Save The smell of buttery filo crisping in the oven is something I never get tired of. I picked up this börek habit after a neighbor brought one to a potluck, and I couldn't stop thinking about the way the cheese and greens melted together inside those shattering layers. I'd never worked with filo before that week, and honestly, my first attempt looked more like a crumpled map than a tart. But the taste made up for everything, and I've been tweaking it ever since.
I made this for a small lunch gathering once, and someone asked if I'd ordered it from a bakery. That moment made all the nervousness about working with filo worth it. The tart sat on the table, golden and glowing, and people kept going back for seconds. It felt good to serve something that tasted like effort but didn't actually steal my morning.
Ingredients
- Fresh kale (250 g, stems removed, chopped): Use curly or Tuscan kale, whichever you find freshest, and make sure to really squeeze out any moisture after cooking so the pastry stays crisp.
- Onion (1 medium, finely chopped): A yellow onion works best here for a mild sweetness that doesn't overpower the greens.
- Garlic (2 cloves, minced): Fresh garlic adds a gentle warmth that wakes up the whole filling without shouting.
- Feta cheese (200 g, crumbled): Go for a block of feta you crumble yourself, it tastes saltier and creamier than pre-crumbled versions.
- Ricotta cheese (100 g): This smooths out the feta's sharpness and makes the filling hold together beautifully.
- Filo pastry (8 sheets): Keep it covered with a damp towel while you work, it dries out faster than you think.
- Eggs (3 large): They bind everything and add richness to the custard-like center.
- Whole milk (100 ml): A splash of milk makes the filling tender and helps the eggs cook evenly.
- Olive oil (50 ml plus extra for brushing): Use a mild, fruity olive oil for brushing the filo, it adds flavor and helps the layers crisp up.
- Black pepper (1/2 tsp ground): Freshly cracked pepper gives a little bite that cuts through the richness.
- Nutmeg (1/4 tsp, optional): Just a whisper of nutmeg makes the whole thing feel cozy and a little mysterious.
- Fresh dill (1 tbsp chopped, optional): Dill and feta are old friends, and a handful of this herb brightens every bite.
- Sea salt (1/2 tsp, adjust to taste): Taste your feta first, some brands are saltier than others and you might not need much extra.
Instructions
- Get the oven ready:
- Preheat your oven to 180°C (350°F) and lightly grease a 23 cm tart dish with olive oil. A little oil on a paper towel works perfectly for this.
- Cook the greens:
- Heat a tablespoon of olive oil in a large skillet over medium heat, then add the onion and cook until it's soft and sweet, about 4 minutes. Toss in the garlic and kale, stirring until the kale wilts down and smells fragrant, another 3 to 5 minutes, then take it off the heat and let it cool a bit.
- 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 combined.
- Layer the base:
- Lay one sheet of filo in your greased 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 overhang is even all around.
- Add the filling:
- Spoon the kale and cheese mixture evenly over the filo base, spreading it gently to the edges. Try not to press down too hard so the pastry stays light.
- Top and seal:
- Cover the filling with the remaining 4 filo sheets, brushing each with oil as you go, then tuck the overhanging edges down into the sides of the dish to seal everything in. If you like, score the top gently with a knife to mark serving slices.
- Bake until golden:
- Slide the tart into the oven and bake for 30 to 35 minutes, until the pastry is crisp and deeply golden. The kitchen will smell incredible.
- Cool and serve:
- Let the börek cool for 10 minutes before slicing. This helps the filling set and makes cutting much cleaner.
Save The first time I served this to my family, my sister said it reminded her of something our grandmother might have made, even though she never did. I think it's because the dish feels old and generous, like someone put thought into it. It's become my go-to for Sunday lunches when I want to feel like I'm taking care of people without spending all day in the kitchen.
Swaps and Substitutions
If kale isn't your thing, spinach or Swiss chard work just as well and cook down even faster. I've also used a mix of greens when I had bits of this and that in the fridge, and it turned out great. For a little heat, try adding a pinch of red pepper flakes to the filling, it gives just enough kick without taking over. If you can't find ricotta, cottage cheese blended smooth will do the same job of mellowing out the feta.
Serving Suggestions
This börek is lovely on its own, but I usually serve it with a simple side salad dressed in lemon and olive oil. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, though sparkling water with a slice of lemon works just as well. I've also packed slices of this for picnics, and it holds up perfectly at room temperature, which makes it a dream for potlucks or lazy outdoor meals.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, covered tightly with foil or in an airtight container. I like to reheat slices in a 160°C oven for about 10 minutes to bring back some of that crispness, though honestly, I've eaten it cold straight from the fridge more than once and enjoyed every bite. You can also freeze baked slices wrapped individually, then reheat them from frozen in a moderate oven.
- Let the börek cool completely before storing to avoid soggy pastry.
- Wrap individual portions if you plan to grab and go throughout the week.
- Reheat in the oven, not the microwave, to keep the filo crisp and golden.
Save This börek has become one of those recipes I turn to when I want something that feels special but doesn't ask too much of me. It's forgiving, beautiful, and always makes people happy.
Questions & Answers
- → Can I substitute the kale with other greens?
Yes, spinach, Swiss chard, or collard greens work beautifully as alternatives to kale in this börek.
- → How do I prevent the filo pastry from drying out?
Keep unused filo sheets covered with a damp kitchen towel while working to maintain moisture and flexibility.
- → Can I prepare this börek ahead of time?
Absolutely. Assemble the börek, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cold.
- → What can I serve alongside this börek?
A crisp green salad, tzatziki sauce, or roasted vegetables pair wonderfully with this savory pastry.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 160°C to restore crispness.
- → Can I freeze the börek?
Yes, freeze unbaked or baked börek for up to 2 months. Bake from frozen, adding 10-15 minutes to the cooking time.