Feta and Kale Börek (Printable)

Crisp filo tart filled with savory feta cheese and seasonal kale, perfect for lunch or as an appetizer.

# 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 Make It:

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, about 4 minutes. Add garlic and kale, cooking until kale is wilted, approximately 3-5 minutes. Remove from heat and allow to cool slightly.
03 - In a large bowl, whisk eggs, milk, and 1.7 fl oz olive oil together. Stir in feta, ricotta, black pepper, nutmeg, dill, and salt. Fold in the cooled kale mixture until well combined.
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.
06 - Cover with the remaining 4 filo sheets, brushing each with oil and tucking in the edges to seal the tart. Gently score the top into slices if desired.
07 - Bake for 30-35 minutes, or until the pastry is crisp and golden brown.
08 - Allow to cool for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It looks like you spent hours, but most of the work is just layering and brushing.
  • The filo gets shatteringly crisp while the filling stays creamy and rich.
  • Kale holds up beautifully without turning soggy or bitter.
  • Leftovers reheat in the oven and taste just as good the next day.
02 -
  • Keep the unused filo sheets covered with a damp towel at all times or they'll dry out and crack before you can use them.
  • If your kale is very wet after cooking, press it gently in a clean towel to remove excess moisture or the filling will be watery.
  • Don't skip the cooling step after baking; cutting too soon makes the filling spill out and the slices fall apart.
03 -
  • Brush the filo quickly and confidently; hesitating makes it more likely to tear.
  • Use a sharp knife to score the top before baking if you want picture perfect slices without cracking the pastry.
  • Taste your feta before adding salt to the filling; some brands are much saltier than others.
  • Let the filling cool to room temperature before assembling, or the heat will make the filo sheets stick together in clumps.
Go Back