Feta and Kale Börek (Printable)

Golden filo tart with savory feta cheese and seasonal kale, ideal for lunch or as an elegant appetizer.

# What You Need:

→ Vegetables

01 - 8 ounces fresh kale, stems removed, chopped
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 7 ounces feta cheese, crumbled
05 - 3.5 ounces ricotta cheese

→ Pastry

06 - 8 sheets filo pastry

→ Wet Ingredients

07 - 3 large eggs
08 - 3.4 fluid ounces whole milk
09 - 1.7 fluid ounces 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 Steps:

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 garlic and kale, cooking until kale wilts, about 3-5 minutes. Remove from heat and cool slightly.
03 - In a large bowl, whisk eggs, milk, and 1.7 fluid ounces olive oil together. Stir in feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture until evenly distributed.
04 - Lay one filo sheet in the prepared dish, allowing edges to overhang slightly. 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, distributing to all edges.
06 - Cover with remaining 4 filo sheets, brushing each with oil and tucking edges under to seal the tart. Gently score the top into individual slices if desired.
07 - Bake for 30-35 minutes until pastry is crisp and golden brown.
08 - Cool for 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The pastry shatters like glass when you cut into it, giving way to a creamy, savory filling that tastes like comfort in every bite.
  • It looks like you hired a caterer, but really you just layered some store-bought filo and called it a day.
  • Leftovers reheat beautifully in the oven, so you can pretend you meal-prepped like a responsible adult.
02 -
  • If you don't brush every single filo sheet with oil, you'll end up with pale, papery layers instead of crispy, golden ones, trust me on this.
  • Let the kale mixture cool before mixing it with the eggs, or you'll end up with scrambled bits in your filling instead of a smooth custard.
  • Filo dries out faster than you think, so keep the sheets covered with a damp towel while you work or they'll crack and tear.
03 -
  • Use a sharp knife to score the top before baking, and you'll get clean, bakery-perfect slices instead of a crumbly mess.
  • Don't skimp on the olive oil when brushing the filo, that's what gives you those shatteringly crisp, golden layers.
  • Taste your filling before you assemble the börek and adjust the salt, because feta varies wildly in saltiness and you don't want to over-season.
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