Feta and Kale Börek (Printable)

Crisp golden filo tart with savory feta cheese and seasonal kale, Turkish-inspired and perfect for light dining.

# Ingredient List:

→ 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
12 - 1 tablespoon fresh dill, chopped
13 - 1/2 teaspoon sea salt

# Directions:

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, about 3-5 minutes. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk together eggs, milk, and 1.7 fl oz olive oil. 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 ingredients uniformly.
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 - Let cool for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • The filo gets impossibly crisp and golden, giving you that crackling sound with every bite.
  • It looks impressive but comes together faster than you'd think, even on a weeknight.
  • The filling is creamy, savory, and just rich enough without feeling heavy.
  • Leftovers actually reheat beautifully in a hot oven, keeping that crunch intact.
02 -
  • If your filo tears, don't panic, just patch it with another piece and brush over it, no one will see it once it bakes.
  • The filling needs to cool slightly before you add it to the pastry, or the filo will get soggy and won't crisp up properly.
  • Don't skip brushing every single filo layer with oil, that's what creates those flaky, golden sheets.
  • Scoring the top before baking makes slicing so much cleaner and prettier when you serve it.
03 -
  • Work quickly with filo and keep unused sheets under a damp towel, they dry out in seconds and become impossible to handle.
  • If your tart dish is deeper, add an extra sheet or two to the base so the filling doesn't overwhelm the pastry.
  • Let the börek rest after baking, it makes slicing so much easier and the flavors settle beautifully.
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