Feta and Kale Börek (Print Version)

Golden filo tart layered with savory feta, ricotta, and fresh kale. Turkish-inspired vegetarian comfort food.

# What You 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 tsp ground black pepper
11 - 1/4 tsp nutmeg
12 - 1 tbsp fresh dill, chopped
13 - 1/2 tsp sea salt, or to taste

# Directions:

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 the 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 allow to 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. 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 serving 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 -
  • The filo gets so crisp and shatters beautifully when you slice into it, revealing all those soft, savory layers inside.
  • It works just as well for a quiet weeknight dinner as it does when you need to bring something to share.
  • You can prep the filling ahead and assemble it right before baking, which takes the pressure off completely.
02 -
  • Keep the filo covered with a damp towel while you work or it dries out and cracks in seconds.
  • Don't skip cooling the kale mixture before adding it to the eggs or you'll end up with scrambled bits instead of a smooth filling.
  • Brush oil on every single sheet, even if it feels like too much, that's what makes the layers separate and shatter when you bite into them.
03 -
  • Use a pastry brush with natural bristles, the silicone ones don't spread the oil as thinly or evenly.
  • If you want a spicy kick, add a pinch of red pepper flakes to the filling, it wakes up the feta without overwhelming the dill.
  • Score the top before baking so you know exactly where to cut, it makes serving so much easier and looks more intentional.
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