Feta and Kale Börek

My neighbor knocked on my door one Saturday morning holding a warm wedge of börek wrapped in a tea towel. She'd made too much, she said, and thought I might like some. That first bite, all buttery layers and tangy feta with just enough greens to feel virtuous, turned into an obsession. I begged her for the method, scribbled notes on a grocery receipt, and by Sunday evening my own version was cooling on the counter.

I brought this to a potluck once and watched it disappear in under ten minutes. People kept asking if I'd ordered it from a bakery. The truth is, filo does all the heavy lifting for you. You just layer, brush, fill, and let the oven work its magic while you clean up the kitchen and pour yourself a glass of something cold.

Ingredients

• Fresh kale (250 g, stems removed, chopped): Kale holds its texture better than spinach and adds a pleasant bite. Remove the tough stems or they'll stay chewy no matter how long you cook them.
• Onion (1 medium, finely chopped): The sweetness balances the salty feta and gives the filling a soft, savory base.
• Garlic (2 cloves, minced): Don't skip this. It wakes up the whole filling and makes your kitchen smell like a proper home.
• Feta cheese (200 g, crumbled): Use block feta and crumble it yourself. Pre-crumbled stuff is drier and won't melt into creamy pockets the way you want.
• Ricotta cheese (100 g): This smooths out the feta's sharpness and binds everything together without making it heavy.
• Filo pastry (8 sheets): Keep it covered with a damp towel while you work or it'll dry out and crack before you even get it in the dish.
• Eggs (3 large): They give the custard structure and a gentle richness that holds the filling in neat slices.
• Whole milk (100 ml): A little milk loosens the egg mixture and keeps the filling tender, not rubbery.
• Olive oil (50 ml plus extra for brushing): This is what gives the filo that golden, crackling finish. Don't be shy with the brush.
• Black pepper (1/2 tsp): Freshly ground is best. It adds just enough warmth without competing with the other flavors.
• Nutmeg (1/4 tsp, optional): A whisper of nutmeg makes the whole thing feel cozy and a little mysterious.
• Fresh dill (1 tbsp, chopped, optional): Dill and feta are old friends. If you have it, use it.
• Sea salt (1/2 tsp, adjust to taste): Taste your feta first. Some blocks are very salty and you might not need any extra.

Instructions

Prep the oven and dish:

Preheat your oven to 180°C (350°F) and lightly grease a 23 cm tart or pie dish with olive oil. A little oil now prevents sticking later, and trust me, peeling filo off the bottom of a pan is no fun.

Cook the greens:

Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté the onion until it's soft and translucent, about 4 minutes. Add the garlic and kale, stirring until the kale wilts down, about 3 to 5 minutes, then remove from heat and let it cool slightly so it doesn't scramble the eggs.

Mix the filling:

In a large bowl, whisk together the eggs, milk, and 50 ml olive oil. Stir in the feta, ricotta, black pepper, nutmeg, dill, and salt, then fold in the cooled kale mixture until everything is evenly combined.

Layer the base:

Lay one sheet of filo in the prepared dish, letting the edges hang over the sides, and brush it lightly with olive oil. Repeat with 3 more sheets, brushing each one and rotating slightly so the overhangs are evenly distributed.

Add the filling:

Spoon the kale and cheese mixture evenly over the filo base, spreading it gently to the edges. Try not to press down too hard or you'll compress the layers.

Top and seal:

Cover with the remaining 4 filo sheets, brushing each with oil and tucking in the edges to seal the tart. If you like, score the top gently into slices so it's easier to cut later.

Bake:

Bake for 30 to 35 minutes, or until the pastry is crisp and deep golden brown. The smell will tell you when it's ready.

Rest and serve:

Let it cool for 10 minutes before slicing. This gives the custard time to set so your slices come out clean instead of runny.

Save

The first time I made this for my family, my youngest asked if we could have it every week. It's become our Sunday lunch staple, the kind of thing that makes the house feel warm and lived in. We eat it with a simple salad and argue over who gets the crispiest corner piece.

Storing and Reheating

Börek keeps well in the fridge for up to three days, covered tightly with foil or plastic wrap. Reheat slices in a 160°C oven for about 10 minutes to bring back the crispness. Microwaving works in a pinch, but the pastry will soften. I've eaten it cold for breakfast more times than I'd like to admit, and it's honestly still delicious.

Swaps and Variations

If kale isn't your thing, spinach or Swiss chard work just as well. I've also added a pinch of red pepper flakes when I want a little heat, and once I threw in some crumbled cooked sausage for a heartier version. The base recipe is forgiving. As long as you keep the filo crisp and the filling creamy, you can play around with what's in your fridge.

Serving Suggestions

This börek shines alongside a crisp green salad dressed simply with lemon and olive oil. A glass of chilled Sauvignon Blanc or a light rosé complements the tangy feta beautifully. If you're serving it as an appetizer, cut it into smaller squares and arrange them on a platter with a bowl of thick yogurt for dipping.

• Pair with a cucumber and tomato salad for a fresh contrast.
• Serve warm or at room temperature for picnics or packed lunches.
• Garnish with extra fresh dill or a squeeze of lemon just before serving.

Save

There's something deeply satisfying about pulling a golden, crackling tart out of the oven and knowing you made it with your own hands. I hope this becomes a favorite in your kitchen, too.

Recipe Questions & Answers

→ Can I substitute the kale with other greens?

Yes, spinach or Swiss chard work wonderfully as alternatives to kale. Both wilt nicely and provide a similar earthy flavor to complement the feta.

→ How do I prevent the filo pastry from drying out?

Keep unused filo sheets covered with a damp kitchen towel while working. Brush each layer generously with olive oil to maintain moisture and achieve a golden, crispy finish.

→ Can I make this börek ahead of time?

Absolutely. Assemble the börek, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking from cold.

→ What can I serve alongside this tart?

A crisp green salad with lemon vinaigrette pairs perfectly. For a more substantial meal, serve with roasted vegetables or a yogurt-based dip like tzatziki.

→ How should I store leftovers?

Store leftover börek in an airtight container in the refrigerator for up to 3 days. Reheat in a 160°C oven for 10-15 minutes to restore crispness.

→ Can I freeze this börek?

Yes, freeze either unbaked or baked börek. Wrap tightly in plastic wrap and foil. Bake from frozen, adding 15-20 minutes to the cooking time, or thaw overnight in the refrigerator before baking.