Feta and Kale Börek (Printable Version)

Golden filo pastry filled with creamy feta, ricotta, and wilted kale. A Turkish-inspired vegetarian delight.

# What You 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, optional
12 - 1 tablespoon fresh dill, chopped, optional
13 - 1/2 teaspoon sea salt, adjust to taste

# 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 garlic and kale, cooking until kale is wilted, approximately 3-5 minutes. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk eggs, milk, and 1.7 fl oz 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 sheet of filo 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 the kale and cheese filling evenly over the filo base, distributing to all edges.
06 - Cover with the remaining 4 filo sheets, brushing each with oil and tucking in the edges to seal the tart. Score the top gently into slices if desired.
07 - Bake for 30-35 minutes, or until the pastry is crisp and golden brown.
08 - Allow to cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp pastry and creamy, savory filling is utterly addictive.
  • It looks impressive but comes together quickly once you get the hang of filo.
  • Leftovers reheat beautifully and taste even better the next day.
  • You can prep the filling ahead and assemble it whenever you need something special.
02 -
  • Never let filo pastry sit uncovered or it will dry out and crack into unusable shards within minutes.
  • If your filling seems too wet after mixing, let the kale mixture cool completely and drain any excess liquid before folding it in.
  • Don't overbake or the filo turns from golden to bitter and burnt, watch it closely in the last 10 minutes.
03 -
  • Brush each filo sheet lightly but thoroughly, any dry spots will crack and puff unevenly.
  • Use a sharp knife to score the top before baking so the layers don't shatter when you slice it.
  • Let the börek rest after baking, cutting too soon will cause the filling to spill out and lose its shape.
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