Feta and Kale Börek (Print Version)

Golden filo pastry tart with feta cheese and kale, crisp and savory. Perfect for a light lunch or appetizer.

# 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 - 7.1 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 tsp ground black pepper
11 - 1/4 tsp nutmeg
12 - 1 tbsp fresh dill, chopped
13 - 1/2 tsp sea salt

# Step-by-Step:

01 - Preheat oven to 350°F. Lightly coat 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. Transfer to a plate and allow to cool slightly.
03 - In a large mixing bowl, whisk together eggs, milk, and 1.7 fl oz olive oil. Fold in crumbled feta, ricotta, black pepper, nutmeg, fresh dill, and sea salt. Gently incorporate the cooled kale mixture until evenly distributed.
04 - Place one sheet of filo in the prepared dish with edges overhanging the rim. Brush lightly with olive oil. Repeat this process with 3 additional sheets, brushing each with oil and rotating slightly for uniform coverage.
05 - Spoon the kale and cheese mixture evenly over the filo base layer, ensuring uniform distribution.
06 - Cover filling with the remaining 4 filo sheets, brushing each layer with olive oil and tucking edges inward to seal the tart. Score the top gently into portion-sized sections if desired.
07 - Bake for 30-35 minutes until the pastry is crisp and deep golden brown.
08 - Allow the tart to cool for 10 minutes before slicing and plating.

# Expert Tips:

01 -
  • It looks and tastes impressive but comes together with just a skillet, a bowl, and a little patience with filo.
  • The combination of salty feta, creamy ricotta, and earthy kale feels both comforting and elegant at the same time.
  • You can make it ahead, reheat it, and it still stays crispy if you warm it in the oven instead of the microwave.
  • It works beautifully as a centerpiece for lunch or sliced small as an appetizer that actually fills people up.
02 -
  • Keep the filo covered with a damp towel while you work, or it will dry out and crack before you can even lay it down.
  • Don't skip the cooling step after wilting the kale, because if you add hot greens to the egg mixture, the eggs can start to cook and turn grainy.
  • Brushing every single layer of filo with oil might feel like overkill, but it's what creates those crispy, flaky layers that shatter when you cut into them.
03 -
  • Use a pastry brush to apply the olive oil evenly and lightly, too much will make the filo greasy instead of crisp.
  • Scoring the top before baking makes it so much easier to slice through the layers without crushing them once it's done.
  • Let the börek rest for the full 10 minutes after baking, it might be tempting to cut right away, but the filling needs that time to firm up.
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