Save to Pinterest My neighbour handed me a bundle of kale from her garden on a chilly Saturday morning, and I had no plan for it until I remembered the börek my flatmate used to make during university. She'd layer filo so carelessly it looked like a crumpled scarf, yet it always turned out golden and shatteringly crisp. I decided to try my own version that afternoon, and the smell of buttery pastry and salty feta filled my tiny kitchen until I had to open every window.
I once made this for a potluck where everyone brought something beige and fried, and this arrived still warm in its dish, corners bronzed and fragrant. People kept asking if I'd ordered it from a bakery. One friend ate three slices standing by the counter, and another tucked a piece into foil to take home. It was the first time I realised that something this simple could feel like a small triumph.
Ingredients
- Fresh kale (250 g, stems removed, chopped): Choose younger leaves if possible, they wilt faster and taste less bitter, and always massage them lightly with a pinch of salt before cooking to soften their texture.
- Medium onion (1, finely chopped): The base of sweetness in the filling, cook it slowly until it turns translucent and almost jammy to avoid any sharpness.
- Garlic (2 cloves, minced): Add it after the onion so it doesn't burn, and let it bloom in the oil for just thirty seconds until the kitchen smells warm and inviting.
- Feta cheese (200 g, crumbled): Use Greek or Bulgarian feta stored in brine for the best creamy, salty bite, and crumble it by hand so some chunks stay large and melty.
- Ricotta cheese (100 g): This adds a mild creaminess that balances the feta's sharpness and helps bind the filling without making it too dense.
- Filo pastry (8 sheets): Keep it covered with a damp towel while you work, because even a minute of air exposure will make it crack and impossible to handle.
- Large eggs (3): They create structure and richness in the custard, binding everything together as it bakes into a tender, savoury tart.
- Whole milk (100 ml): Adds moisture and helps the eggs set gently, creating a silky texture rather than a rubbery one.
- Olive oil (50 ml, plus extra for brushing): Use a fruity, good quality oil for brushing the filo, it makes all the difference in flavour and colour once baked.
- Ground black pepper (1/2 tsp): Freshly cracked if you have it, the slight heat wakes up the creamy filling without overpowering the greens.
- Nutmeg (1/4 tsp, optional): A whisper of warmth that makes the whole dish feel more comforting, especially in cooler months.
- Fresh dill (1 tbsp, chopped, optional): It adds a bright, anise like note that feels very traditional and pairs beautifully with both feta and kale.
- Sea salt (1/2 tsp, adjust to taste): Taste your filling before adding, feta is already quite salty and you may need less than you think.
Instructions
- Prepare the oven and dish:
- Preheat your oven to 180°C (350°F) and lightly grease a 23 cm tart or pie dish with olive oil, making sure to coat the sides so the filo doesn't stick. This step sets you up for an easy release later.
- Cook the kale and aromatics:
- Heat a tablespoon of olive oil in a large skillet over medium heat, then add the onion and cook until soft and translucent, about four minutes. Toss in the garlic and kale, stirring often until the kale wilts down and smells sweet, then remove from heat and let it cool slightly so it doesn't scramble the eggs.
- Mix the filling:
- In a large bowl, whisk together the eggs, milk, and 50 ml olive oil until smooth and pale. Fold in the crumbled feta, ricotta, black pepper, nutmeg, dill, and salt, then gently stir in the cooled kale mixture until everything is evenly distributed.
- Layer the 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 three more sheets, brushing each one and rotating them slightly so the overhang is even all around.
- Add the filling:
- Spoon the kale and cheese mixture evenly over the filo base, smoothing it gently with the back of a spoon. Make sure it reaches the edges so every slice has plenty of filling.
- Top and seal:
- Cover the filling with the remaining four filo sheets, brushing each one with oil and tucking the edges down into the sides of the dish to seal it all in. If you like, score the top gently with a knife to mark slices, it makes serving easier and looks lovely.
- Bake until golden:
- Slide the dish into the oven and bake for 30 to 35 minutes, until the pastry is crisp, deeply golden, and makes a hollow sound when you tap it lightly. The smell will tell you when it's ready.
- Rest and serve:
- Let the börek cool in the dish for about ten minutes before slicing, this helps the filling set and makes it much easier to cut clean wedges. Serve warm or at room temperature.
Save to Pinterest The first time I served this to my mum, she sat quietly for a moment after her first bite, then asked if I'd used her old pie dish. I hadn't, but something about the way the pastry crackled and the filling tasted both familiar and new made her think of her own kitchen. She took another slice without asking, and I knew I'd made something that mattered.
Serving Suggestions
This börek is wonderful on its own, but I love serving it with a simple salad of rocket, cherry tomatoes, and a squeeze of lemon to cut through the richness. A dollop of Greek yogurt on the side adds a cool, tangy contrast that feels very traditional. For drinks, a crisp Sauvignon Blanc or a light rosé works beautifully, though I've also served it with mint tea for a more relaxed, afternoon feel.
Make Ahead and Storage
You can assemble the entire börek up to a day ahead, cover it tightly with cling film, and keep it in the fridge until you're ready to bake. It also reheats surprisingly well, just warm slices in a 160°C oven for about ten minutes to bring back the crispness. Leftovers keep for three days in the fridge, and I've even eaten cold slices straight from the container for breakfast, which I absolutely recommend.
Variations and Substitutions
If kale isn't your favourite, swap it for spinach, Swiss chard, or even a mix of spring greens, just make sure to squeeze out any excess water after cooking. For a spicy kick, add a pinch of red pepper flakes to the filling, or fold in some crumbled cooked sausage if you want a meatier version. You can also use different cheeses, goat cheese or a sharp cheddar would both work, though I'd keep at least some feta for that signature tang.
- Try adding a handful of toasted pine nuts or walnuts to the filling for a lovely crunch and nutty flavour.
- If you can't find filo, puff pastry works in a pinch, though the texture will be richer and less delicate.
- For a vegan version, replace the cheeses with cashew cream and nutritional yeast, and use a flax egg instead of regular eggs.
Save to Pinterest There's something deeply satisfying about pulling a golden, crackling börek from the oven and watching people's faces light up as you slice into it. I hope this becomes one of those recipes you turn to when you want to feel capable, generous, and just a little bit proud.
Recipe FAQs
- → Can I substitute the kale with other greens?
Yes, spinach or Swiss chard work wonderfully as alternatives to kale. Simply wilt them the same way and adjust cooking time as needed since they may release more moisture.
- → 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, crispy finish.
- → Can this börek be made ahead of time?
Absolutely. Assemble the börek completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold.
- → What can I serve alongside this dish?
A fresh Mediterranean salad with tomatoes, cucumbers, and olives complements the börek beautifully. A crisp Sauvignon Blanc or a light rosé wine pairs perfectly with the savory feta and kale flavors.
- → How should I store leftovers?
Store cooled börek in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 10-15 minutes to restore crispness. Avoid microwaving as it makes the pastry soggy.
- → Can I freeze this börek?
Yes, either freeze unbaked or baked börek. Wrap tightly in plastic wrap and foil. Bake frozen unbaked börek directly, adding 15-20 minutes. Thaw baked börek overnight and reheat in the oven.