Save to Pinterest The first börek I ever tasted was at a tiny bakery tucked behind a Istanbul side street, where the owner brushed each sheet of filo with such care it felt like watching a painter at work. When I got home, I wanted that same flaky crunch but with the greens I had wilting in my fridge. Kale turned out to be the perfect match for salty feta, and the whole thing baked up into something that looked far more impressive than the effort required. Now it's my go-to whenever I want to feel like I've actually accomplished something in the kitchen without spending all day there.
I made this for a potluck once, and three different people asked if I'd gone to culinary school. I hadn't, I'd just learned that brushing each filo sheet with olive oil is non-negotiable if you want that golden, crispy top layer. One friend scraped every flaky bit off her plate and then asked for the recipe on the spot. It's been requested at every gathering since, which is both flattering and slightly exhausting because now I'm expected to bring it every time.
Ingredients
- 250 g fresh kale, stems removed, chopped: Kale holds its shape better than spinach and adds a slight bitterness that balances the rich cheese, just make sure to remove those tough stems or you'll be chewing forever.
- 1 medium onion, finely chopped: This adds sweetness and depth to the filling, and cooking it until soft prevents any sharp, raw bite.
- 2 cloves garlic, minced: Garlic and kale are best friends, and a quick sauté mellows the garlic so it doesn't overpower the feta.
- 200 g feta cheese, crumbled: The salty, tangy backbone of the filling, feta brings that unmistakable Mediterranean flavor and creamy pockets throughout.
- 100 g ricotta cheese: Ricotta smooths out the feta's sharpness and makes the filling luxuriously creamy instead of crumbly.
- 8 sheets filo pastry: The star of the show, filo creates those impossibly thin, crispy layers that make börek what it is.
- 3 large eggs: Eggs bind the filling and give it structure so it slices cleanly instead of falling apart on the plate.
- 100 ml whole milk: A little milk keeps the custard-like filling from being too dense, adding a lightness that contrasts with the crispy pastry.
- 50 ml olive oil, plus extra for brushing: Olive oil is what makes each filo layer golden and crisp, so don't skip the brushing step or you'll end up with pale, sad pastry.
- 1/2 tsp ground black pepper: Just enough to add warmth without making the filling spicy.
- 1/4 tsp nutmeg, optional: A whisper of nutmeg adds an unexpected depth that makes people wonder what your secret is.
- 1 tbsp fresh dill, chopped, optional: Dill and feta are a classic pairing, and the fresh herby note brightens the whole dish.
- 1/2 tsp sea salt, adjust to taste: Feta is already salty, so taste your filling before adding more or you'll end up with something only fit for a salt mine.
Instructions
- Get the Oven Ready:
- Preheat your oven to 180°C (350°F) and lightly grease a 23 cm tart dish with olive oil. This prevents sticking and gives the bottom layer a head start on crisping up.
- Cook the Greens:
- Heat a tablespoon of olive oil in a large skillet over medium heat, then sauté the onion until it's soft and translucent, about 4 minutes. Toss in the garlic and kale, stirring until the kale wilts down and turns a darker green, about 3 to 5 minutes, then remove from heat and let it cool slightly so it doesn't scramble your eggs later.
- Mix the Filling:
- In a large bowl, whisk together the eggs, milk, and 50 ml olive oil until smooth. Stir in the feta, ricotta, black pepper, nutmeg, dill, and salt, then fold in the cooled kale mixture until everything is evenly combined.
- Layer the Bottom Filo:
- Lay one sheet of filo in your 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 them slightly so the overhanging edges are evenly distributed around the dish.
- Add the Filling:
- Spoon the kale and cheese mixture evenly over the filo base, spreading it gently to the edges. The filling should sit in a thick, even layer that will set beautifully as it bakes.
- 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 like a golden parcel. If you want clean slices, score the top gently with a knife before baking.
- Bake Until Golden:
- Slide the tart into the oven and bake for 30 to 35 minutes, until the pastry is crisp and a deep golden brown. Your kitchen will smell like a Greek taverna, and that's when you know it's ready.
- Cool and Slice:
- Let the börek cool for 10 minutes before slicing, which allows the filling to set and makes cutting much easier. Serve warm or at room temperature, both are equally delicious.
Save to Pinterest There was a Sunday afternoon when I made this and served it with a simple arugula salad, and my partner declared it restaurant-quality. We ate it on the porch with a bottle of cold Sauvignon Blanc, and it felt like we'd somehow transported ourselves to the Mediterranean without leaving our backyard. That's the magic of this börek, it turns an ordinary meal into an occasion without any fuss or fancy techniques.
Choosing Your Greens
Kale works beautifully here because it doesn't release as much water as spinach, which can make the filling soggy. If you do swap in spinach or Swiss chard, make sure to squeeze out as much liquid as possible after cooking, or your börek will be a soggy disappointment. I've also tried this with a mix of greens, and it turned out great, so feel free to use whatever looks good at the market.
Serving Suggestions
This börek is perfect as a light lunch with a crisp green salad, or you can slice it into smaller pieces and serve it as an appetizer at a party. A glass of chilled white wine, like Sauvignon Blanc or a dry Riesling, cuts through the richness of the cheese beautifully. I've also served it alongside roasted vegetables and hummus for a full Mediterranean spread, and it never disappoints.
Make-Ahead and Storage
You can assemble the entire börek up to a day ahead and keep it covered in the fridge until you're ready to bake. If you have leftovers, store them in an airtight container in the fridge for up to 3 days, and reheat slices in a 160°C oven for about 10 minutes to bring back that crispy texture. Microwaving will make the pastry soggy, so resist the temptation if you want it to taste as good as it did fresh.
- Cover unbaked börek tightly with plastic wrap if making ahead to prevent the filo from drying out.
- Reheat in the oven, not the microwave, to keep the pastry crisp and flaky.
- Freeze individual slices wrapped in foil for up to a month, then bake from frozen at 180°C for 20 minutes.
Save to Pinterest This börek has become one of those recipes I make when I want to impress without stressing, and it never fails to deliver. I hope it brings you as many compliments and requests for seconds as it's brought me.
Recipe Questions & Answers
- → Can I use spinach instead of kale?
Yes, fresh spinach or Swiss chard work wonderfully as substitutes. Simply wilt them in the same manner, and squeeze out excess moisture before mixing with the cheese.
- → How do I prevent filo pastry from drying out?
Keep unused filo sheets covered with a damp kitchen towel while you work. Brush each layer lightly with olive oil to maintain moisture and ensure a crisp, golden finish.
- → Can I prepare this ahead of time?
Absolutely. Assemble the börek, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if starting from cold.
- → What can I serve alongside this dish?
A crisp green salad with lemon vinaigrette, roasted vegetables, or a tangy yogurt dip complement the rich, savory flavors beautifully. A chilled Sauvignon Blanc is an excellent wine pairing.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days. Reheat in a preheated oven at 160°C (320°F) for 10-15 minutes to restore the pastry's crispness.
- → Can I freeze this börek?
Yes, either freeze the unbaked assembled tart or baked slices. Wrap tightly in plastic wrap and foil. Bake from frozen, adding 10-15 minutes, or thaw and reheat baked portions in the oven.