Feta and Kale Börek

The smell of filo crisping in the oven always pulls me back to a Saturday morning when I had nothing but half a block of feta, some kale going soft in the crisper, and a package of pastry I forgot I owned. I layered it all together without much of a plan, brushed the top with olive oil, and slid it into the oven. What came out was golden, crackling, and so good I ate two slices standing at the counter. That accident became this börek, and now I make it whenever I want something that looks impressive but feels like home.

I made this for a friend who swore she didnt like kale, and she finished two slices before admitting she was wrong. We sat at my little kitchen table with the tart still warm, tearing off pieces with our hands and dipping them into yogurt. She told me it reminded her of something her grandmother used to make, even though the flavors were different. Thats when I realized food doesnt have to be authentic to feel meaningful.

Ingredients

• Fresh kale (250 g, stems removed, chopped): The heartiness of kale holds up beautifully in baking and adds an earthy flavor that balances the richness of the cheese.
• Onion (1 medium, finely chopped): Sautéing the onion until soft brings out its natural sweetness and keeps the filling from tasting flat.
• Garlic (2 cloves, minced): A small amount of garlic goes a long way here, adding warmth without overpowering the delicate filo.
• Feta cheese (200 g, crumbled): Feta is salty and tangy, the backbone of the filling, and it melts just enough to bind everything together.
• Ricotta cheese (100 g): Ricotta smooths out the sharpness of the feta and makes the filling creamy and light.
• Filo pastry (8 sheets): Filo becomes impossibly crisp and flaky when brushed with oil, forming a golden shell that shatters with each bite.
• Eggs (3 large): Eggs hold the filling together and give it structure so it slices cleanly once cooled.
• Whole milk (100 ml): Milk loosens the egg mixture and keeps the filling tender instead of rubbery.
• Olive oil (50 ml, plus extra for brushing): Olive oil brushed between each filo layer creates those crispy, buttery sheets that make börek so irresistible.
• Black pepper (1/2 tsp): Freshly ground black pepper adds a gentle heat that enhances the creaminess of the cheeses.
• Nutmeg (1/4 tsp, optional): A pinch of nutmeg brings a subtle warmth that feels cozy and unexpected.
• Fresh dill (1 tbsp, chopped, optional): Dill adds a bright, grassy note that cuts through the richness and feels unmistakably fresh.
• Sea salt (1/2 tsp, adjust to taste): Salt balances the feta and brings all the flavors into focus, but taste the filling first since feta can be quite salty.

Instructions

Preheat and Prepare:

Set your oven to 180°C (350°F) and lightly grease a 23 cm tart dish with olive oil so the bottom layer of filo doesnt stick. This small step saves you from a mess later.

Sauté the Vegetables:

Heat a tablespoon of olive oil in a large skillet over medium heat and cook the onion until its soft and translucent, about 4 minutes. Add the garlic and kale, stirring until the kale wilts and releases its moisture, then remove from heat and let it cool so it doesnt scramble the eggs.

Mix the Filling:

Whisk together the eggs, milk, and olive oil in a large bowl until smooth. Stir in the crumbled 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 greased dish, letting the edges hang over the sides, and brush it lightly with olive oil. Repeat with three more sheets, brushing each one and rotating them slightly so the overhang is evenly distributed.

Add the Filling:

Spoon the kale and cheese mixture over the filo base, spreading it out evenly to the edges. The filling should sit snugly in the pastry without overflowing.

Top and Seal:

Cover the filling with the remaining four filo sheets, brushing each with oil and tucking the edges down into the sides of the dish to seal the tart. If you like, score the top gently with a knife to make slicing easier later.

Bake Until Golden:

Slide the tart into the oven and bake for 30 to 35 minutes, until the pastry is crisp and deeply golden. The smell will fill your kitchen and make it hard to wait.

Cool and Serve:

Let the börek cool for about 10 minutes before slicing so the filling sets and the layers hold together. Serve it warm or at room temperature.

Pin It

One evening I brought this to a potluck and watched people come back for seconds without saying much, just nodding and chewing. A neighbor asked for the recipe and I scribbled it on the back of a napkin, realizing as I wrote that it had become one of those dishes I make without thinking. It felt good to share something that started as a scrap meal and turned into something people remember.

Storing and Reheating

Börek keeps well in the fridge for up to three days, wrapped tightly in foil or stored in an airtight container. I reheat slices in a hot oven at 180°C for about 10 minutes to bring back the crispness, because microwaving turns the filo soft and chewy. If youre planning to make it ahead, assemble the whole thing and refrigerate it unbaked, then pop it in the oven when youre ready.

Variations You Might Try

Swap the kale for spinach or Swiss chard if thats what you have, both wilt down nicely and taste just as good. A pinch of red pepper flakes stirred into the filling adds a gentle heat that wakes up the richness of the cheese. I sometimes toss in a handful of crumbled cooked sausage or shredded chicken when I want something heartier, and it never disappoints.

Serving Suggestions

I like to serve this with a simple side salad dressed in lemon and olive oil, something crisp and bright to cut through the richness. A glass of chilled Sauvignon Blanc or a light lager pairs beautifully, especially on a warm afternoon. Leftover börek also makes an excellent breakfast the next morning, eaten cold or warmed up with a dollop of yogurt on the side.

• Serve it with a cucumber and tomato salad for a fresh, crunchy contrast.
• Pair it with tzatziki or a garlic yogurt dip for extra creaminess.
• Pack slices for lunch, they travel well and taste just as good at room temperature.

Pin It

This börek has become one of those recipes I turn to when I want to feel capable in the kitchen without much effort. It reminds me that good food doesnt need to be complicated, just honest and made with care.

Recipe FAQs

→ Can I use frozen kale instead of fresh?

Yes, you can use frozen kale. Thaw it completely and squeeze out excess moisture before adding to the filling to prevent a soggy börek.

→ 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 with olive oil immediately after placing it in the dish.

→ Can I make this ahead of time?

Yes, assemble the börek up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Bake just before serving, adding 5-10 minutes to the cooking time if baking from cold.

→ What can I substitute for feta cheese?

Goat cheese or a sharp white cheddar work well as substitutes. You may need to adjust salt levels as feta is quite salty.

→ 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 crispness. Avoid microwaving as it makes the pastry soggy.

→ Can I freeze börek?

Yes, freeze the unbaked assembled börek for up to 2 months. Bake directly from frozen, adding 15-20 minutes to the cooking time.