Feta and Kale Börek (Printable)

Golden filo tart with savory feta, ricotta, and fresh kale. Turkish-inspired vegetarian dish ready in 55 minutes.

# 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

# How To Make It:

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 wilts, about 3-5 minutes. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, whisk together eggs, milk, and 1.7 fl oz olive oil. Stir in crumbled feta, ricotta, black pepper, nutmeg, fresh dill, and salt. Fold in the cooled kale mixture until evenly combined.
04 - Place 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 layer.
06 - Cover filling with remaining 4 filo sheets, brushing each with olive oil and tucking edges inward to seal the tart. Gently score the top into slices if desired.
07 - Bake for 30-35 minutes until pastry is crisp and golden brown.
08 - Allow börek to cool for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • The filo turns impossibly crisp and golden, creating a satisfying contrast to the creamy, savory filling inside.
  • It looks impressive but comes together faster than you'd think, making it perfect for last-minute guests or a weekend treat.
  • The combination of feta and kale feels hearty yet light, and it reheats beautifully the next day.
02 -
  • Keep the filo covered with a damp towel while you work, or it will dry out and crack before you can layer it.
  • Don't skimp on brushing each sheet with oil, it's what makes the pastry shatter when you bite into it.
  • Let the kale mixture cool before adding it to the eggs, or the heat will scramble them and ruin the texture.
03 -
  • Work quickly with filo and don't stress if a sheet tears, just patch it with another piece and keep going.
  • Score the top layer before baking so it's easier to slice cleanly once it's out of the oven.
  • Let the börek rest for those 10 minutes after baking, it really does make slicing so much neater.
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