Feta and Kale Börek (Printer-Friendly)

Golden filo tart with feta cheese and kale, Turkish-inspired vegetarian dish perfect for sharing.

# 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, adjusted to taste

# Directions:

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 minced garlic and chopped kale, cooking until kale is wilted, about 3-5 minutes. Transfer to a plate and allow to cool slightly.
03 - In a large mixing bowl, whisk together eggs, milk, and 1.7 fl oz olive oil. Incorporate feta cheese, ricotta cheese, black pepper, nutmeg, fresh dill, and sea salt. Fold in the cooled kale mixture until evenly distributed.
04 - Place one sheet of filo pastry in the prepared dish, allowing edges to overhang the sides. Brush lightly with olive oil. Repeat this process with 3 additional sheets, brushing each layer with oil and rotating slightly for even coverage.
05 - Spoon the kale and cheese filling evenly over the filo pastry base, distributing uniformly across the surface.
06 - Cover filling with the remaining 4 filo sheets, brushing each sheet with olive oil and tucking edges inward to seal the tart completely. Score the top gently into slices if desired for portion definition.
07 - Bake for 30-35 minutes, or until the pastry is crisp and golden brown.
08 - Remove from oven and allow to rest for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The filo shatters into buttery shards with every bite, wrapping around soft, tangy filling.
  • Kale brings an earthy sweetness that balances the sharp feta without feeling heavy.
  • It looks impressive but comes together faster than you'd think, even on a weeknight.
  • Leftovers reheat beautifully and taste even better the next day with a squeeze of lemon.
02 -
  • Always keep unused filo covered with a damp towel, even 30 seconds of air exposure can turn it brittle and impossible to work with.
  • Squeeze the cooked kale firmly in a clean towel to remove excess moisture, or the filling will turn soupy and make the pastry soggy.
  • Brush every filo layer with olive oil, skipping even one can leave dry, papery spots that won't crisp properly.
03 -
  • Use a sharp knife to score the top before baking, it makes slicing cleaner and prevents the filo from shattering everywhere.
  • If your filo tears while layering, don't panic, just patch it with another piece and brush with oil, no one will ever know once it bakes.
  • Let the börek rest for the full 10 minutes after baking, cutting too soon makes the filling ooze out and the slices fall apart.
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