Save on Pinterest My neighbor Eleni showed up one Saturday morning with a foil-wrapped parcel still warm from her oven. Inside were golden triangles of börek, crackling and fragrant, filled with greens and tangy cheese. She shrugged and said it was just something her mother used to make on Sundays, but I stood in my doorway eating piece after piece, unable to stop. That afternoon, I asked her to teach me, and we spent hours in her kitchen layering filo and trading stories about food and family.
I made this for a small dinner party once, and the room went quiet when I brought it to the table. Someone asked if I'd ordered it from a bakery. The truth is, filo can be intimidating, but once you realize it forgives almost everything, it becomes a friend. I've torn sheets, patched them with scraps, and brushed too much oil in places, and it always turns out golden and gorgeous.
Ingredients
- Fresh kale (250 g, stems removed, chopped): Use curly or lacinato kale, and make sure to remove the tough stems or they'll stay chewy.
- Medium onion (1, finely chopped): Yellow onions work best here for their slight sweetness when sautéed.
- Garlic (2 cloves, minced): Fresh garlic adds warmth and depth, don't skip it or use jarred if you can help it.
- Feta cheese (200 g, crumbled): Greek or Bulgarian feta brings the right salty tang, Danish feta can be too mild.
- Ricotta cheese (100 g): This smooths out the filling and balances the sharpness of the feta beautifully.
- Filo pastry (8 sheets): Keep it covered with a damp towel while you work so it doesn't dry out and crack.
- Large eggs (3): They bind everything together and give the filling structure as it bakes.
- Whole milk (100 ml): Adds richness to the custard, you can use 2% but whole is better.
- Olive oil (50 ml plus extra for brushing): Use a good quality olive oil, it flavors the pastry and keeps it crisp.
- Ground black pepper (1/2 tsp): Freshly ground pepper adds a gentle bite that complements the greens.
- Nutmeg (1/4 tsp, optional): A whisper of nutmeg makes the filling taste warm and slightly mysterious.
- Fresh dill (1 tbsp, chopped, optional): Dill is traditional in many börek recipes and adds a lovely herbal note.
- Sea salt (1/2 tsp, adjust to taste): Taste your filling before adding, feta can be quite salty on its own.
Instructions
- Prep Your Oven and Dish:
- Preheat the oven to 180°C (350°F) and lightly grease a 23 cm tart or pie dish with olive oil. This ensures the bottom layer of filo won't stick and tears cleanly when you serve it.
- Cook the Greens:
- Heat 1 tablespoon olive oil in a large skillet over medium heat, then sauté the onion until soft and translucent, about 4 minutes. Add the garlic and kale, stirring until the kale wilts down, about 3 to 5 minutes, then remove from heat and let it cool slightly so it doesn't scramble the eggs later.
- Mix the Filling:
- In a large bowl, whisk together the eggs, milk, and 50 ml olive oil until smooth. Stir in the crumbled feta, ricotta, black pepper, nutmeg, dill, and salt, then fold in the cooled kale mixture gently so everything is evenly distributed.
- Layer the Bottom Filo:
- Lay one sheet of filo in the prepared dish, letting the edges hang over the sides, then brush lightly with olive oil. Repeat with 3 more sheets, brushing each with oil and rotating them slightly so the overhanging edges fan out evenly.
- Add the Filling:
- Spoon the kale and cheese filling over the filo base, spreading it out evenly with the back of a spoon. Try not to press down too hard or you'll compress the pastry layers.
- Top and Seal:
- Cover the filling with the remaining 4 filo sheets, brushing each one with oil as you go, then tuck the overhanging edges in toward the center to seal the tart. You can score the top gently into slices if you like, which makes serving easier and looks pretty.
- Bake Until Golden:
- Bake for 30 to 35 minutes, or until the pastry is crisp and deeply golden brown. The smell will fill your kitchen and make everyone wander in asking when it'll be ready.
- Cool and Serve:
- Let the börek cool for 10 minutes before slicing. This helps the filling set up so it doesn't ooze out when you cut into it.
Save on Pinterest The first time I served this to my family, my daughter asked if we could have it every Sunday. Now it's become our weekend ritual, sometimes with kale, sometimes with spinach or chard, always with that same crackling top and the way everyone leans in a little closer when I slice it. It's not just food anymore, it's the sound of laughter and the smell of something made with care.
Making It Your Own
You can swap the kale for spinach, Swiss chard, or even a mix of wild greens if you find them at the market. I've added crumbled cooked sausage for a heartier version, or stirred in sun-dried tomatoes and pine nuts when I wanted something a little richer. A pinch of red pepper flakes in the filling gives it a gentle heat that plays nicely with the feta.
Storing and Reheating
Börek keeps well in the fridge for up to three days, covered tightly with foil or plastic wrap. To reheat, place slices in a 180°C oven for about 10 minutes until the pastry crisps up again. Microwaving will make it soggy, so resist the temptation even if you're in a hurry.
Serving Suggestions
This börek shines alongside a simple arugula salad dressed with lemon and olive oil, or a plate of sliced tomatoes and cucumbers. A glass of crisp Sauvignon Blanc or a cold beer makes it feel like a proper meal, and I've served it warm for brunch with a dollop of Greek yogurt on the side.
- Pair with a fresh green salad and a tangy vinaigrette to cut through the richness.
- Serve with tzatziki or plain yogurt for dipping.
- Offer it as part of a meze spread with olives, hummus, and roasted peppers.
Save on Pinterest Every time I pull this out of the oven, I think of Eleni and that first bite on my doorstep. Make it once, and I promise it'll become one of those recipes you return to again and again.
Recipe Questions & Answers
- → Can I substitute the kale with other greens?
Yes, spinach or Swiss chard work beautifully as alternatives. Simply wilt them the same way you would the kale, ensuring excess moisture is removed before mixing with the cheese filling.
- → How do I prevent the filo pastry from drying out?
Keep unused filo sheets covered with a damp kitchen towel while assembling. Work quickly and brush each layer generously with olive oil to maintain moisture and achieve a crispy, golden 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 wine pairs well with this dish?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the salty feta and earthy kale beautifully. For non-alcoholic options, try sparkling water with lemon.
- → How should I store leftovers?
Store cooled börek in an airtight container in the refrigerator for up to 3 days. Reheat in a 160°C oven for 10-15 minutes to restore crispness, or enjoy cold as a savory snack.
- → Is this suitable for freezing?
Yes, you can freeze the assembled, unbaked börek for up to 2 months. Bake directly from frozen, adding 10-15 minutes to the cooking time. Alternatively, freeze baked slices and reheat as needed.