Feta and Kale Börek (Printable Version)

Golden filo pastry filled with feta cheese, ricotta, and fresh kale. A Turkish-inspired vegetarian main dish.

# 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

# Cooking Steps:

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, about 3-5 minutes. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk 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.
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 - Let cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The contrast between crispy golden pastry and creamy filling is pure comfort in every bite.
  • It looks impressive but comes together faster than you think, even on a lazy weekend.
  • Leftovers taste just as good cold the next day, straight from the fridge.
  • You can swap the greens based on whatever is in season or on sale.
02 -
  • Keep your filo covered with a barely damp towel at all times or the sheets will dry out and crack before you can use them.
  • Do not skip the cooling step after wilting the kale, adding hot greens to raw eggs will scramble them instantly and ruin your filling.
  • Brush every single filo layer with oil, even if it feels like too much, because that is what creates the flaky crispness.
  • If your filo tears while layering, just patch it with another piece and brush over it, no one will notice once it bakes.
03 -
  • Rotate your baking dish halfway through the oven time so the börek browns evenly on all sides.
  • Use a pastry brush with natural bristles instead of silicone, it distributes the oil more gently without tearing delicate filo.
  • Let your filling come to room temperature before assembling if you have time, it spreads more easily and the filo does not get soggy from condensation.
  • Score the top layer before baking if you want clean slices, cutting through baked filo can shatter the whole thing.
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