Feta and Kale Börek

The smell of buttered filo crisping in the oven always brings me straight back to a rainy Saturday when I had a bundle of kale wilting in the fridge and a craving for something warm and satisfying. I had never made börek before, but I remembered my neighbor describing how her grandmother layered pastry so thin you could see through it. That afternoon, I decided to try my own version with what I had on hand. The result was so unexpectedly delicious that it became my go-to whenever I want something that feels both comforting and a little bit special.

I once made this for a small dinner party, and I'll never forget how quiet the table went after the first bite. Someone finally said it tasted like something you'd order at a cafe in Istanbul, and I had to laugh because I'd been winging it with supermarket filo and whatever greens were in season. That night taught me that sometimes the best meals come from trusting your instincts and using what you have. The empty pan at the end of the evening said more than any compliment could.

Ingredients

• Fresh kale (250 g): Look for bright, firm leaves and remove the tough stems before chopping, as they can turn bitter when cooked.
• Onion (1 medium): A finely chopped onion adds a sweet, mellow base that balances the sharpness of the feta.
• Garlic (2 cloves): Minced garlic brings warmth and depth, so don't skip it even if you're tempted.
• Feta cheese (200 g): Crumbled feta is the salty, tangy heart of this tart, so choose a good quality block and crumble it yourself for the best texture.
• Ricotta cheese (100 g): This softens the filling and adds a creamy richness that keeps the börek from feeling too sharp.
• Filo pastry (8 sheets): Handle filo gently and keep it covered with a damp towel to prevent it from drying out while you work.
• Eggs (3 large): They bind the filling together and give it a custardy texture once baked.
• Whole milk (100 ml): A splash of milk makes the filling tender and helps the eggs cook evenly.
• Olive oil (50 ml plus extra): Brushing each filo layer with olive oil is what creates those shatteringly crisp, golden sheets.
• Black pepper (1/2 tsp): Freshly ground pepper adds a subtle heat that wakes up the other flavors.
• Nutmeg (1/4 tsp, optional): A tiny grating of nutmeg gives the filling a warm, almost mysterious note.
• Fresh dill (1 tbsp, optional): Chopped dill adds a bright, herbal touch that feels very traditional.
• Sea salt (1/2 tsp): Adjust to taste, keeping in mind that feta is already quite salty.

Instructions

Preheat and Prep:

Set your oven to 180°C (350°F) and lightly grease a 23 cm tart dish with olive oil so the filo doesn't stick. This step sets you up for an easy release later.

Sauté the Vegetables:

Heat a tablespoon of olive oil in a large skillet over medium heat, then cook the onion until it's soft and translucent, about 4 minutes. Add the garlic and kale, stirring until the kale wilts down and smells fragrant, then remove from heat and let it cool slightly.

Mix the Filling:

In a large bowl, whisk together the eggs, milk, and 50 ml olive oil until smooth. Stir in the crumbled feta, ricotta, black pepper, nutmeg, dill, and salt, then gently fold in the cooled kale mixture until everything is evenly combined.

Layer the Filo Base:

Lay one sheet of filo in the prepared dish, letting the edges hang over the sides, then brush it lightly with olive oil. Repeat with 3 more sheets, brushing each one and rotating slightly so the pastry covers the dish evenly.

Add the Filling:

Spoon the kale and cheese mixture over the filo base, spreading it out gently with the back of a spoon. Make sure it's evenly distributed so every slice gets a good balance of filling.

Top with More Filo:

Cover the filling with the remaining 4 filo sheets, brushing each one with oil and tucking in the edges to seal the tart. If you like, score the top gently with a knife to mark out slices before baking.

Bake Until Golden:

Slide the tart into the oven and bake for 30 to 35 minutes, or until the pastry is crisp and a deep golden brown. The kitchen will smell incredible.

Cool and Serve:

Let the börek cool for about 10 minutes before slicing so the filling sets slightly. Serve warm or at room temperature.

Pin it

There's something magical about cutting into a golden börek and seeing all those crisp layers give way to the soft, savory filling inside. The first time I served this to my family, my son asked if we could have it every week, and I realized it had quietly become one of those recipes that turns an ordinary meal into something worth gathering around. It's not fancy, but it feels like care on a plate.

Serving Suggestions

This börek is wonderful on its own, but I love pairing it with a simple arugula salad dressed with lemon and olive oil to cut through the richness. A glass of crisp white wine, like Sauvignon Blanc, is the perfect match if you're making it for a relaxed lunch or light dinner. Leftovers are just as good cold the next day, straight from the fridge.

Storage and Reheating

Once cooled, you can wrap the börek tightly in foil and keep it in the fridge for up to three days. To reheat, pop it in a 160°C oven for about 10 minutes until warmed through and the pastry crisps up again. I don't recommend microwaving it, as the filo will lose its crunch and turn a bit sad.

Swaps and Variations

If you don't have kale, spinach or Swiss chard work beautifully and cook down even faster. For a little heat, I sometimes add a pinch of red pepper flakes to the filling, which gives it a gentle kick without overwhelming the other flavors. You can also swap the dill for parsley or mint if that's what you have on hand.

• Try adding crumbled cooked sausage or bacon for a non-vegetarian version.
• A handful of toasted pine nuts folded into the filling adds a lovely crunch.
• Brush the top with a beaten egg yolk instead of oil for an extra glossy finish.

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This börek has a way of making any meal feel a little more intentional, a little more warm. I hope it becomes one of those recipes you reach for when you want something that tastes like home, even if it's new to your table.

Common Questions

→ Can I use spinach instead of kale?

Yes, spinach or Swiss chard work perfectly as alternatives to kale. Simply wilt the greens in the same way, and drain any excess moisture before adding to the 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 make this börek ahead of time?

You can assemble the börek up to 24 hours in advance and refrigerate it covered. Brush the top with oil just before baking. Baked börek can be stored for 2-3 days and reheated in the oven.

→ What can I serve with this börek?

Serve with a fresh green salad, tzatziki sauce, or roasted vegetables. It pairs wonderfully with crisp white wines like Sauvignon Blanc or a light rosé.

→ Is this börek suitable for freezing?

Yes, you can freeze the assembled unbaked börek for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the cooking time. Ensure it's well-wrapped to prevent freezer burn.

→ How do I know when the börek is fully cooked?

The börek is ready when the filo pastry is deep golden brown and crisp on top and bottom. The filling should be set, and a knife inserted in the center should come out clean.