Save to Pinterest The smell of butter and herbs wafting from a neighborhood bakery in Athens first made me curious about börek. I didn't try making it myself until years later, on a rainy Sunday when I had a bundle of kale wilting in the fridge and a box of filo I'd bought on a whim. The pastry crackled perfectly in the oven, and the filling turned out richer and creamier than I expected. It became one of those recipes I reach for whenever I want something that feels impressive but doesn't require much fuss.
I once brought this to a potluck where half the guests were vegetarian and the other half skeptical of anything green. By the end of the night, the dish was empty and three people had asked for the recipe. One friend admitted she'd never liked kale before but couldn't stop eating it wrapped in buttery, golden layers. That's when I realized this börek had the rare ability to convert people.
Ingredients
- Fresh kale (250 g): Remove the tough stems completely or the filling will be chewy, and chop the leaves into bite-sized pieces so they distribute evenly.
- Onion (1 medium): Cooking it until soft and sweet mellows its sharpness and adds a gentle base flavor to the filling.
- Garlic (2 cloves): Fresh garlic makes all the difference here, adding warmth without overpowering the cheese.
- Feta cheese (200 g): Use a good quality block feta and crumble it yourself for the best texture and saltiness.
- Ricotta cheese (100 g): This keeps the filling creamy and prevents it from becoming too crumbly or dry.
- Filo pastry (8 sheets): Keep it covered with a damp towel while you work or it will dry out and crack.
- Eggs (3 large): They bind everything together and give the filling structure once baked.
- Whole milk (100 ml): Adds moisture and richness to the custard-like base.
- Olive oil (50 ml plus extra): Brushing each filo layer with oil is what creates those crisp, golden sheets.
- Black pepper (1/2 tsp): Freshly ground pepper adds a subtle bite that balances the creamy cheese.
- Nutmeg (1/4 tsp, optional): A tiny hint of nutmeg brings warmth and depth without being obvious.
- Fresh dill (1 tbsp, optional): If you have it, dill adds a bright, herbal note that feels authentically Turkish.
- Sea salt (1/2 tsp): Taste your feta first, as some brands are saltier than others.
Instructions
- Preheat and Prep:
- Set your oven to 180°C (350°F) and lightly grease a 23 cm tart dish with olive oil. This ensures the bottom layer of filo won't stick.
- Cook the Greens:
- Heat a tablespoon of olive oil in a large skillet over medium heat, then sauté the onion until it turns soft and translucent, about 4 minutes. Toss in the garlic and kale, stirring until the kale wilts down completely, around 3 to 5 minutes, then remove from heat and let it cool slightly so it doesn't scramble the eggs later.
- 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 the prepared dish, letting the edges hang over the sides, and brush it lightly with olive oil. Repeat with 3 more sheets, brushing each one and rotating them slightly so the overhang is evenly distributed.
- Add the Filling:
- Spoon the kale and cheese mixture over the filo base, spreading it out evenly with the back of a spoon.
- Top and Seal:
- Cover the filling with the remaining 4 filo sheets, brushing each with oil and tucking in the edges to seal the tart. If you like, score the top gently into slices to make serving easier later.
- Bake:
- Place the tart in the oven and bake for 30 to 35 minutes, or until the pastry is crisp and deeply golden brown.
- Cool and Serve:
- Let the börek cool for 10 minutes before slicing. This helps the filling set and makes clean cuts much easier.
Save to Pinterest One evening, I made this for my sister who claimed she hated all things leafy and green. She ate two slices without saying a word, then asked if I'd teach her how to make it. We spent the next weekend in my kitchen, layering filo and laughing about how she used to hide vegetables under her napkin as a kid. That börek became her signature dish at family dinners.
Serving Suggestions
This börek shines on its own, but I love pairing it with a simple arugula salad dressed in lemon and olive oil. The peppery greens and bright acidity cut through the richness of the cheese and pastry. A glass of chilled Sauvignon Blanc or a light rosé makes it feel like a proper meal, especially on a warm evening when you want something satisfying but not heavy.
Make Ahead and Storage
You can prepare the filling up to a day in advance and store it covered in the fridge, which makes assembly much faster when you're ready to bake. The baked börek keeps well in the fridge for up to three days, and I actually think it tastes better after the flavors have had time to settle. Reheat slices in a 160°C oven for about 10 minutes to crisp up the pastry again.
Variations and Swaps
If kale isn't your thing, spinach or Swiss chard work beautifully and cook down even faster. For a bit of heat, I sometimes add a pinch of red pepper flakes to the filling, which gives it a gentle warmth without overwhelming the other flavors. You can also swap the dill for parsley or mint, depending on what you have growing or what mood you're in.
- Try adding crumbled goat cheese instead of ricotta for a tangier, creamier filling.
- Brush the top layer with melted butter instead of olive oil for an even richer, more indulgent crust.
- Serve it at room temperature for picnics or lunch boxes, it travels well and doesn't need reheating.
Save to Pinterest This börek has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it finds a place in your kitchen too, whether you're feeding a crowd or just treating yourself to something warm and golden on a quiet night.
Questions & Answers
- → Can I use frozen filo pastry for this börek?
Yes, frozen filo pastry works perfectly. Thaw it in the refrigerator overnight and bring to room temperature before using to prevent tearing.
- → What can I substitute for kale in this filling?
Spinach, Swiss chard, or collard greens make excellent alternatives. Adjust cooking time as spinach wilts faster than kale.
- → How do I prevent the filo pastry from drying out?
Keep unused filo sheets covered with a damp tea towel while working. Brush each layer generously with olive oil to maintain moisture and crispness.
- → Can I prepare this börek ahead of time?
Yes, assemble the tart up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Bake just before serving for best results.
- → How should I store leftover börek?
Store covered in the refrigerator for up to 3 days. Reheat in a 160°C oven for 10-15 minutes to restore crispness.
- → What makes this börek vegetarian-friendly?
This version contains only vegetables, cheese, eggs, and filo pastry—no meat or fish. It's a hearty vegetarian main dish packed with protein from the cheeses and eggs.