Pin It My neighbor knocked on the door one Saturday morning with a bag of kale from her garden, more than any one person should reasonably handle. I stood there in my pajamas, still holding my coffee, wondering what on earth I was going to do with all those dark, crinkled leaves. That afternoon, I remembered a pastry I'd had years ago at a tiny café tucked behind a market in Istanbul, layers of filo so thin they shattered at the first bite, and a filling that tasted like comfort and sunshine. I pulled out my filo sheets and started layering.
I served this to friends who came over for lunch on a drizzly Sunday, the kind of day when you want to stay inside and talk for hours. I sliced it at the table, and everyone went quiet for a moment, just the sound of forks on plates. One friend asked for the recipe before she even finished her piece. It's become my go to whenever I want to feed people something that feels special without spending the whole morning in the kitchen.
Ingredients
- Fresh kale (250 g): The star green here, it wilts down beautifully and adds an earthy sweetness that balances the salty feta.
- Onion (1 medium): Finely chopped and softened in olive oil, it brings a mellow sweetness that keeps the filling from tasting too sharp.
- Garlic (2 cloves): Minced and cooked just until fragrant, it adds warmth without overpowering the delicate layers.
- Feta cheese (200 g): Crumbled and tangy, this is the soul of the filling, so use a block of good quality feta if you can.
- Ricotta cheese (100 g): It softens the sharpness of the feta and makes the filling creamy and cohesive.
- Filo pastry (8 sheets): These fragile sheets turn crisp and golden, and even if they tear, they still taste perfect.
- Eggs (3 large): They bind everything together and give the filling a custardy texture once baked.
- Whole milk (100 ml): It loosens the egg mixture and helps create that tender, creamy interior.
- Olive oil (50 ml plus extra): Brushed between each filo layer, it's what makes the pastry shatter and shine.
- Black pepper (1/2 tsp): Just enough to add a gentle bite without competing with the feta.
- Nutmeg (1/4 tsp, optional): A whisper of warmth that makes the filling taste a little more mysterious.
- Fresh dill (1 tbsp, optional): Chopped and folded in, it adds a bright, herbal note that feels very Turkish.
- Sea salt (1/2 tsp): Adjust to taste, especially if your feta is already quite salty.
Instructions
- Preheat and Prep:
- Set your oven to 180°C (350°F) and lightly grease a 23 cm tart dish with olive oil. This keeps the bottom layer from sticking and makes serving so much easier later.
- Sauté the Greens:
- Heat a tablespoon of olive oil in a large skillet over medium heat, then cook the onion until it's soft and translucent, about 4 minutes. Add the garlic and kale, stirring until the kale wilts down into a glossy tangle, about 3 to 5 minutes, then remove from heat and let it cool slightly so it doesn't scramble the eggs.
- Mix the Filling:
- In a large bowl, whisk together the eggs, milk, and 50 ml olive oil until smooth. Stir in the feta, ricotta, black pepper, nutmeg, dill, and salt, then fold in the cooled kale mixture until everything is evenly combined.
- Layer the Filo Base:
- Lay one sheet of filo in the prepared dish, letting the edges hang over the sides, then brush it lightly with olive oil. Repeat with 3 more sheets, brushing each one and rotating them slightly so the overhanging edges are evenly distributed.
- Add the Filling:
- Spoon the kale and cheese mixture evenly over the filo base, smoothing it out gently with the back of a spoon.
- Top with More Filo:
- 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 before baking so it's easier to cut later.
- Bake Until Golden:
- Slide the tart into the oven and bake for 30 to 35 minutes, or until the pastry is crisp and deeply golden brown.
- Cool and Slice:
- Let the börek cool for 10 minutes before slicing, which gives the filling time to set and makes serving much neater.
Pin It The smell of this baking, buttery and savory and just faintly garlicky, is what makes people wander into the kitchen and start hovering near the oven. It's the kind of dish that turns an ordinary afternoon into something worth remembering. I've served it at picnics, dinner parties, and quiet weeknight meals, and it always feels like a small celebration.
What to Serve Alongside
I like to serve this with a simple salad of arugula, lemon juice, and shaved Parmesan, something bright and peppery to cut through the richness of the pastry. A glass of chilled Sauvignon Blanc or a crisp Assyrtiko works beautifully, or even a cold beer if that's more your style. If you're making it for a crowd, add a bowl of marinated olives and some roasted red peppers on the side.
How to Store and Reheat
Leftovers keep in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. To reheat, I put slices in a 160°C oven for about 10 minutes, which crisps up the filo again without drying out the filling. You can also eat it cold straight from the fridge, and honestly, it's still delicious that way, especially for breakfast with a strong cup of coffee.
Variations and Swaps
If you don't have kale, spinach or Swiss chard work just as well, and they wilt down even faster. For a spicy kick, I sometimes fold in a pinch of red pepper flakes with the filling. You can also swap the ricotta for cottage cheese if that's what you have on hand, just drain it a little first so the filling doesn't get too wet.
- Try adding crumbled cooked sausage or crispy bacon for a heartier version.
- Fold in some sun dried tomatoes or roasted red peppers for a sweeter, more Mediterranean flavor.
- Use whole wheat filo if you want a nuttier, more rustic texture.
Pin It This börek has become one of those recipes I return to when I want to feel like I'm taking care of people, even if it's just me and a quiet evening at home. It's proof that a little patience and a bag of unexpected kale can turn into something truly lovely.
Recipe Questions & Answers
- → Can I substitute the kale with other greens?
Yes, spinach or Swiss chard work wonderfully in place of kale. Simply wilt them the same way, and be sure to squeeze out excess moisture before adding to the filling.
- → How do I prevent the filo pastry from drying out?
Keep unused filo sheets covered with a damp kitchen towel while working. Brush each layer generously with olive oil to keep them moist and pliable during assembly.
- → Can I make this börek ahead of time?
Absolutely. Assemble the börek, cover tightly, and refrigerate for up to 24 hours before baking. You can also freeze it unbaked for up to 3 months; bake directly from frozen, adding 10-15 minutes to the cooking time.
- → What's the best way to reheat leftovers?
Reheat slices in a preheated oven at 160°C (320°F) for 10-12 minutes to restore the pastry's crispness. Avoid microwaving, as it will make the filo soggy.
- → Can I add meat to this börek?
Yes, cooked ground lamb or beef can be mixed into the filling for a heartier version. Sauté the meat with the onions and garlic before adding the kale.
- → What wine pairs well with this dish?
A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio complements the salty feta and earthy kale beautifully. A light rosé also works wonderfully.