Feta and Kale Börek

The smell of olive oil hitting hot filo always brings me straight back to that cramped kitchen in London, where my flatmate taught me how to layer pastry without tearing it to shreds. She was Greek, I was clueless, and together we made börek that was more patchwork than pretty. But it tasted like butter and salt and everything good, and I've been hooked ever since.

I made this for a spring picnic once, slicing it into wedges and wrapping them in tea towels still warm from the oven. Everyone thought I'd been up since dawn, but really it had taken less than an hour start to finish. No one needed to know how simple it was.

Ingredients

• Fresh kale: Use the darker, crinkly kind and strip the stems completely or they'll turn chewy and bitter when cooked.
• Feta cheese: Greek or Bulgarian feta works best here, salty and crumbly, not the creamy stuff in brine that turns soggy.
• Ricotta cheese: This softens the sharpness of the feta and binds the filling without weighing it down.
• Filo pastry: Thaw it overnight in the fridge, never at room temperature, or it'll stick together in a useless clump.
• Eggs and milk: These create a custard-like texture that holds everything together and puffs slightly as it bakes.
• Olive oil: Brushing between layers is non-negotiable, it's what makes the pastry shatter when you bite into it.
• Onion and garlic: Cook them low and slow until they're sweet, not sharp, or they'll overpower the delicate greens.
• Black pepper and nutmeg: Just a whisper of nutmeg makes the whole thing taste warmer and more rounded.
• Fresh dill: Optional, but it adds a bright, grassy note that cuts through all that richness.

Instructions

Prep the oven and dish:

Preheat to 180°C and grease your tart dish generously with olive oil so the bottom layers don't stick. A little extra oil now saves you from scraping later.

Cook the greens:

Heat olive oil in a large skillet and soften the onion until it's translucent and sweet, then add garlic and kale, stirring until everything wilts down into a dark, glossy heap. Let it cool or the eggs will scramble when you mix them in.

Make the filling:

Whisk eggs, milk, and olive oil in a large bowl, then fold in both cheeses, the cooled kale mixture, and all your seasonings. Taste it now and adjust the salt, remembering feta is already salty.

Layer the base:

Lay one filo sheet in the dish, letting the edges drape over the sides, brush with oil, then repeat with three more sheets, rotating each one slightly for even coverage. Don't worry about tears, they'll disappear under the filling.

Add the filling:

Spoon the kale and cheese mixture evenly over the filo base, smoothing it gently with the back of a spoon. Try not to press too hard or you'll compact the pastry underneath.

Top and seal:

Cover with the remaining four filo sheets, brushing each with oil and tucking the edges down into the sides of the dish to seal everything in. Score the top lightly with a sharp knife if you want clean slices later.

Bake:

Slide it into the oven for 30 to 35 minutes, until the pastry is crisp, golden, and crackling at the edges. The smell will tell you when it's ready.

Rest and serve:

Let it sit for 10 minutes before slicing or the filling will ooze everywhere. Patience here is worth it.

Pin it

The first time I served this to my mum, she asked for the recipe twice, which is her way of saying she loved it. She made it the following weekend for her book club and reported back that everyone had seconds. That's when I knew it was a keeper.

Choosing Your Greens

Kale is traditional here, but I've used spinach when kale wasn't in season and it worked beautifully. Swiss chard is another good swap, though it has a slightly earthier, beetroot-like flavor that some people love and others find too strong. Whatever green you choose, make sure it's bone dry after cooking or your börek will turn soggy in the middle.

Serving Suggestions

This pairs beautifully with a simple green salad dressed in lemon and olive oil, or a bowl of thick Greek yogurt with a drizzle of honey and a pinch of za'atar. I've also served it cold at summer lunches with roasted red peppers and olives on the side. A crisp white wine like Sauvignon Blanc or a cold glass of retsina makes it feel like a proper meal.

Storage and Reheating

Leftovers keep in the fridge for up to three days, wrapped tightly in foil. Reheat slices in a 160°C oven for about 10 minutes to crisp the pastry back up, microwaving turns it limp and sad. You can also freeze unbaked börek, wrap it well and bake straight from frozen, adding an extra 10 minutes to the cooking time.

• Let it cool completely before wrapping or condensation will make the pastry soggy.
• Freeze individual slices for quick weeknight dinners.
• Always reheat in the oven, never the microwave, for that crisp golden finish.

Pin it

This börek has become my go-to for when I want to cook something that feels special without spending the whole afternoon in the kitchen. It never fails to impress, and honestly, that's exactly what I need sometimes.

Recipe FAQs

→ Can I substitute the kale with other greens?

Yes, spinach or Swiss chard work beautifully as alternatives to kale. Both will provide a similar texture and pair wonderfully with the feta and ricotta filling.

→ 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 maintain moisture and achieve that golden, crispy texture.

→ Can I make this börek ahead of time?

Absolutely. Assemble the börek completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.

→ What can I serve alongside this börek?

A fresh Mediterranean salad with cucumber, tomatoes, and lemon dressing pairs perfectly. A dollop of Greek yogurt on the side also complements the savory flavors beautifully.

→ How should I store leftovers?

Store cooled börek in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 10-15 minutes to restore the pastry's crispness.

→ Can I freeze this börek?

Yes, freeze either unbaked or baked börek. Wrap tightly in plastic wrap and foil. Bake from frozen, adding 15-20 minutes to the cooking time, or thaw overnight before reheating.