Feta and Kale Börek

The first time I had börek was at a tiny Turkish café in Berlin, where the owner's grandmother made fresh filo every morning. The scent of buttery, golden pastry wafted onto the sidewalk, and I followed it inside like a cartoon character floating by aroma alone. That first bite, flaky and salty with pockets of warm cheese, changed everything I thought about savory pastries. Now, whenever I make this kale and feta version, I remember that rainy Berlin afternoon and how food can transport you across continents in a single mouthful.

I made this for my book club last winter, when everyone was tired of heavy stews and craving something bright and green. One friend actually moaned when she took her first bite, then proceeded to ask me for the recipe three separate times before she left. Now it's become our gathering standard, the thing people request when I say 'I'm bringing dinner.'

Ingredients

• 250 g fresh kale: The stems make the filling tough and fibrous, so strip those leaves completely and chop them into bite sized pieces
• 1 medium onion: Finely chopping creates a smoother texture that distributes evenly throughout the cheese mixture
• 2 cloves garlic: Minced small so no one gets an overwhelming raw garlic bite in their slice
• 200 g feta cheese: The saltiness here seasons the whole dish, so taste your mixture before adding extra salt
• 100 g ricotta cheese: This creamy element bridges the gap between crumbly feta and tender kale
• 8 sheets filo pastry: Keep these covered with a damp towel while you work because they dry out shockingly fast
• 3 large eggs: Room temperature eggs incorporate more smoothly into the dairy mixture
• 100 ml whole milk: Creates a custard like filling that sets beautifully as it bakes
• 50 ml olive oil: Using oil instead of butter keeps the pastry crisp longer and gives it that authentic Mediterranean flavor
• 1/2 tsp ground black pepper: Freshly cracked makes a noticeable difference here
• 1/4 tsp nutmeg: Just a whisper adds warmth that people notice but cannot quite identify
• 1 tbsp fresh dill: If you have it, this bright herb cuts through the rich cheese perfectly
• 1/2 tsp sea salt: Start with less since feta brings its own saltiness to the party

Instructions

Prepare your oven and dish:

Preheat to 180°C (350°F) and grease a 23 cm tart dish with olive oil, getting into all the corners and up the sides.

Cook the vegetables:

Heat 1 tablespoon olive oil in a large skillet over medium heat, sauté the onion until translucent about 4 minutes, then add garlic and kale until wilted, 3 to 5 minutes, and let it cool slightly so it does not scramble the eggs.

Make the filling:

Whisk eggs, milk, and 50 ml olive oil in a large bowl, then stir in feta, ricotta, pepper, nutmeg, dill, and salt before folding in the cooled kale mixture.

Layer the bottom pastry:

Lay one filo sheet in your dish letting edges overhang, brush lightly with olive oil, repeat with three more sheets rotating slightly each time for even coverage.

Add the filling:

Spoon the kale and cheese mixture evenly over the filo base, spreading it into corners but leaving a small border at the edges.

Top and seal:

Layer remaining four filo sheets brushing each with oil, tuck in all the overhanging edges to seal the tart, and score the top gently into slices if you want neat portions later.

Bake until golden:

Bake for 30 to 35 minutes until the pastry is deep golden brown and crisp, then let it cool for 10 minutes because the filling needs this time to set.

Pin It

My sister served this at her spring brunch last year, and one guest who claimed to hate kale actually went back for seconds. She called me that afternoon laughing about how the right preparation can change everything someone thinks they know about a food they have sworn off forever.

Working With Filo

The trick is confidence and speed. Hesitation leads to torn sheets, but honestly, small tears do not matter because you are layering multiple sheets and brushing with oil anyway. If a sheet rips completely, just piece it together in the dish because the filling holds everything together and no one will know the difference once it bakes up golden and gorgeous.

Make Ahead Magic

You can assemble this entire börek up to 24 hours before baking, just cover it tightly and refrigerate. The filo actually benefits from resting because it absorbs some moisture from the filling, creating an even more tender pastry. Add 5 to 10 minutes to the baking time if you are baking it straight from the refrigerator.

Serving Suggestions

A crisp green salad with an acidic vinaigrette cuts through the richness perfectly, and some roasted cherry tomatoes on the side add both color and sweetness. The dish wants something bright and fresh alongside it to balance all that creamy cheese and tender kale.

• A glass of Sauvignon Blanc or Pinot Grigio makes everything feel more special
• Serve warm but not piping hot for the best texture experience
• The pastry stays surprisingly crisp for hours, making it great for buffets and potlucks

Pin It

There is something deeply satisfying about pulling a golden, bubbling tart from the oven and hearing that first crackle as you slice into it. This recipe has become my go to for bringing people together around the table.

Recipe FAQs

→ What greens can I substitute for kale?

You can easily substitute fresh spinach or Swiss chard for the kale. If using spinach, you might need slightly more as it wilts down significantly. Ensure you squeeze out any excess moisture from cooked spinach or chard before adding it to the filling to prevent a soggy tart.

→ Can I prepare the filling in advance?

Yes, you can prepare the kale and cheese filling a day ahead and store it in an airtight container in the refrigerator. Assemble the tart just before baking to ensure the filo pastry remains crisp.

→ What's the best way to ensure a crispy filo crust?

Generously brush each layer of filo pastry with olive oil (or melted butter) to create distinct, crispy layers. Also, don't overcrowd the tart dish, and ensure your oven is preheated to the correct temperature for even baking.

→ What are good serving suggestions for this tart?

This savory tart is wonderful served warm or at room temperature. It pairs beautifully with a fresh, crisp green salad or a light yogurt dip. For an elevated experience, consider a glass of dry white wine.

→ Is this dish suitable for special diets?

Yes, this tart is suitable for a vegetarian diet as it contains no meat products. It relies on dairy, eggs, and wheat, so it is not vegan or gluten-free.

→ How should I store any leftover börek?

Store any leftover börek in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm gently in an oven or toaster oven until heated through and the pastry regains some crispness, avoiding the microwave if possible to maintain texture.