Feta and Kale Börek (Printable Version)

Golden filo pastry filled with feta cheese, ricotta, and wilted kale—a Turkish-inspired vegetarian delight.

# 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 - 0.5 tsp ground black pepper
11 - 0.25 tsp nutmeg
12 - 1 tbsp fresh dill, chopped
13 - 0.5 tsp sea salt

# 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, approximately 4 minutes. Add garlic and kale, cooking until kale is completely 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 feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture until well combined.
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. Gently score the top 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 Tips:

01 -
  • The filo gets shatteringly crisp while the filling stays soft and tangy.
  • It works just as well for a weeknight dinner as it does for a gathering.
  • You can prep the filling ahead and assemble it right before baking.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • If your filo tears while layering, just patch it with another piece and brush with oil, no one will notice once it bakes.
  • Don't skip cooling the kale mixture before adding it to the eggs or you'll end up with scrambled bits in your filling.
  • Brushing every single filo layer with oil is what creates those crisp, flaky sheets, so don't rush this step.
03 -
  • Always keep your filo covered with a damp towel while you work, even a few minutes of air exposure will make it brittle and impossible to handle.
  • Use a sharp knife to score the top before baking, it makes slicing through the crisp layers much cleaner and prevents the pastry from shattering.
  • Let the börek rest for at least 10 minutes after baking so the filling firms up, cutting into it too soon will make it look messy.
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