Feta and Kale Börek (Printable)

Golden filo tart filled with savory feta cheese and kale, Turkish-inspired vegetarian main dish for six servings.

# What You'll 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 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 crumbled feta cheese, ricotta cheese, black pepper, nutmeg, fresh dill, and sea salt. Fold in the cooled kale and vegetable mixture until evenly combined.
04 - Lay one sheet of filo pastry 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 kale and cheese filling evenly over the filo base, distributing the mixture across the entire surface.
06 - Cover with remaining 4 filo sheets, brushing each with olive oil and tucking edges inward to seal the tart completely. Score the top gently into slices if desired.
07 - Bake for 30-35 minutes, or until pastry is crisp and golden brown.
08 - Allow tart to cool for 10 minutes before slicing and serving warm.

# Expert Hints:

01 -
  • The filo shatters into a thousand crisp layers that contrast beautifully with the creamy, tangy filling.
  • It looks impressive enough for guests but forgiving enough that messy filo folds actually add to its rustic charm.
  • You can assemble it in the morning, cover it, and bake it just before dinner without any stress.
  • Kale becomes sweet and tender when cooked down, pairing perfectly with the sharpness of feta and the softness of ricotta.
02 -
  • Filo dries out in seconds, so always keep unused sheets under a damp (not wet) tea towel while you work, or they'll crack and tear beyond repair.
  • Don't skip cooling the kale mixture before adding it to the eggs, or the heat will cook the eggs prematurely and turn your filling grainy instead of smooth.
  • Brush every single filo layer with oil, even if it feels excessive, because that's what creates the crisp, flaky texture that makes börek so irresistible.
  • If your filo tears, don't panic, just patch it with another piece and brush over it, nobody will ever know once it's baked and golden.
03 -
  • Brush the top layer of filo with a little melted butter mixed into the oil for an even richer, more golden finish that bakeries use.
  • Score the top before baking, not after, so the layers stay intact and you get clean, beautiful slices without the pastry shattering everywhere.
  • Let the börek rest for the full ten minutes before cutting, it's tempting to dive in early, but the filling needs time to firm up or it will ooze out.
  • If the edges brown too quickly, tent the dish loosely with foil halfway through baking to protect the pastry while the centre finishes cooking.
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