Feta and Kale Börek (Print View)

Crisp filo pastry tart layered with savory feta cheese and seasonal kale, baked until golden and flaky.

# Components:

→ 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, adjusted to taste

# Preparation Steps:

01 - Preheat oven to 350°F. Lightly coat 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 translucent, approximately 4 minutes. Add garlic and kale, cooking until kale wilts, about 3-5 minutes. Transfer to a plate and allow to cool slightly.
03 - In a large mixing bowl, whisk together eggs, milk, and 1.7 fl oz olive oil. Fold in feta cheese, ricotta cheese, black pepper, nutmeg, dill, and salt. Incorporate the cooled kale mixture until evenly distributed.
04 - Place one filo sheet 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 - Distribute kale and cheese filling evenly over the filo base.
06 - Cover with remaining 4 filo sheets, brushing each generously with olive oil and tucking edges inward to seal. Score the top gently into portions if desired.
07 - Bake for 30-35 minutes until pastry is crisp and deep golden brown.
08 - Allow to cool for 10 minutes before slicing and plating.

# Expert Advice:

01 -
  • The filo pastry gets impossibly crispy while the filling stays creamy and rich, creating this textural magic that feels like restaurant-quality comfort food.
  • It's vegetarian, totally freezer-friendly before baking, and honestly tastes better the next day when flavors have had time to mingle.
02 -
  • The number one reason börek fails is rushing the filo—work quickly but deliberately, keep unused sheets covered with a damp kitchen towel, and brush each layer with oil even if your hand gets tired, because skipping oil is how you end up with tough, chewy pastry instead of crispy.
  • Don't skip cooling the kale mixture before adding it to the egg custard, because hot kale can partially cook the eggs and create a grainy, curdled texture that won't fix itself in the oven.
03 -
  • Room temperature filo is your friend—if yours comes straight from the fridge, let it sit on the counter for 15 minutes before unwrapping so the sheets separate without tearing and stick together instead of cracking.
  • The filling should taste slightly over-salted when you taste it raw because it will diffuse into the filo and kale during baking, and under-seasoned is a much bigger problem than catching over-seasoned in the raw mixture.
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