Feta and Kale Börek

The smell of filo crisping in the oven always pulls me back to a cold Saturday morning when I decided to finally tackle börek after months of staring at a stack of filo in my freezer. I had kale wilting in the crisper and a hunk of feta that needed using, so I threw caution to the wind and layered pastry like I was wrapping a very delicate gift. The kitchen filled with that unmistakable buttery, salty warmth, and when I pulled the first slice out, golden and crackling, I realized I'd stumbled onto something I'd be making over and over. It wasn't fancy or fussy, just honest and deeply satisfying.

I made this for a friend who swore she didn't like kale, and I watched her go back for a second slice without a word. She finally admitted it was the feta and the crispy pastry that won her over, but I knew the kale had done its quiet work too. That night, I learned that sometimes the best way to serve something is wrapped in enough butter and cheese that no one asks questions. We ate it warm with a simple tomato salad, and she left with the recipe scribbled on the back of a grocery receipt.

Ingredients

• Fresh kale (250 g): Remove the tough stems and chop the leaves roughly, they'll wilt down significantly and add an earthy backbone to the filling.
• Medium onion (1): Finely chopped onion builds sweetness and depth, make sure to cook it until it's soft and translucent so it melts into the filling.
• Garlic (2 cloves): Minced garlic adds a sharp, aromatic note that balances the richness of the cheeses.
• Feta cheese (200 g): Crumbled feta brings salty, tangy punch, and it's the star of the filling, so use a good quality block and crumble it yourself.
• Ricotta cheese (100 g): Ricotta smooths everything out and adds creaminess without overwhelming the feta's sharpness.
• Filo pastry (8 sheets): Keep filo covered with a damp towel while you work, it dries out fast and becomes impossible to handle.
• Large eggs (3): Eggs bind the filling and give it structure, whisked well with the milk and oil for a cohesive custard.
• Whole milk (100 ml): Milk enriches the filling and helps the eggs set without becoming rubbery.
• Olive oil (50 ml plus extra): Use a good quality olive oil for brushing the filo, it adds flavor and helps the layers crisp up beautifully.
• Ground black pepper (1/2 tsp): Freshly ground pepper adds a gentle heat that wakes up the filling.
• Nutmeg (1/4 tsp, optional): A whisper of nutmeg brings warmth and a subtle complexity that plays well with greens and cheese.
• Fresh dill (1 tbsp, optional): Chopped dill adds a bright, herbal note that feels very traditional and fresh.
• Sea salt (1/2 tsp): Taste as you go, feta is already salty, so you may need less than you think.

Instructions

Get the oven ready:

Preheat your oven to 180°C (350°F) and lightly grease a 23 cm tart or pie dish with olive oil. This helps the bottom layers crisp without sticking.

Cook the greens:

Heat a tablespoon of olive oil in a large skillet over medium heat, then sauté the onion until it's soft and translucent, about 4 minutes. Add the garlic and kale, stirring until the kale wilts down and smells fragrant, about 3 to 5 minutes, then remove from heat and let it cool slightly so it doesn't scramble the eggs later.

Mix the filling:

In a large bowl, whisk together the eggs, milk, and 50 ml olive oil until smooth. Stir in the crumbled feta, ricotta, black pepper, nutmeg, dill, and salt, then fold in the cooled kale mixture until everything is evenly distributed.

Layer the base:

Lay one sheet of filo in the prepared dish, letting the edges hang over the sides, then brush it lightly with olive oil. Repeat with 3 more sheets, brushing each one and rotating them slightly so the edges fan out and cover the dish evenly.

Add the filling:

Spoon the kale and cheese filling over the filo base, spreading it out evenly with the back of a spoon. Make sure it reaches the edges so every slice has a good amount of filling.

Top and seal:

Cover the filling with the remaining 4 filo sheets, brushing each one with oil and tucking the edges down into the dish to seal the tart. If you like, score the top gently into slices with a sharp knife so it's easier to cut later.

Bake until golden:

Slide the dish into the oven and bake for 30 to 35 minutes, or until the pastry is crisp and deeply golden brown. The smell will tell you when it's ready.

Rest and serve:

Let the börek cool for 10 minutes before slicing, this helps the filling set and makes it easier to serve without everything sliding apart.

Save

One evening I brought this to a potluck and set it down next to a dozen other dishes, and by the end of the night, the pan was scraped clean. A neighbor asked if it was hard to make, and I told her the truth, it looks like you tried, but it's mostly just layering and trust. She smiled and said that was the best kind of recipe, the kind that makes you look good without the stress.

Choosing Your Greens

Kale works beautifully here because it holds its texture and doesn't release too much water, but I've swapped in spinach and Swiss chard with great results. If you use spinach, make sure to squeeze out the excess moisture after wilting, or your filling will turn soupy. Chard has a slightly sweeter flavor and tender stems you can chop and toss in with the leaves. Whatever green you choose, just make sure it's well dried and cooled before mixing it into the eggs and cheese.

Serving Suggestions

I love serving this warm or at room temperature with a bright, lemony salad on the side, something with arugula, cherry tomatoes, and a sharp vinaigrette. A glass of crisp white wine like Sauvignon Blanc cuts through the richness and makes the whole meal feel a little special. Leftovers reheat surprisingly well in a hot oven, the filo crisps back up and the filling stays creamy. It's also lovely for breakfast the next day with a dollop of yogurt and a drizzle of honey.

Make Ahead and Storage

You can assemble the entire börek, cover it tightly with plastic wrap, and refrigerate it for up to a day before baking, just add a few extra minutes to the baking time if it's going in cold. Once baked, it keeps in the fridge for up to three days, though the pastry will soften a bit. I've also frozen unbaked börek successfully, wrap it well in plastic and foil, then bake from frozen at the same temperature for about 45 to 50 minutes.

• Let it come to room temperature for 15 minutes before baking if you have time, it helps it cook more evenly.
• Reheat leftovers in a 180°C oven for 10 minutes to bring back the crispness.
• If freezing, label it clearly with the date and baking instructions so future you doesn't have to guess.

Save

This börek has become my go to whenever I want something that feels generous and homemade without spending all day in the kitchen. It's the kind of dish that makes people lean back in their chairs and sigh, and that's really all you can ask for.

Questions & Answers for Recipes

→ Can I prepare the börek ahead of time?

Yes, you can assemble the börek up to 24 hours in advance and refrigerate it covered. Brush with oil and bake when ready to serve, adding 5-10 extra minutes to the cooking time if baking from cold.

→ What can I substitute for kale?

Spinach and Swiss chard work perfectly as alternatives to kale. You can also use a combination of leafy greens. Just ensure they're wilted and excess moisture is squeezed out before mixing with the cheese.

→ How do I prevent the filo pastry from drying out?

Keep unused filo sheets covered with a damp kitchen towel while working. Brush each layer generously with olive oil to keep the pastry moist and create that signature crispy, golden finish.

→ Can I freeze leftover börek?

Yes, börek freezes well for up to 3 months. Wrap individual portions tightly in plastic wrap and foil. Reheat from frozen in a 180°C oven for 20-25 minutes until heated through and crispy.

→ What should I serve with this börek?

A crisp green salad with lemon vinaigrette complements the rich, savory filling beautifully. For drinks, try a chilled Sauvignon Blanc or a refreshing ayran (Turkish yogurt drink) for an authentic pairing.

→ How do I know when the börek is fully cooked?

The börek is ready when the top is deep golden brown and crispy to the touch. The edges should be well-browned, and the filling should be set when you gently shake the dish.