Feta and Kale Börek (Printable version)

Golden filo tart filled with feta cheese and seasonal kale, ideal for lunch or entertaining guests.

# 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, optional
12 - 1 tablespoon fresh dill, chopped, optional
13 - 1/2 teaspoon sea salt, adjusted to taste

# How To Make:

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 to 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, distributing to all edges.
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 to 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 contrast between shatteringly crisp filo and the soft, tangy filling is completely addictive.
  • It looks impressive but uses simple, forgiving techniques that don't demand perfection.
  • You can assemble it in the morning and bake it just before guests arrive.
  • Kale and feta is one of those combinations that tastes both indulgent and virtuous at the same time.
02 -
  • If your filo tears, don't panic, just patch it with another piece and brush over it with oil, no one will ever know.
  • Always taste your filling before you assemble, feta varies wildly in saltiness and you can adjust before it's too late.
  • Letting the kale mixture cool before mixing it with the eggs is critical, or you'll end up with scrambled bits in your filling.
03 -
  • Work quickly with filo and keep unused sheets covered with a barely damp towel, it dries out in minutes and becomes impossible to work with.
  • Brush every single layer with oil, even if it feels like too much, that's what creates those crispy, separable layers.
  • Let the borek rest after baking, cutting into it too soon means the filling will ooze out and you'll lose that clean slice.
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