Feta and Kale Börek (Printable)

Golden filo tart with feta cheese and seasonal kale, perfect for lunch or appetizers in just 55 minutes.

# 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, or to taste

# Directions:

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 wilted, 3-5 minutes. Remove from heat and 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 cooled kale mixture until evenly 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 kale and cheese filling evenly over filo base.
06 - Cover with remaining 4 filo sheets, brushing each with oil and tucking edges inward to seal. Score top gently into slices if desired.
07 - Bake for 30-35 minutes until pastry is crisp and golden brown.
08 - Cool for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • The contrast between crisp, golden pastry and creamy feta filling is deeply satisfying without feeling heavy.
  • It works just as well as a centerpiece for lunch as it does sliced thin for an appetizer at dinner parties.
  • You can prep the filling ahead and assemble it quickly when you're ready to bake.
  • Kale adds a slight bitterness that balances the richness of the cheese beautifully.
02 -
  • Always keep filo covered with a damp towel while you work, even if you step away for just a minute, or it will dry out and crack.
  • Don't skip cooling the kale mixture before adding it to the eggs, or you risk scrambling them and ending up with a grainy filling.
  • Brushing each layer with oil is non-negotiable, it's what creates those crisp, flaky layers that make börek so irresistible.
03 -
  • Use a pastry brush with natural bristles rather than silicone, it distributes the oil more evenly and doesn't tear the delicate filo.
  • If your filo sheets are larger than your dish, just fold or trim them to fit, there's no need to be precious about it.
  • Scoring the top before baking makes slicing much easier and also helps steam escape, which keeps the pastry crisp.
  • Taste your filling before you assemble, it should be slightly overseasoned because the pastry will mellow it out as it bakes.
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