Feta and Kale Börek (Print view)

Golden filo pastry filled with feta cheese and fresh kale. A savory Turkish-inspired tart for any occasion.

# 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 teaspoon ground black pepper
11 - 1/4 teaspoon nutmeg
12 - 1 tablespoon fresh dill, chopped
13 - 1/2 teaspoon sea salt, adjusted to taste

# Cooking Steps:

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 chopped kale, cooking until kale is wilted, about 3-5 minutes. Remove from heat and allow to 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 sea salt. Gently fold in the cooled kale mixture until well 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 layer.
06 - Cover with remaining 4 filo sheets, brushing each with olive oil and tucking in the edges to seal. Score the top gently into slices if desired.
07 - Bake for 30-35 minutes, or until the pastry is crisp and golden brown.
08 - Allow to cool for 10 minutes before slicing and serving.

# Expert Ideas:

01 -
  • It looks impressive but forgives every wrinkle and tear in the pastry.
  • The filling is creamy, tangy, and just earthy enough from the kale to feel virtuous.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Keep filo covered with a damp towel while you work or it dries out in seconds and becomes impossible to handle.
  • If your filling seems too wet, drain the cooked kale in a sieve and press out excess moisture before mixing.
  • Scoring the top before baking makes slicing clean and prevents the pastry from shattering into a million pieces.
03 -
  • Brush the top layer with a beaten egg yolk instead of oil for an extra glossy, bakery-style finish.
  • Add a pinch of red pepper flakes to the filling if you like a little heat sneaking up behind the creaminess.
  • Use a pizza cutter to slice through the baked börek cleanly without dragging the pastry.
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