Feta and Kale Börek (Printer-friendly)

Golden filo pastry filled with savory feta cheese and fresh kale, baked until crisp and delicious.

# 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, adjusted to taste

# How To Make It:

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, about 4 minutes. Add garlic and kale, cooking until kale is wilted, 3-5 minutes. Transfer to a plate to cool slightly.
03 - In a large bowl, whisk together eggs, milk, and 1.7 fl oz olive oil. Fold in feta cheese, ricotta cheese, black pepper, nutmeg, dill, and salt. Gently fold in the cooled kale mixture until evenly combined.
04 - Lay one filo sheet in the prepared dish, allowing edges to overhang the sides. Brush lightly with olive oil. Repeat with 3 additional sheets, brushing each with oil and rotating slightly between layers for even coverage.
05 - Spoon the kale and cheese filling evenly over the layered filo base.
06 - Cover filling with remaining 4 filo sheets, brushing each generously with oil. Tuck edges inward to seal the tart and create a finished border. Score the top gently into serving portions if desired.
07 - Bake for 30-35 minutes until the pastry is crisp and deep golden brown.
08 - Allow the börek to cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks impressively fancy but comes together with simple pantry staples and a little patience.
  • The contrast between crispy pastry and creamy filling is downright addictive.
  • It's just as good at room temperature, so you can make it ahead and not stress about timing.
  • Kale and feta balance each other perfectly without needing a lot of extra seasoning.
02 -
  • Filo dries out in seconds, so keep the unused sheets under a damp towel while you work or you'll end up with cracked pastry that won't cooperate.
  • Don't skip cooling the kale mixture before adding it to the eggs, or you'll end up with scrambled eggs instead of a smooth filling.
  • Brushing every single layer with oil matters, it's what creates those crispy, flaky sheets that shatter when you cut into them.
03 -
  • Use a pastry brush with natural bristles, it distributes oil more evenly and gently than silicone.
  • If your filo tears (and it will), just patch it with another piece and brush over it, no one will ever know once it's baked.
  • Scoring the top before baking makes slicing easier and gives the tart a more polished, bakery-like look.
  • Taste your filling before you assemble, feta varies in saltiness and you might want to adjust before it's too late.
Go Back