Feta and Kale Börek (Printable)

Golden filo pastry tart with savory feta cheese and seasonal kale, Turkish-inspired vegetarian delight.

# What You’ll 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
12 - 1 tablespoon fresh dill, chopped
13 - 1/2 teaspoon sea salt

# How-To Steps:

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 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 slightly. 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.
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 Hints:

01 -
  • The pastry shatters into golden flakes with every bite, and the filling stays creamy and rich without feeling heavy.
  • It works just as well for a quiet lunch alone as it does when you need to impress someone without spending all day in the kitchen.
02 -
  • Filo dries out faster than you think, so keep the sheets covered with a damp towel while you work or they'll crack and tear.
  • If your filling seems too wet after mixing, don't worry, the eggs will firm up beautifully in the oven and hold everything together.
03 -
  • Don't skip the cooling step after you cook the kale, rushing it will scramble the eggs and ruin the texture of your filling.
  • Brush every single filo sheet with oil, even when you're tired of it, because that's the only way to get those crisp, golden layers that make this worth the effort.
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