Save Pin My neighbor handed me a bundle of kale from her garden one Saturday morning, far more than I knew what to do with. I'd been craving something flaky and savory, and suddenly I remembered a börek my friend's mother used to make, the kind that crackled when you cut into it. I pulled out filo dough from the freezer, crumbled some feta, and decided to wing it. The kitchen smelled like butter and herbs within the hour, and I knew I'd stumbled onto something worth repeating.
I first served this at a casual dinner party where half the guests were vegetarian and the other half skeptical of anything green. Everyone went quiet after the first bite, then someone asked for the recipe before dessert even arrived. It became my go to whenever I needed something that looked impressive but didn't require chef level skills. I've made it for picnics, potlucks, and lazy Sunday brunches, and it never disappoints.
Ingredients
- Fresh kale: Use curly or lacinato, but make sure to remove the tough stems or they'll add an unpleasant chew to the filling.
- Onion and garlic: These form the aromatic base, so don't rush the sauté or you'll lose that sweet depth of flavor.
- Feta cheese: The salty, tangy backbone of the filling, it should be crumbly and not too wet or the pastry will turn soggy.
- Ricotta cheese: Adds creaminess and balances the sharpness of the feta without overwhelming the greens.
- Filo pastry: Keep it covered with a damp towel while you work, or it will dry out and crack before you can layer it.
- Eggs and milk: These bind everything together and give the filling a soft, custard like texture once baked.
- Olive oil: Brushing each sheet with oil is what creates those shatteringly crisp, golden layers.
- Black pepper and nutmeg: Just enough warmth and spice to highlight the greens without overpowering the cheese.
- Fresh dill: Optional, but it adds a bright, herbal note that makes the whole dish feel lighter and more vibrant.
- Sea salt: Taste your filling before baking, since feta can be quite salty on its own.
Instructions
- Prep the oven and dish:
- Preheat your oven to 180°C and lightly grease your tart dish with olive oil so the bottom layers don't stick. This step is easy to forget, but it makes serving so much cleaner.
- Sauté the aromatics and greens:
- Heat olive oil in a large skillet and cook the onion until it turns soft and sweet, then add garlic and kale, stirring until the leaves wilt down. Let this cool slightly so it doesn't scramble the eggs when you mix everything together.
- Mix the filling:
- Whisk together eggs, milk, and olive oil in a large bowl, then stir in both cheeses, spices, and the cooled kale mixture. Taste it now and adjust the salt, this is your last chance before baking.
- Layer the base:
- Place one filo sheet in the dish, letting the edges hang over, brush it with olive oil, and repeat with three more sheets, rotating each one slightly. The oil is what makes the pastry crisp, so don't skimp.
- Add the filling:
- Spoon the kale and cheese mixture evenly over the filo base, spreading it gently to avoid tearing the delicate pastry underneath.
- Top and seal:
- Cover with the remaining filo sheets, brushing each with oil and tucking the edges in to seal the tart. You can score the top lightly with a knife if you want clean slices later.
- Bake until golden:
- Slide it into the oven and bake for 30 to 35 minutes, until the pastry is deeply golden and crisp. The smell will fill your kitchen and make everyone wander in asking when it'll be ready.
- Cool and serve:
- Let it rest for 10 minutes before slicing, this helps the filling set so it doesn't spill everywhere when you cut into it.
Save Pin One evening, I made this for my sister who claimed she hated kale, and she ate two slices without realizing what was in it. When I told her, she laughed and said it didn't count because it tasted too good. That's when I realized this recipe had the power to turn skeptics into believers, one crispy, cheesy bite at a time.
Storing and Reheating
Leftover börek keeps well in the fridge for up to three days, tightly covered. Reheat slices in a hot oven or toaster oven to bring back the crispness, microwaving will make the pastry soft and sad. I've even frozen baked slices wrapped individually, and they thaw and crisp up beautifully when you need a quick lunch.
Swaps and Variations
You can swap the kale for spinach, Swiss chard, or even a mix of spring greens, just make sure to squeeze out any excess moisture. For a richer filling, try adding crumbled goat cheese or a handful of grated parmesan. If you want a little heat, a pinch of red pepper flakes or a few dashes of hot sauce in the filling will wake everything up without overwhelming the other flavors.
Serving Suggestions
This börek shines as the centerpiece of a light lunch, paired with a simple arugula salad dressed in lemon and olive oil. It's also perfect for brunch alongside roasted tomatoes and a poached egg on top. I like serving it with a crisp white wine like Sauvignon Blanc, the acidity cuts through the richness of the cheese and makes every bite feel balanced.
- Serve warm or at room temperature, it's delicious either way.
- Garnish with extra fresh dill or a sprinkle of flaky sea salt just before serving.
- Pair with a tangy yogurt dip or a drizzle of good quality olive oil for extra richness.
Save Pin This börek has become one of those recipes I turn to when I want something comforting but not heavy, impressive but not fussy. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use spinach instead of kale?
Yes, spinach or Swiss chard work perfectly as substitutes. Use the same quantity and wilt them in the skillet until tender before mixing with the cheese 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 maintain moisture and achieve a golden, crisp finish.
- → Can I prepare this börek ahead of time?
Absolutely. Assemble the tart completely, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking from cold.
- → What can I serve alongside this dish?
A crisp green salad with lemon vinaigrette complements the richness beautifully. For beverages, try a chilled Sauvignon Blanc or sparkling water with fresh lemon.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a 160°C oven for 10-15 minutes to restore the pastry's crispness. Avoid microwaving as it makes the filo soggy.
- → Can I freeze this börek?
Yes, either before or after baking. Wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.