Feta and Kale Börek (Printable)

Golden filo tart with feta cheese and kale, ready in 55 minutes. Turkish-inspired vegetarian delight.

# What You 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, adjust to taste

# How-To 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, approximately 3-5 minutes. Remove from heat and let cool slightly.
03 - In a large bowl, whisk eggs, milk, and 1.7 fl oz olive oil together. Stir in feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture until well combined.
04 - Lay one sheet of filo in the prepared dish, allowing edges to overhang. Brush lightly with olive oil. Repeat with 3 more sheets, brushing each with oil and rotating slightly for even coverage.
05 - Spoon the kale and cheese filling evenly over the filo base.
06 - Layer the remaining 4 filo sheets over the filling, 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 Suggestions:

01 -
  • It turns everyday greens into something elegant enough for company but easy enough for a Tuesday night.
  • The contrast between crisp golden pastry and creamy, savory filling is completely satisfying.
  • It reheats beautifully, so you can make it ahead and still impress everyone at the table.
02 -
  • If your filo sheets tear while layering, don't panic, just patch them with another piece and brush with oil, no one will notice once it bakes.
  • Make sure the kale mixture cools before mixing it with the eggs, or you'll end up with scrambled bits instead of a smooth custard.
  • Brush every single filo layer with oil, skipping even one will leave you with pale, chewy spots instead of crisp golden flakes.
03 -
  • Work quickly with filo and keep unused sheets covered with a damp towel, they dry out fast and become impossible to work with.
  • Let the börek rest after baking, cutting into it too soon will cause the filling to ooze out and you'll lose those perfect slices.
  • Taste your filling before you assemble, feta varies in saltiness and you want to get the seasoning right before it's too late.
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