Feta and Kale Börek (Printable)

Golden filo tart with savory feta cheese and fresh kale, baked until crisp and delicious.

# 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 teaspoon ground black pepper
11 - 1/4 teaspoon nutmeg
12 - 1 tablespoon fresh dill, chopped
13 - 1/2 teaspoon sea salt

# 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 the 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 Tips:

01 -
  • The filo shatters into a thousand golden shards when you cut into it, and that first bite is pure theater.
  • It tastes impressive but comes together faster than you think, even if your filo tears a little.
  • You can make it ahead and serve it warm or at room temperature, which saves you on busy days.
  • The combination of creamy feta and earthy kale feels indulgent and virtuous at the same time.
02 -
  • Keep your filo covered with a damp towel while you work, or it dries out and cracks faster than you can layer it.
  • Don't skip the cooling step after sautéing the kale, or the heat will start cooking the eggs too early and you'll end up with a grainy filling.
  • If your filo tears, just patch it with another piece and brush with oil, no one will ever know once it bakes.
03 -
  • Brush each filo layer generously with oil, it's what makes the pastry shatter into those impossibly crisp shards.
  • Let the börek rest for a full 10 minutes after baking, the filling firms up and slicing becomes so much easier.
  • If you're nervous about working with filo, remember that even wrinkled, torn layers bake up beautifully, so don't stress about perfection.
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