Feta and Kale Börek (Printable Version)

Golden filo pastry filled with savory feta cheese and seasonal kale, ideal for lunch or appetizers.

# What You 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, adjust 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 the onion until soft and translucent, about 4 minutes. Add garlic and kale, cooking until kale is wilted, approximately 3-5 minutes. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk together eggs, milk, and 1.7 fl oz olive oil. Stir in feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture until evenly distributed.
04 - Lay one sheet of filo in the prepared dish, allowing edges to overhang. 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.
06 - Cover with the remaining 4 filo sheets, brushing each with oil and tucking in the edges to seal the tart. 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 Advice:

01 -
  • The contrast between crisp, flaky pastry and creamy, tangy filling is absolutely irresistible.
  • It looks like you spent hours on it, but the actual work is simple and forgiving.
  • Kale adds an earthy sweetness that balances the salty feta in a way spinach never quite does.
  • It tastes just as good at room temperature, making it perfect for packed lunches or picnics.
02 -
  • Keep the filo covered with a damp towel at all times while you're working or it will dry out and crack before you can use it.
  • Taste your feta before adding salt to the filling, some varieties are incredibly salty and you may not need any extra at all.
  • Let the kale mixture cool before folding it into the eggs or the heat will scramble them and ruin the texture.
  • Don't skip the resting time after baking, cutting too soon will make the filling ooze out instead of slicing cleanly.
03 -
  • Work quickly with filo but don't panic if a sheet tears, just patch it with another piece and brush with oil, it'll disappear once baked.
  • Brush the top layer generously with oil before baking, this is what gives you that deep golden, shatteringly crisp finish.
  • Let the börek rest for a full 10 minutes after baking, patience here makes all the difference in clean, beautiful slices.
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