Pin It My neighbor slid a warm slice through my kitchen window one Sunday morning, wrapped in a tea towel that still smelled faintly of butter and herbs. I bit into layers of crackling filo and soft, salty feta mingled with dark greens, and before I could ask for the recipe, she was already back in her garden. That bite changed how I thought about weeknight cooking: something this impressive doesn't have to be complicated.
I made this for a potluck once, and three people asked if I'd bought it from a bakery. The truth is, I'd forgotten the nutmeg and added too much dill, but no one noticed. It taught me that börek is forgiving: as long as the pastry crisps and the filling is well-seasoned, you're in good shape.
Ingredients
- Fresh kale: Remove the thick stems or they'll stay tough; the leaves wilt down fast and add a slightly sweet, earthy flavor that balances the salty cheese.
- Feta cheese: Use block feta packed in brine for the creamiest texture; pre-crumbled versions are drier and less flavorful.
- Ricotta cheese: This smooths out the filling and keeps it from being too crumbly; whole milk ricotta works best.
- Filo pastry: Thaw it in the fridge overnight and keep it covered with a damp towel while you work so it doesn't crack.
- Eggs and milk: These bind everything together and give the filling a custardy richness that sets as it bakes.
- Olive oil: Brushing each layer creates those golden, flaky sheets; don't skip this step or the pastry will be pale and tough.
- Onion and garlic: Sauté them until soft and fragrant; raw alliums would be too sharp and wet in the filling.
- Black pepper and nutmeg: Just a pinch of nutmeg warms up the greens without being obvious; freshly ground pepper adds a gentle bite.
- Fresh dill: Optional but wonderful; it brings a bright, grassy note that feels very Turkish.
Instructions
- Preheat and prep your dish:
- Set your oven to 180°C and lightly grease a 23 cm tart dish with olive oil. This keeps the bottom layer from sticking and makes cleanup easier.
- Sauté the aromatics and kale:
- Heat a tablespoon of olive oil in a large skillet, then cook the onion until it turns soft and translucent, about 4 minutes. Add the garlic and chopped kale, stirring until the leaves wilt and shrink down, about 3 to 5 minutes, then remove from heat and let it cool slightly so it doesn't scramble the eggs later.
- Mix the filling:
- In a large bowl, whisk together the eggs, milk, and 50 ml olive oil until smooth. Stir in the crumbled feta, ricotta, black pepper, nutmeg, dill, and salt, then fold in the cooled kale mixture until everything is evenly combined.
- Layer the base:
- Lay one sheet of filo in the greased dish, letting the edges hang over the sides, then brush it lightly with olive oil. Repeat with 3 more sheets, brushing each one and rotating them slightly so the whole dish is covered with overlapping layers.
- Add the filling:
- Spoon the kale and cheese mixture evenly over the filo base, spreading it gently to the edges. The filling will puff slightly as it bakes, so don't worry if it looks full.
- Seal the top:
- Cover with the remaining 4 filo sheets, brushing each with oil and tucking the edges down around the filling to seal it in. You can score the top gently with a knife if you want clean slices later.
- Bake until golden:
- Slide the dish into the oven and bake for 30 to 35 minutes, or until the pastry is crisp and deeply golden brown. The kitchen will smell amazing.
- Cool and slice:
- Let the börek rest for 10 minutes before cutting into it. This helps the filling set and makes slicing much neater.
Pin It The first time I served this to my family, my youngest asked if we could have it every week. Now it's what I make when I want something that feels special but doesn't require much active cooking time. It's become the dish that turns a Tuesday into a little celebration.
Substitutions and Variations
Spinach or Swiss chard work beautifully in place of kale; just squeeze out extra water after cooking. If you want a spicy version, stir in a pinch of red pepper flakes with the garlic. I've also swapped the ricotta for cottage cheese in a pinch, and while the texture is slightly grainier, it still tastes wonderful. For a vegan version, use dairy-free feta and a flax egg mixture, though the filling won't set quite as firmly.
Serving Suggestions
This börek shines alongside a crisp green salad dressed with lemon and olive oil. A glass of chilled Sauvignon Blanc or a light rosé complements the salty feta and buttery pastry. I've also served it with a dollop of Greek yogurt on the side, which adds a cool, tangy contrast. Leftovers are lovely at room temperature for lunch the next day, or you can reheat them in a low oven to restore the crispness.
Storage and Reheating
Store any leftover börek in an airtight container in the fridge for up to three days. To reheat, place slices on a baking sheet in a 160°C oven for about 10 minutes, which brings back the crunch. Avoid the microwave unless you're in a real rush, because it makes the pastry soft and chewy. You can also freeze unbaked börek: assemble it completely, wrap it tightly, and freeze for up to a month, then bake straight from frozen, adding 10 extra minutes to the cooking time.
- Always let it cool before wrapping, or condensation will make the pastry soggy.
- Label your freezer portion with the date so you remember when you made it.
- Reheat individual slices on parchment paper for easier cleanup and even crisping.
Pin It Once you've made this börek, you'll find yourself looking for excuses to make it again. It's one of those recipes that feels like a small gift every time it comes out of the oven.
Recipe FAQs
- → Can I substitute the kale with other greens?
Yes, spinach or Swiss chard work beautifully as alternatives. Simply sauté them the same way until wilted and excess moisture has evaporated.
- → How do I prevent the 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 maintain moisture and achieve a golden, crispy finish.
- → Can this börek be made ahead of time?
Absolutely. Assemble the börek, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if starting from cold.
- → What can I serve alongside this dish?
A crisp green salad with lemon vinaigrette complements the rich, savory filling perfectly. For beverages, try a chilled Sauvignon Blanc or a light, herbaceous white wine.
- → How should I store leftovers?
Store cooled börek in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 160°C for 10-15 minutes to restore crispness.
- → Can I freeze this börek?
Yes, either freeze unbaked or baked börek. Wrap tightly in plastic wrap and foil. Bake from frozen, adding 15-20 minutes to the cooking time, or thaw overnight in the refrigerator before reheating.