Feta and Kale Börek (Printable Version)

Crisp golden filo tart filled with savory feta cheese and seasonal kale, perfect for lunch or as an appetizer.

# What You'll Need:

→ Vegetables

01 - 8.8 oz fresh kale, stems removed, chopped
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 7 oz feta cheese, crumbled
05 - 3.5 oz ricotta cheese

→ Pastry

06 - 8 sheets filo pastry

→ Wet Ingredients

07 - 3 large eggs
08 - 3.4 fl oz whole milk
09 - 1.7 fl oz olive oil, plus extra for brushing

→ Herbs & Spices

10 - 1/2 tsp ground black pepper
11 - 1/4 tsp nutmeg
12 - 1 tbsp fresh dill, chopped
13 - 1/2 tsp sea salt

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9-inch tart or pie dish with olive oil.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté onion until soft and translucent, approximately 4 minutes. Add minced garlic and kale, cooking until kale is wilted, about 3-5 minutes. Remove from heat and cool slightly.
03 - In a large bowl, whisk together eggs, milk, and 1.7 fl oz olive oil. Stir in crumbled feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture until fully combined.
04 - Lay one sheet of filo in the prepared dish, allowing edges to overhang slightly. Brush lightly with olive oil. Repeat with 3 additional sheets, brushing each with oil and rotating slightly for even coverage.
05 - Spoon the kale and cheese filling evenly over the filo base, distributing filling to all corners.
06 - Cover filling with remaining 4 filo sheets, brushing each sheet with oil and tucking in the edges to seal the tart completely. Score the top gently into portions if desired.
07 - Bake for 30-35 minutes, or until pastry is crisp and golden brown.
08 - Allow börek to cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The filo gets shatteringly crisp while the filling stays creamy and rich, giving you that perfect contrast in every bite.
  • It looks impressive but is surprisingly forgiving, even if your filo tears or your layers aren't perfect.
  • You can make it ahead, refrigerate it unbaked, and pop it in the oven when guests arrive.
  • It uses simple ingredients you probably already have, plus whatever greens are hanging out in your fridge.
02 -
  • Keep your filo covered with a damp towel at all times, even a minute of exposure to air will make it brittle and impossible to work with.
  • Don't skip the cooling step after wilting the kale, adding hot greens directly to the eggs will scramble them and ruin the texture of your filling.
  • If your filo tears, don't panic, just patch it with another piece and brush with oil, no one will see it once it bakes.
  • Taste your filling before assembling, feta varies wildly in saltiness, so adjust the salt accordingly.
03 -
  • Use a pastry brush to apply olive oil in thin, even layers, too much oil makes the filo greasy and heavy instead of crisp and light.
  • Rotate your baking dish halfway through if your oven has hot spots, this ensures even browning and prevents one side from getting too dark.
  • Let the börek rest for the full 10 minutes before cutting, it may be tempting to dive in, but the filling needs time to set or it will ooze everywhere.
  • If you want extra flavor, brush the top layer with a beaten egg yolk mixed with a teaspoon of water before baking for a glossy, golden finish.
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