgaria The Bulgarian version of the pastry, locally called byurek (Cyrillic: ), is typically regarded as a variation of banitsa (), a similar Bulgarian dish. Bulgarian byurek is a type of banitsa with sirene cheese, the difference being that byurek also has eggs added. In Bulgarian, byurek has also come to be applied to other dishes similarly prepared with cheese and eggs, such as chushka byurek (), a peeled and roasted pepper filled with cheese, and tikvichka byurek (), blanched or uncooked bits of squash with eggs filling. Greece In Greece, boureki or bourekaki, and Cyprus poureki (, in the Greek dialects of the island) are small pastries made with phyllo dough or with pastry crust. Pastries in the börek family are also called pita (pie): tiropita, spanakopita, and so on. Galaktoboureko is a