Feta and Kale Börek

The smell of warm olive oil and garlic hitting a hot pan is what pulled my housemate out of her room one Thursday evening. I was mid-way through wilting a mountain of kale, filo sheets spread across the counter like tissue paper, when she asked what I was making. I told her it was börek, sort of, and she stayed to watch. By the time the pastry had turned that perfect amber color in the oven, we'd set the table without even discussing it. Sometimes a recipe announces itself before it's even plated.

I made this for a small birthday lunch once, and it sat in the center of the table still warm, flaky shards scattering onto the cutting board with every slice. Everyone took seconds. One friend, who usually skips pastry, admitted she couldn't stop thinking about the nutmeg. It wasn't the star, just a whisper in the background, but it made everything feel intentional. That's when I realized this dish works because every flavor has a job to do.

Ingredients

• Fresh kale (250 g, stems removed, chopped): Choose dark, firm leaves and strip them from the tough center ribs, which can turn stringy when cooked.
• Onion (1 medium, finely chopped): A slow saute brings out sweetness that balances the sharp feta beautifully.
• Garlic (2 cloves, minced): Fresh garlic is essential here, the jarred stuff just won't carry the same warmth.
• Feta cheese (200 g, crumbled): Greek or Bulgarian feta works best, it crumbles cleanly and has the right amount of salt and tang.
• Ricotta cheese (100 g): This softens the filling and keeps it creamy without being heavy.
• Filo pastry (8 sheets): Keep it covered with a damp towel while you work, it dries out faster than you think.
• Eggs (3 large): They bind everything together and give the filling structure as it bakes.
• Whole milk (100 ml): Adds richness and helps the custard set without being too dense.
• Olive oil (50 ml, plus extra for brushing): Use a mild, fruity oil for brushing the filo, it crisps up golden and fragrant.
• Black pepper (1/2 tsp): Freshly ground makes a noticeable difference in brightness.
• Nutmeg (1/4 tsp, optional): Just a hint transforms the filling from good to memorable.
• Fresh dill (1 tbsp, chopped, optional): It adds an herbal lift that feels very traditional and very right.
• Sea salt (1/2 tsp, adjust to taste): Taste your feta first, some brands are saltier than others.

Instructions

Preheat and prep your dish:

Set your oven to 180°C (350°F) and lightly grease a 23 cm tart dish with olive oil. This step ensures the bottom layer of filo doesn't stick and tears when you serve it.

Saute the aromatics and greens:

Heat a tablespoon of olive oil in a large skillet over medium heat, then add the onion and cook until it turns soft and translucent, about 4 minutes. Toss in the garlic and kale, stirring until the leaves wilt and darken, 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. Fold in the crumbled feta, ricotta, black pepper, nutmeg, dill, and salt, then gently stir in the cooled kale mixture until everything is evenly distributed.

Layer the base:

Lay one sheet of filo in the greased dish, letting the edges hang over the sides, then brush lightly with olive oil. Repeat with 3 more sheets, brushing each one and rotating them slightly so the overhang is even all around.

Add the filling:

Spoon the kale and cheese mixture evenly over the filo base, smoothing it out gently with the back of a spoon. Try not to press too hard or the bottom layers might compress and turn soggy.

Top and seal:

Cover the filling with the remaining 4 filo sheets, brushing each with oil and tucking the edges down into the sides of the dish to seal everything in. If you like, score the top gently into slices, it makes serving easier and looks beautiful.

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. The kitchen will smell like butter and herbs and you'll know it's ready when the edges are crackling.

Cool and slice:

Let the borek rest for 10 minutes before slicing. This helps the filling set and makes clean cuts possible without everything sliding apart.

Save

There was an afternoon when I served this to my dad, who usually eyes vegetables with suspicion. He ate two slices without comment, then asked if there was more. Later, he admitted he didn't even realize it was kale. That's the magic of this dish, it sneaks goodness past even the most skeptical eaters, wrapped in buttery, crackling pastry that no one can resist.

How to Store and Reheat

Borek is best eaten the day it's made, but leftovers keep well in the fridge for up to three days in an airtight container. Reheat slices in a 160°C oven for about 10 minutes to bring back some of that crispness, microwaving will make the pastry soft and chewy. If you want to make it ahead, assemble the whole thing, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add an extra 5 minutes to the baking time if it goes in cold.

Serving Suggestions

I like to serve this with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness perfectly. A dollop of Greek yogurt on the side is wonderful too, especially if you've added the red pepper flakes for heat. For drinks, a chilled Sauvignon Blanc or even a crisp apple cider feels just right. It's also excellent at room temperature, which makes it perfect for picnics or potlucks.

Variations and Substitutions

If kale isn't your thing, spinach or Swiss chard work beautifully and cook down even faster. You can swap the feta for goat cheese if you want something milder, or use all ricotta for a creamier, less tangy filling. I've also made this with frozen spinach in a pinch, just make sure to squeeze out every drop of water or the filling will be too wet. For a vegan version, replace the cheeses with a cashew-based ricotta and use a flax egg mixture, though the texture will be a bit different.

• Try adding a handful of toasted pine nuts to the filling for extra texture and richness.
• A squeeze of lemon zest brightens everything up and pairs perfectly with the dill.
• If you're feeling adventurous, fold in some crumbled cooked sausage for a heartier, non-vegetarian version.

Save

This is the kind of recipe that makes you look like you've been cooking for years, even if you're still figuring things out. It's forgiving, beautiful, and always tastes like you put in more effort than you did.

Recipe FAQs

→ Can I prepare börek ahead of time?

Yes, you can assemble the börek up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. Brush the top with olive oil just before baking and add 5-10 minutes to the cooking time if baking from cold.

→ What can I substitute for kale?

Spinach, Swiss chard, or collard greens work beautifully as alternatives. Spinach will wilt faster, so reduce cooking time by 2-3 minutes. Ensure any greens are well-drained to prevent a soggy pastry.

→ How do I keep filo pastry from drying out?

Keep unused filo sheets covered with a slightly damp tea towel while working. Filo dries quickly when exposed to air, becoming brittle and difficult to handle. Work efficiently and keep the stack covered between layers.

→ Can I freeze börek?

Absolutely. Freeze the baked and cooled börek wrapped tightly in foil for up to 3 months. Reheat from frozen at 160°C for 25-30 minutes until heated through and crisp. You can also freeze unbaked börek and bake directly from frozen, adding 10-15 minutes to the cooking time.

→ What should I serve with börek?

Börek pairs wonderfully with a crisp green salad dressed with lemon vinaigrette, a tangy yogurt dip with cucumber and mint, or roasted Mediterranean vegetables. For drinks, try a chilled white wine like Sauvignon Blanc or a refreshing mint tea.

→ Why is my börek soggy?

Excess moisture from the greens is usually the culprit. Ensure kale is well-wilted and any released liquid is drained before mixing with the cheese. Also, brush each filo layer with oil rather than soaking it, and bake until fully golden and crisp.