Pin It The kitchen window was fogged with steam, and I was elbow-deep in filo sheets when my neighbor knocked with a bundle of kale from her garden. I had planned to make a simple cheese pie, but that dark, curling kale changed everything. The pastry shattered perfectly under my fork that evening, and the earthy greens mingled with salty feta in a way that felt both humble and celebratory. I've made this börek dozens of times since, and it never gets old.
I brought this to a potluck once, still warm in a towel-lined basket. People kept asking if I'd ordered it from a bakery. The truth is, I had burned the edges slightly and patched it with extra filo, but no one noticed. That night taught me that homemade food carries a kind of magic that perfection never could.
Ingredients
- Fresh kale (250 g): The stems can be tough, so strip the leaves and save the stems for stock.
- Medium onion (1, finely chopped): A slow sauté makes it sweet and mellow, the backbone of the filling.
- Garlic (2 cloves, minced): Don't rush it or it will turn bitter, just let it bloom in the oil.
- Feta cheese (200 g, crumbled): Greek or Bulgarian feta works best, briny and crumbly, not the creamy kind.
- Ricotta cheese (100 g): This smooths out the feta's sharpness and binds everything gently.
- Filo pastry (8 sheets): Keep it covered with a damp towel or it will crack before you can use it.
- Large eggs (3): Room temperature eggs whisk more easily and blend into the custard without clumping.
- Whole milk (100 ml): Adds a silky richness to the egg mixture that holds the tart together.
- Olive oil (50 ml, plus extra): Use a mild one for brushing so the filo doesn't taste too grassy.
- Black pepper (1/2 tsp): Freshly ground makes all the difference, a little bite against the creamy cheese.
- Nutmeg (1/4 tsp, optional): Just a whisper, it lifts the greens without announcing itself.
- Fresh dill (1 tbsp, optional): A bright, grassy note that feels very Turkish and very right.
- Sea salt (1/2 tsp): Taste your feta first, some are saltier than others.
Instructions
- Prep the oven and dish:
- Set your oven to 180°C (350°F) and let it warm up while you work. Brush a 23 cm tart dish lightly with olive oil so the bottom layer won't stick.
- Sauté the aromatics and greens:
- Heat a tablespoon of olive oil in a large skillet over medium heat, then add the chopped onion and cook until it softens and turns translucent, about 4 minutes. Toss in the garlic and kale, stirring until the leaves wilt and darken, another 3 to 5 minutes, then remove from heat and let it cool a bit.
- Mix the filling:
- In a large bowl, whisk together the eggs, milk, and 50 ml olive oil until smooth. Fold in the crumbled feta, ricotta, black pepper, nutmeg, dill, and salt, then gently stir in the cooled kale mixture.
- Layer the base:
- Lay one sheet of filo in the dish, letting the edges drape over the sides, then brush it lightly with olive oil. Repeat with 3 more sheets, brushing each one and rotating slightly so the corners fan out evenly.
- Add the filling:
- Spoon the kale and cheese mixture into the filo-lined dish, spreading it out evenly with the back of a spoon. Press it down gently so there are no air pockets.
- Top and seal:
- Cover the filling with the remaining 4 filo sheets, brushing each with oil and tucking the edges inward to seal the tart. If you like, score the top gently with a knife to mark where you'll slice later.
- Bake until golden:
- Slide the dish into the oven and bake for 30 to 35 minutes, until the pastry is crisp, golden, and crackling at the edges. The smell will fill your kitchen long before it's done.
- Cool and serve:
- Let the börek rest for 10 minutes before slicing, so the filling sets and doesn't ooze out. Serve warm or at room temperature.
Pin It One rainy Sunday, I made this for my sister who was visiting. We sat at the table with mismatched plates and ate slice after slice while the rain drummed on the roof. She told me it tasted like comfort, and I realized that's exactly what it had become for me too.
Swapping the Greens
Kale is wonderful, but I've used spinach, Swiss chard, and even beet greens when that's what I had. Spinach wilts faster and releases more water, so squeeze it well after cooking. Chard has a milder flavor and slightly thicker stems, so chop those finely or leave them out entirely.
Serving Suggestions
This börek shines with a simple arugula salad dressed in lemon and olive oil, something peppery to balance the richness. A glass of chilled Sauvignon Blanc is lovely, but so is a cup of strong black tea if you're serving it for brunch. I've even packed cold slices for picnics, wrapped in parchment, and they held up beautifully.
Make-Ahead and Storage
You can assemble the whole thing a few hours ahead and keep it covered in the fridge until you're ready to bake. Leftovers keep for three days in the fridge, and I reheat slices in a 180°C oven for about 10 minutes to bring back the crispness. Freezing works too, though the filo won't be quite as shattery once thawed.
- Brush the top with a beaten egg yolk for an extra glossy finish.
- Add a pinch of red pepper flakes to the filling if you like a little heat.
- Use a sharp knife to slice through the filo cleanly without crushing the layers.
Pin It There's something quietly satisfying about pulling a golden börek from the oven, knowing you've made something both simple and special. I hope it becomes a favorite in your kitchen, just as it has in mine.
Recipe FAQs
- → Can I substitute the kale with other greens?
Yes, spinach or Swiss chard work wonderfully as alternatives to kale. Simply wilt them the same way, and adjust cooking time as needed since spinach cooks faster than kale.
- → How do I prevent filo pastry from drying out?
Keep unused filo sheets covered with a slightly damp kitchen towel while working. Brush each layer generously with olive oil to keep the pastry moist and ensure a crispy, golden finish.
- → Can I make this börek ahead of time?
Yes, you can assemble the börek up to 24 hours in advance and refrigerate it covered. Bake it fresh when ready to serve for the best crispy texture, adding a few extra minutes to the baking time if needed.
- → What can I serve alongside this dish?
A fresh Mediterranean salad with tomatoes, cucumbers, and lemon dressing pairs perfectly. You can also serve it with tzatziki sauce or a dollop of Greek yogurt for added richness.
- → How should I store leftovers?
Store leftover börek in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C for 10-15 minutes to restore the pastry's crispness rather than using a microwave.
- → Is this suitable for freezing?
Yes, börek freezes well either baked or unbaked. Wrap tightly in plastic wrap and foil. Bake frozen börek directly from the freezer, adding 10-15 minutes to the cooking time.