Feta and Kale Börek (Printable Version)

Golden filo tart with a savory feta and kale filling. Ideal for a light lunch or delightful appetizer. Simple to prepare.

# What You'll Need:

→ Vegetables

01 - 9 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 - 1/3 cup whole milk
09 - 3 tbsp olive oil (plus extra for brushing)

→ Herbs & Spices

10 - 1/2 tsp ground black pepper
11 - 1/4 tsp nutmeg (optional)
12 - 1 tbsp fresh dill, chopped (optional)
13 - 1/2 tsp sea salt (adjust to taste)

# Directions:

01 - Preheat oven to 350°F. 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, cook until kale wilts, about 3-5 minutes. Remove from heat and cool slightly.
03 - Whisk eggs, milk, and 3 tablespoons olive oil in a large bowl. Stir in feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in cooled kale mixture.
04 - Place one filo sheet in prepared dish, allowing edges to overhang. Brush lightly with olive oil. Repeat with 3 more sheets, brushing each with oil and rotating slightly for even coverage.
05 - Spoon kale and cheese filling evenly over filo base.
06 - Cover with remaining 4 filo sheets, brushing each with oil. Tuck in edges to seal tart. Score top gently into slices if desired.
07 - Bake for 30-35 minutes until pastry is crisp and golden brown.
08 - Let cool for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • The combination of earthy kale and salty feta creates this incredible balance that feels sophisticated but homey
  • Filo pastry sounds intimidating, but this method makes you look like a pastry pro with almost no effort
  • It feeds six people happily but the leftovers, if they exist, are even better the next day cold from the fridge
02 -
  • Filo dries out in minutes, so keep unused sheets covered with a damp kitchen towel while you work
  • Letting the kale cool before mixing with eggs prevents them from partially cooking and creating a scrambled texture
  • The scoring before baking is optional but makes serving so much easier and keeps those top layers from shattering
03 -
  • Squeeze excess moisture from your cooked kale if it seems especially wet, because too much liquid makes the bottom pastry soggy
  • Brush the top sheet generously with oil in the last 5 minutes of baking for that gorgeous golden shine
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