Feta and Kale Börek (Printable Version)

Golden filo layers filled with savory feta cheese and fresh kale, baked until crisp and perfectly flaky.

# Ingredient List:

→ 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, optional
12 - 1 tablespoon fresh dill, chopped, optional
13 - 1/2 teaspoon sea salt, adjust to taste

# How to Prepare:

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 together 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 until evenly combined.
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 - Allow to cool for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It uses ingredients you probably already have, so theres no need for a special trip to the store.
  • The crispy filo contrasts perfectly with the creamy, tangy filling, making every bite deeply satisfying.
  • It works just as well for a quiet lunch as it does for feeding a crowd without any fuss.
02 -
  • Always let the kale mixture cool before adding it to the eggs, or the heat will cook the eggs prematurely and leave you with scrambled bits in the filling.
  • Brush each filo sheet lightly but thoroughly with oil, the crispness depends on it, and any dry spots will turn tough and papery.
  • Dont skip the resting time after baking, cutting into it too soon will cause the filling to ooze out and the slices to fall apart.
03 -
  • Keep your filo sheets covered with a damp towel while you work, they dry out fast and become impossible to handle if left exposed.
  • Use a sharp knife to score the top before baking, it makes slicing cleaner and prevents the pastry from shattering when you cut into it.
  • Taste your filling before you assemble the tart, feta varies in saltiness, and adjusting it now saves you from an overly salty dish later.
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